When you are cooking some Asian inspired food, there is not a better accompaniment than this Noodle Salad Recipe. We had it recently with some chicken satay skewers done on the barbecue and it was delicious.
The Noodle Salad Recipe comes courtesy of my friend Michelle, who makes it regularly for her family and they always completely devour it. It is a fantastic combination of crunchy, sweet and nutty flavours.
Noodle Salad Recipe
1 wombok (Chinese cabbage)
6 shallots, chopped into 5mm lengths
100g slivered almonds
100g packet fried noodles
¼ cup white vinegar
¼ cup castor sugar
1 tbsp soy sauce
2 tsp sesame oil
½ cup olive oil
Lightly toast the almonds by putting them into a small frying pan over low heat. Be careful to only cook them until golden. Allow to cool.
Combine the dressing ingredients in a small saucepan and stir will over a low heat until the sugar has dissolved. Allow to cool.
Toss the cabbage, shallots and almonds in a bowl. Pour over the dressing and mix well.
When ready to serve, stir through the noodles.
The Klutzy Cook Notes
- If you don’t have fried noodles, the recipe can also be prepared using other egg noodles. Break the noodles into small pieces and then prepare them according to the packet directions. They can be mixed into the salad before adding the dressing.
- The sesame oil is optional, but it adds a lovely nutty flavour to the dressing.
- To make the salad a one dish meal, add some shredded chicken or barbecue pork.