Asian Crunchy Noodle Salad

  • 1/2 wombok (chinese cabbage), shredded
  • 6 Spring Onions, sliced
  • 1 cup toasted almond slivers
  • 1 pkt dried  fried noodles
  • Dressing1/4 cup white vinegar
  • 1/4 cup sugar
  • 1 tbsp soy sauce
  • 2 tsps sesame oil
  • 1/2 cup olive oil
  1. In a saucepan, combine all of the dressing ingredients and heat until the sugar has dissolved.
  2. Set aside to cool.
  3. In a salad bowl, combine the cabbage, almonds and shallots.
  4. Pour cooled dressing over and toss to coat.
  5. Just before serving, toss through the fried noodles.
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