Crispy Noodle salad
We have all heard of Changs famous crispy noodle salad; shredded cabbage, toasted almonds and crispy fried noodles. This is my take on the salad! So grab yourself a packet of Chang’s fried noodles and recreate this vibrant salad with a mouthwatering dressing that brings it all together.
Did I mention it has CRISPY FRIED NOODLES 🤤Clearly this salad is centred around those noodles! We all love noodles and who doesn’t love deep fried super crunchy noodles!
Note to self; noodles go in the salad not in your mouth! 😜
If you think about what makes a great salad It’s textures, colours, crunch and flavour. This has it all!
Perfect for BBQ’s, get togethers or as a side dish for pretty much anything. YUM!!
There isn’t much more to say about this salad except for the fact that you just know It’s going to be delicious and you really have to try it for yourself. 😊
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Crispy Noodle Salad
This crispy noodle salad may be made with Asian flavours but I think It’s safe to say that in Australia we have adapted it as part of our favourite dishes.
For many years my aunty had made a similar version of this salad at our family BBQ’s. It wasn’t until I was at the supermarket and picked up a packet of Chang’s fried noodles that I realised the recipe was on the back.
What goes into the salad
- Fried noodles; you can use any supermarket brand but I use Chang’s Original Fried Noodles they are super cheap too.
- Cabbage; traditionally the salad is made using wombok Chinese cabbage but I use purple cabbage because I love the vibrant colour.
- Baby Spinach leaves; readily available at your local supermarket, washed and ready to go!
- Spring onion
- Toasted almonds
How to make Chang’s crispy noodle salad dressing
I had no idea that Chang’s also make a crispy noodle salad dressing but It’s so easy to make so Im adding the recipe as well. It only has 5 ingredients which you literally add to a jar with a screw top lid. Give it a good shake and your dressing is done.
FOR THE DRESSING
- White wine vinegar
- caster sugar
- soy sauce
- sesame oil
- olive oil
How to make the crispy noodle salad
This salad is super easy to put together but yet It’s sure to impress your family and friends. Here’s what you need to do!
Start by placing the dressing ingredients in a jar with a screw top lid or salad dressing shaker. Give it a good shake. Your dressing is now done.
Next get yourself a large bowl or platter. Finely slice the cabbage and place in the bowl or platter along with the spinach leaves, spring onion and toasted almonds.
Pour over the dressing and mix well until combined.
See below for full recipe!!
Tips for best results
For best results you can use a mandolin slicer for the cabbage to get it extra thin. Otherwise use a good sharp knife.
The dressing can be prepared a day or 2 ahead but prepare the salad just before you’re ready to serve. That way those noodles will be super crisp and the spinach won’t wilt.
Investing in a salad dressing shaker it will make transporting and pouring your dressing so easy.
This salad is sure to impress at your next BBQ!
Enjoy!!
MFM XX
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Tools to make the job easier
Serving platter Maxwell & Williams
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Chang’s crispy noodle salad
Ingredients
- ¼ purple cabbage finely shredded
- 300 g baby spinach leaves
- 3 spring onions trimmed and finely sliced
- ½ cup flaked almonds toasted
- 100 g fried noodles I use Chang's
Dressing
- 4 tbsp white vinegar
- 2 tbsp castor sugar
- 1 tbsp Soy Sauce
- 2 tsp Sesame Oil
- ¼ cup olive oil
Instructions
- Place all the dressing ingredients in a jar with a screw top lid. Shake until well combined. Set aside.
- In a large bowl add the cabbage, spinach, spring onions, almonds and fried noodles. Toss until combined.
- Pour the dressing over the salad just before serving. Gently toss through until the salad is fully coated in the lovely dressing.
