Chang’s Crispy Noodle Salad Recipe

Introduction

Chang’s Crispy Noodle Salad is a refreshing and crunchy dish bursting with vibrant flavors and textures. This easy-to-make salad combines crisp cabbage, toasted almonds, and delicate crispy noodles, all tossed in a tangy, lightly sweet soy dressing.

Ingredients

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

Instructions

1. Step 1: Toast the slivered almonds in a small skillet over medium heat without oil until they are lightly browned. Remove immediately and let them cool.
2. Step 2: Prepare the dressing by shaking together the white vinegar, sugar, soy sauce, toasted sesame oil, and olive oil in a jar until the sugar dissolves. This dressing can be stored for up to three weeks.
3. Step 3: Shred the cabbage by cutting a slit down the middle lengthwise (or two slits if using a large cabbage). Finely slice the leafy top half to form the shredded cabbage. Reserve the crunchy white part for stir fries or another dish.
4. Step 4: In a large bowl, combine the shredded cabbage, toasted almonds, and sliced green onions. Pour the dressing over and toss everything thoroughly.
5. Step 5: Just before serving, gently toss the crispy noodles through the salad to maintain their crunchiness.

Tips & Variations

• Use fine crispy noodles rather than chunky ones to achieve the ideal texture.
• If you prefer, substitute toasted peanuts for almonds for a different nutty flavor.
• For a gluten-free option, use gluten-free soy sauce.
• Adding a handful of chopped fresh herbs like cilantro or mint can brighten the salad even more.

Storage

Store leftover salad without the crispy noodles in an airtight container in the refrigerator for up to 2 days. Keep the crispy noodles separate and add them just before serving to maintain their crunch. Re-toss the salad gently after adding noodles; no reheating is needed as it is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to three weeks in advance and stored in a sealed jar in the refrigerator.

Why should I add crispy noodles just before serving?

Adding crispy noodles right before serving keeps them from becoming soggy, ensuring the salad maintains its signature crunch.

Chang’s Crispy Noodle Salad Recipe

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★★★★★

4.9 from 92 reviews

• Author: Jack
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Chang’s Crispy Noodle Salad is a refreshing Asian-inspired salad featuring shredded Chinese cabbage, toasted slivered almonds, and crunchy store-bought crispy noodles, all tossed in a tangy, sweet, and savory dressing made from white vinegar, sugar, soy sauce, and toasted sesame oil. This salad is perfect as a light side dish or a crisp, flavorful starter, combining textures and flavors in every bite.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 Chinese cabbage (wombok), or 1/2 a giant one
• 5 green onions, finely sliced on the diagonal

Nuts

• 100g/3.5oz slivered almonds

Noodles

• 100g/3.5oz Chang’s crispy noodles (store bought, the fine ones not chunky ones)

Dressing

• 4 tbsp white vinegar (ordinary vinegar)
• 2 tbsp white sugar or brown sugar
• 2 tbsp soy sauce (all purpose or light, NOT dark soy sauce)
• 2 tsp toasted sesame oil (brown, not yellow untoasted)
• 5 tbsp olive oil

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Instructions

1. Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat without oil until they are lightly browned. Immediately remove from heat to prevent burning and let them cool completely.
2. Prepare dressing: Combine white vinegar, white or brown sugar, soy sauce, toasted sesame oil, and olive oil in a jar. Shake well until the sugar dissolves thoroughly. The dressing can be stored for up to 3 weeks in the refrigerator.
3. Shred cabbage: Cut the Chinese cabbage lengthwise down the middle (or twice if it is large). Finely slice the cabbage to create thin shreds using mostly the top leafy half to maintain tenderness. Reserve the thick white crunchy parts for other recipes like stir-fries.
4. Toss salad base: In a large bowl, mix the shredded cabbage, toasted almonds, and sliced green onions. Pour over the prepared dressing and toss well to coat all ingredients evenly.
5. Add crispy noodles: Just before serving, gently toss in the crispy noodles to keep them crunchy and fresh. Serve immediately to enjoy the contrasting textures.

Notes

• Use the fine crispy noodles rather than chunky ones for the best texture.
• Reserve the thick white parts of the cabbage for stir fries or other cooked dishes.
• The dressing keeps well for up to 3 weeks refrigerated, making it ideal for meal prep.
• Add the crispy noodles at the last moment to maintain their crunch.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian

Keywords: Crispy noodle salad, Chinese cabbage salad, Asian salad, crunchy noodle salad, Chang’s crispy noodles, toasted almonds salad, sesame dressing salad, easy Asian side dish