An Aussie but Chinese-influenced Crunchy Noodle Salad

Remember I mentioned before that I always trust recipes that are printed at the back of some food packaging...

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!!!

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

Dressing:
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.

Enjoy!
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