Oriental Crunchy Noodle Salad

 

1 packet CHANG’S fried noodles

½ -1 wombok (chinese cabbage) or savoy cabbage, shredded

6 spring onions, chopped

100g roasted slivered almonds or pinenuts

Dressing:

¼ cup white vinegar

¼ cup caster sugar

1 TBSP soy sauce

2 TBSP sesame oil

½ cup olive oil

Shred the cabbage, wash and drain well. Combine all the dressing ingredients in a saucepan. Stir well over low heat until the sugar is dissolved. Cool.

Combine the cabbage, spring onions, and almonds in a salad bowl. Add dressing and mix well. Just before serving, add the noodles and toss thoroughly.

Meal option: Add shredded BBQ chicken or pork.