Mrs Chang's fried noodle salad

This recipe is on the back of the Chang’s Oriental Fried Noodles packet, and has been there for at least 20 years.  It’s a fresh, crunchy salad that's always a winner and goes really well with a braai or seafood. The only change I’ve made is cutting the amount of olive oil in half.

Mrs Chang’s Oriental Fried Noodle Salad

Serves 6 - 8

Ingredients

1/2 to 1 chinese cabbage (or savoy cabbage), shredded finely

6 spring onions, chopped into 5 mm lengths

100 g slivered almonds or pinenuts

1 pkt fried noodles

Dressing

1/4 cup white vinegar

1/4 cup caster sugar

1 tbsp soy sauce

2 tsp sesame oil (optional)

1/4 cup olive oil

Combine all the dressing ingredients in a saucepan.  Stir well over a low heat until the sugar is dissolved.  Cool.  Toast the nuts gently in a dry frying pan until just turning golden.  Cool.  Toss the cabbage, spring onions and nuts in a salad bowl.  Add the dressing and mix well.  Just before serving add the noodles and toss thoroughly.  To make an even more delicious salad, add shredded BBQ chicken or BBQ pork.