Looking for an easy salad for a BBQ or picnic? A favourite at Aussie BBQs, Chang's noodle salad is an Asian slaw with Asian cabbage, toasted almonds and handfuls of crispy noodles. Add a lip-smacking Asian dressing and you've got yourself a party salad that's ready in minutes.
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If I am taking a salad to a BBQ or picnic, and it has to be quick, it's a toss up between three recipes. My tomato and onion salad - it's the lightly picked onions, I'm obsessed - my almost healthy vegan coleslaw or this completely addictive crispy noodle salad.
Why This Recipe Works
This vegan salad isn't fancy - it's a recipe from the back of the Chang's crispy noodle packet! But, geez it's good.
Ingredients & Substitutions
This vegan salad has only a handful of ingredients with the bulk of the ingredients in the dressing.
For the Salad
Wombok (also called Napa or Chinese cabbage). Softer than regular cabbage, Wombok or Napa cabbage can be found in most supermarkets or Asian grocers. With its milder flavour and longer, more tender leaves, it is the perfect bed for this crispy noodle salad creating a delicious contrast of textures.
If you can't get Wombok, you can finely shred regular green cabbage or even Brussel sprouts. Having said, hunting down the Chinese cabbage is so worth it.
Slivered almonds. Lightly toasted in a pan, the slivered almonds lend their buttery flavour and extra crunch. You can - and I have - substituted the almonds for toasted pine nuts or sunflower seeds. If you can find slivered almonds already toasted, that will save a little time.
Green onions (also called Spring onions). This salad is slightly sweet, so the peppery, sharp onions are the perfect contrast, giving the salad balance.
Chang's Original Fried Noodles. (not sponsored) Our hero ingredient. Perfect little bite-size fried noodles, Chang's can be found in supermarkets across Australia for around $1.50. If you can't get the Chang's brand, use any small, fried noodles.
Alternatively, use two packets of instant noodles (without the seasoning) like Maggi or NongShim. Break each block into pieces, spread them out on an oven tray, spray with a little oil and bake at 180°C (350°F) for 10-12 minutes or until crispy and brittle, tossing them half through.
For the Dressing
Soy sauce. Regular soy or a light soy is what you need here. Dark soy is too heavy and will throw out the salad's balance. I have also used Bragg's Liquid Aminos.
Sesame oil. Unless you have an allergy, don't skip the sesame oil. It is luxurious and adds another layer to the flavours.
Sugar. I use raw sugar but the original recipe calls for white sugar. Whatever you have is fine.
White vinegar. The original Chang's crispy noodle salad recipe uses white vinegar. While the white vinegar gives a nice sharp hit, I've used white wine vinegar and apple cider vinegar and loved it equally.
Garlic and ginger (optional). OK, these aromatics are not in the original recipe, but I can't help myself. I tweak. I am a recipe tweaker. Full disclosure, I have also reduced the amount of oil and sugar in the original recipe - I don't think you miss it.
How to Make Crispy Noodle Salad
Step 1.
Toast slivered almonds in a dry pan on medium heat. Take the time to watch them -once they start to darken it can take a scant minute or so to go from lovely and toasted, to burnt and bitter. Remove from the pan immediately.
Step 2.
Remove the core from the washed cabbage, slice it lengthways and then finely slice it across to make strips of sorts. While you're there, slice the spring onions finely on the diagonal.
Note. I've seen recipes for this salad where only the greener part of the cabbage is used. At the risk of sounding like an arse-hat, I find this a bit wasteful. I use the bulk of the cabbage except the core. I like the added crispiness of the thicker cabbage pieces anyway.
Step 3.
Combine the dressing ingredients in a jar, pop on the lid and shake until the sugar is dissolved completely.
Step 4.
Add the shredded cabbage, spring onions and toasted almonds to a serving bowl and add the dressing.
Step 5.
Toss well. Add the crispy noodles just before serving.
Crispy Noodle Salad Rule
I don't like to lay down laws when it comes to cooking, it's uncool and inhibits food play. But, and I apologise, I am going to be firm with you now.
If you do one thing with this salad, let it be this. Add the noodles just before you serve the salad. Not earlier. Never earlier. No-one likes soggy noodles and that's what you'll get if you leave them languishing in the salad dressing.
OK, now go back to playing with your food.
What to Serve with Your Chang's Noodle Salad
We sometimes have this as a main meal, particularly on hot days. To bulk the salad up, we add a few what-nots.
FAQs
No, sorry. Chang's noodles are made with wheat flour.
To be honest, I wouldn't. This noodle salad is all about texture and balance - if you make the salad ahead and add the noodles, they will absorb the dressing and get soggy. It is such a quick salad to make, it's best to make it just before serving.
We're Gonna Need More Salad
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Make This Recipe
Chang's Famous Noodle Salad Recipe
Equipment
- large salad/mixing bowl
- skillet
Ingredients
For the Salad
- 1 Wombok (Napa) cabbage or ½ a large one Napa cabbage
- 5-6 green onions sliced on the diagonal
- 50 g slivered almond or pine nuts
- 100 g Chang's Original Fried Noodles thin
For the Dressing
- 3 tablespoon white vinegar or apple cider vinegar
- 1 tablespoon soy sauce regular
- 2 teaspoon sesame oil
- ⅓ cup (80ml) olive oil
- 2 tablespoon raw sugar
- ½ teaspoon crushed garlic optional
- ½ teaspoon grated ginger optional
Instructions
- Toast slivered almonds in a dry pan on medium heat. Take the time to watch them, once they start to darken it can take a scant minute or so to go from lovely and toasted, to burnt and bitter. Remove from the pan immediately. You can also use bought tested slivered almonds. Done it myself - no judgment here.
- Remove the core from the washed cabbage, slice it lengthways and then finely slice it across to make strips of sorts. While you're there, slice the spring onions finely on the diagonal.
- Combine the dressing ingredients in a jar, pop on the lid and shake until the sugar is dissolved completely. You can whisk the ingredients in a bowl too. Whatever works.
- Add the shredded cabbage, spring onions and toasted almonds to a serving bowl and add the dressing.
- Toss well. Add the crispy noodles just before serving. Don't add them early - they will get soggy. Add the noodles right before serving.
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