Chang's Crispy Noodle Salad

Chang’s crispy noodle salad – a fresh and flavourful salad with the most satisfying crunch! Crispy shredded cabbage and toasted almonds are tossed with a sweet and tangy sesame dressing and loads of crunchy fried noodles.  

If you need a show-stopping salad to bring to your next picnic, party or Aussie BBQ, this is the one to choose!

This irresistible Chang's noodle salad with cabbage and the most scrumptious sesame vinaigrette is a familiar staple at summer BBQ's and gatherings all over Australia. It is ever-popular and always the first to disappear from the table because it tastes so. darn. good!

Like this potato salad, roast vegetable couscous salad and pasta salad, the very best salads always have a winning combination of punchy flavours, bright colours and a contrast of crunchy/soft textures. And this one ticks all the boxes!

A cross between a salad and a slaw, it has the perfect mix of texture and crunch due to the almonds, fried noodles and soft Chinese (Napa) cabbage. All of these gorgeous ingredients mingling with the sweet and tangy dressing with flavours of soy and sesame make it the perfect side dish!

And this salad is so versatile - it goes with just about anything! Try it with your favourite BBQ meats, grilled fish, BBQ chicken or healthy turkey meatballs.

Why You're Going to Love This Recipe

• Quick and easy – this recipe is ready in just 15 minutes, with just a few simple steps.
• An all-round crowd pleaser – this total crowd-pleaser is always the first thing to disappear from the table. It is sweet and tangy, crispy and crunchy and downright delicious!
• Versatile – as well as being able to pair it with just about any foods, there is also a number of ways you can alter the recipe to suit whatever you have in your fridge. As long as you have the winning sesame soy dressing and loads of crunch from your favourite veggies, you are good to go! See my notes below for some easy variations.
• Easy to scale – double or even triple the recipe for a hungry crowd.
• Make ahead – it can be prepared ahead of time if you need to transport it or you are short on time. But be sure to read my tips to avoid a soggy salad!
• Suitable for vegetarians and vegans.
• Conventional and Thermomix - this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.

What You Need

This simple salad requires just a handful of ingredients!

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

For The Salad

• Almonds – slivered almonds are toasted in a pan and tossed through the salad for extra crunch. They could be swapped for toasted pine nuts or peanuts, or even substitute for sunflower seeds or pepitas if you need the salad to be nut-free. Simply toast your nut or seed of choice as per the recipe below and continue with the recipe as normal.
• Napa cabbage – (also called Wombok or Chinese cabbage). Shredded Napa cabbage forms the base of this delicious and simple salad. Also known as Chinese cabbage, it is softer and leafier than regular green cabbage and milder in flavour. It is also longer in shape than regular cabbage and the leaves are crisp, but soft and crinkly. Its soft texture contrasts perfectly with the crispy noodles and almonds. Napa cabbage is commonly found in supermarkets and grocers. Regular green cabbage can be substituted instead if you can't purchase napa cabbage, but I recommend napa (Wombok/Chinese) cabbage for the best texture.
• Spring onions – add some punchy, peppery flavour and balance to the sweet/tangy notes.
• Chang’s fried noodles – the star ingredient! Fried noodles like Chang’s are ready-to-eat, short and crunchy noodles made with wheat flour that have been fried in oil. And I speak from experience when I say that they are so good you can eat them straight from the packet! They add incredible crunch to any salad or soup (or even dessert!).
  These noodles can be found in supermarkets around Australia and online. If you can’t find Chang’s brand, substitute for any type of small, fried noodles. Or, use unseasoned packets of ramen; break the ramen into small pieces and fry them in a pan with a teaspoon of butter or oil, until crunchy. Alternatively you could oven bake broken ramen, spread over a tray with a spray of oil, until crispy and brittle. Dry and cool before adding them to the salad.

For The Dressing

This salad dressing is super easy to make in less than a minute, but you can also use a bottle of Chang's crispy noodle salad dressing if preferred.

• White vinegar – is mixed with the oils to make the salad dressing. Apple cider vinegar, white wine vinegar or rice wine vinegar can also be used.
• Caster sugar – to balance the tang of the vinegar and add sweetness. Feel free to adjust and add more or less, to taste. Honey will also work.
• Soy sauce – the salty/savoury element of the dressing. Use regular dark, or light soy sauce. You can also use low-sodium soy sauce if this is a dietary requirement.
• Sesame oil – optional but recommended. Use brown sesame oil from the supermarket. Only use the specified amount otherwise the flavour can overpower the other ingredients.
• Olive oil – for the salad dressing. Use light olive oil for a more neutral flavour, or swap for your preferred neutral oil of choice. Regular olive oil will work too, but will add a more noticeable flavour.

Equipment Required

No fancy equipment is needed here!

You just need a mixing bowl to combine all of the salad ingredients, as well as a bowl and whisk (or a jar with a lid) to make the salad dressing. A frying pan is used to toast the almonds.

For convenience, the cabbage can be shredded in a Thermomix, which can also be used to make the dressing.

Step By Step Instructions

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Toast The Almonds

Place the slivered almonds in a frying pan over low/medium heat and stir constantly until the almonds are lightly browned and toasted. Keep a close eye on the almonds as they can go from completely un-toasted to brown very quickly!

Set them aside to cool.

Step 2 - Assemble The Salad

Finely shred the Wombok cabbage and place into a large mixing bowl.

Add the toasted slivered almonds, chopped spring onions and fried noodles to the bowl.

Step 3 - Make The Dressing

Whisk the white vinegar, caster sugar, soy sauce, sesame oil and olive oil together in a small bowl.

* You can also add the dressing ingredients to a glass jar, add the lid and shake. This combines everything really well and is a great way to store it in the fridge for later (if making the salad ahead).

Alternatively, you can use ½ cup of store-bought Chang's crispy noodle salad dressing.

Then just prior to serving, add the dressing and toss everything together until combined.

Expert Tips

• If making the salad ahead for transport or to prepare for entertaining, keep the noodles and dressing out until ready to serve! While the noodles will hold their crunch and texture for a while, they will start to go soft in the dressing. And nobody likes a soggy salad! All of the salad elements can be prepared ahead of time and kept in separate containers in the fridge. Simply toss everything together at the last minute when ready to serve.
• To save time you can swap shredding the cabbage for a bag of ready-made coleslaw or broccoli slaw mix.
• I also like to sprinkle my crispy noodle salad with some toasted sesame seeds.
• If you’re cleaning out your fridge and have some carrots, broccoli, capsicum, crunchy bok choy or other veggies that need using up, they can be shredded and added too.
• The dressing is super easy to make in less than a minute, but if you prefer to use a store-bought dressing, you can use one like this crispy noodle salad dressing by Chang’s.
• Keep an eye on the almonds as you toast them, they can go from brown to burnt and overcooked very quickly!
• The dressing can be made in a jar with a lid and shaken until completely combined. This is a great option if you are making it ahead of time and storing it, as the oil and vinegar will separate when left to sit. One quick shake and everything will be good to go!

FAQ's

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