Chang's Crispy Noodle Salad

Name: Chang's Crispy Noodle Salad
Ingredients: 1 Chinese cabbage (wombok), or 1/2 a giant one (Note 1); 100g/ 3.5oz Chang's crispy noodles (store bought, the fine ones not chunky ones, Note 2); 5 green onions (, finely sliced on the diagonal); 100g/ 3.5oz slivered almonds; 4 tbsp white vinegar (just ordinary vinegar, nothing fancy!); 2 tbsp white sugar (or brown); 2 tbsp soy sauce (, all purpose or light, NOT dark soy sauce); 2 tsp sesame oil (, toasted (brown, not yellow untoasted); 5 tbsp olive oil

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Total Time

10 minutes

Prep Time

10 minutes

Rating

(25)

Ingredients

5 servings

1 Chinese cabbage (wombok), or 1/2 a giant one (Note 1)
100g/ 3.5oz Chang's crispy noodles (store bought, the fine ones not chunky ones, Note 2)
5 green onions (, finely sliced on the diagonal)
100g/ 3.5oz slivered almonds
4 tbsp white vinegar (just ordinary vinegar, nothing fancy!)
2 tbsp white sugar (or brown)
2 tbsp soy sauce (, all purpose or light, NOT dark soy sauce)
2 tsp sesame oil (, toasted (brown, not yellow untoasted)
5 tbsp olive oil

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Preparation

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Step 1

Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat until lightly browned (no oil). Remove immediately and let cool.

Step 2

Dressing: Shake Dressing ingredients in a jar until sugar is dissolved. (This keeps for 3 weeks!)

Step 3

Shred cabbage: Cut cabbage (see photos in post, helpful): cut 1 slit down the middle lengthwise (or 2, if it's giant like the one I used). Then finely slice so it's shredded. Just use the top 1/2 - 2/3, mostly leafy part. Reserve the thick crunchy white part for another use (excellent in stir fries!).