I wonder if this is a good habit as I started doing this about 10 years ago since I discovered this recipe at an Aussie backyard party.
A Chinese style salad in an Aussie BBQ boozy party??? Odd, isn't it? I was totally surprised when I had a first taste of this salad at my friend's birthday party. I'm 100% sure that I wasn't drunk when I tasted this salad because I can remember and name the drunken friends that threw up in this party... LOL!
While my drunk friends were doing crazy things like pole-dancing with the backyard rotary clotheslines, I was busy eating this salad and can't help to ask my friend how she made it.
"The recipe is at the back of Chang's crunchy noodle..." she said.
"Oh! I see ..."
Since then, I have been trying out recipes via food packaging.
|An Aussie but Chinese-influenced crunchy noodle salad|
|This recipe can be found at the back of these!|
|Trust me! I'm totally impressed too that these basic ingredients can create such a beautiful salad dressing.|
|For a nutty crunch, I have also deep-fried these cashew nuts to serve with salad.|
|I'm too lazy... I'm using this ready-to-use coleslaw instead off shredding the cabbage myself.|
|Add chopped spring onions and combined dressing and allow salad to rest for 30 mins.|
|Toss in the nuts, crunchy noodles and chicken just before serving.|
Delicious, isn't it? Told you... I was not drunk when I first had this!!!
Before proceeding to the recipe, I have an announcement to make...
Who wants to win US$160???
I'm one of the 16 bloggers who are giving away US$160 cash to one lucky winner for an Chinese New Year Ang Pow Giveaway starting on 2nd Feb 2015. So stay tune for more details later.
Here's this super quick and easy recipe that is mostly adapted from Chang's
Serves 2-3 as a side dish
1/4 small savoy or Chinese cabbage, finely shredded or 1 bag (300g) coleslaw mix
2-3 spring onion, the green part only, finely chopped to about 1-2 mm
25g roasted or lightly fried nuts, preferably cashews, slivered almonds, pinenuts
30g instant crispy noodles (about 1/3 of the 100g pack), they are like the ones we eat with Yu Sheng / Yee Sang
100g shredded BBQ pork or chicken
1 tbsp white vinegar
10g or 1 tbsp castor sugar
1/4 tbsp light soy sauce
1/2 tsp sesame oil
2 tbsp olive oil
Mix all the ingredients of the dressing in a bowl. Stir well until sugar is dissolved. Combine the cabbage or coleslaw mix and spring onions in a salad bowl. Add dressing and mix well and allow it to rest for about 30 mins in the fridge before serving. Just before serving, add the nuts, noodles and pork or chicken. Toss thoroughly and serve.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Anne from My Bare Cupboard at this post.
Our Little Thumbs Up event starts on the first Tuesday until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is Noodles and Pasta for Jan 2015 and link with us at this post anytime until 31st Jan 2015.
What after Jan 2015? Grace from Life can be simple will be the next hostess of Feb 2015 and her theme is CHOCOLATE! Her Little Thumbs Up event starts on the first Tuesday of Feb 2015 (3rd Feb 2015) until the last day of the month.
Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Anne from My Bare Cupboard. For more details, please see this.