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    Home » Recipes » Salads & Sides » Chang's Crispy Noodle Salad

    Chang's Crispy Noodle Salad

    Published: Sep 26, 2022 · Modified: Oct 23, 2022 by Lucy · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    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!

    A bowl of salad with shredded cabbage topped with fried noodles.

    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.
    A bowl of salad with a packet of Chang's fried noodles placed on a table.

    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

    Ingredients for crispy noodle salad, laid out on a bench.
    • 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

    All ingredients for noodle salad dressing, laid out on a bench.

    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.
    A bowl of cabbage salad topped with crunchy noodles.

    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.

    Cabbage salad ingredients in a bowl.
    A hand is pouring a packet of fried noodles over the top of a cabbage salad.

    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.

    Salad dressing ingredients in a bowl.

    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

    What are the crunchy noodles in salad?

    If you’ve ever tried a salad with delicious crispy noodles, they are most likely a version of fried noodles like Chang’s. They are small, crunchy noodles made with wheat flour and fried in oil so they are crunchy, but delicate enough to chew easily. You will find packets of ready-made fried noodles in supermarkets and Asian grocers. There is no cooking required – they can be eaten straight from the packet and added directly to your favourite salads and soups!

    What to serve with crunchy noodle salad?

    This salad is so versatile and goes with just about anything! Try it for lunch or dinner with some shredded chicken, roast chicken, BBQ or grilled meats, zucchini slice, your favourite vegetarian protein or any of your favourite Asian-inspired foods!

    Can I keep leftovers?

    This salad is best eaten fresh, as soon as it has been made. While it will keep in the fridge for 2-3 days, it isn’t great for storing as leftovers. This is because the noodles become soft and soggy and lose their crunch.
    If you want to make some and eat it later, keep the noodles and dressing out and add them when ready to eat.

    Is Napa cabbage the same as Wombok cabbage?

    This green cabbage has leaves that are crunchy but also soft and crinkly, and has a sweeter milder flavour than regular green cabage. It is known as Napa or Chinese cabbage in the US, whereas we call it Chinese or Wombok cabbage in Australia. It is also known as celery cabbage.

    A bowl of cabbage salad topped with fried noodles and toasted almonds.

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    Chang's 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 with loads of crunchy fried noodles.
    5 from 1 vote
    Print Pin Rate
    Course: Salads
    Cuisine: Asian, Australian recipe
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    0 minutes
    Total Time: 15 minutes
    Servings: 6 serves
    Calories: 354kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    For The Salad

    • 50 g (½ cup) slivered almonds
    • ½ Chinese (wombok) cabbage finely shredded
    • 6 spring onions finely chopped
    • 100 g packet Chang's original fried noodles see notes

    Make your own dressing (or use ½ cup store-bought Chang's Crispy Noodle Salad Dressing)

    • 60 g (¼ cup) white vinegar
    • 60 g (¼ cup) caster sugar or brown sugar
    • 15 g (1 tbs) soy sauce
    • 10 g (2 tsp) sesame oil optional
    • 115 g (½ cup) olive oil

    Instructions

    • Place the slivered almonds in a frying pan over low/medium heat. Lightly toast the almonds while stirring and gently shaking the pan.
      TIP: Keep a close eye on the almonds as they can go from completely un-toasted to brown very quickly!
    • Shred the wombok cabbage very finely and place into a large mixing bowl.
      If using a Thermomix: Roughly chop the cabbage. Place ⅓ of the cabbage into the Thermomix bowl. Chop for 2 seconds, Speed 4. Place into a large mixing bowl. Repeat with another ⅓ of the cabbage, place into the large bowl. Repeat with the final ⅓ cabbage.
    • Add the toasted slivered almonds, chopped spring onions and Chang's original fried noodles to the bowl.
    • If making your own dressing - in a small bowl whisk the white vinegar, caster sugar, soy sauce, sesame oil (optional) and olive oil together.
      * Alternatively you can use ½ cup of store-bought Chang's crispy noodle salad dressing.
      If using a Thermomix: place the dressing ingredients into the Thermomix bowl and mix for 5 seconds, Speed 6. Scrape down the sides of the bowl and mix for a further 5 seconds.
    • Immediately before serving, pour the dressing over the salad and toss to combine.
      TIP: Do not add the dressing too early or the noodles will lose their crunch!

    Notes

    1. Napa Cabbage – shredded Napa cabbage (also called Wombok, Chinese or celery cabbage) forms the base of this delicious and simple salad. It is a form of Chinese cabbage that is softer and leafier than regular green cabbage with crinkly leaves and mild in flavour. It is commonly found in supermarkets in grocers.
    2. Chang’s fried noodles – fried noodles like Chang’s are ready-to-eat, short and crunchy noodles made with wheat flour that have been fried in oil and don't require any cooking. These noodles can be found in supermarkets around Australia and online.
    3. 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. You could also oven bake them spread over a tray with a spray of oil until ultra-crispy and brittle. Dry and cool before adding them to the salad.
    4. Almonds - you can swap the almonds for pine nuts or peanuts and toast as per the recipe above. If you need the salad to be nut-free, try sunflower seeds and/or pepitas instead.
    5. If making the salad ahead for transport or to prepare for entertaining, keep the noodles and dressing out until ready to serve! The noodles will hold their crunch for a while, but then they will start to go soft. 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.
    6. To save time you can swap shredding the cabbage for a bag of ready-made coleslaw or broccoli slaw mix.
    7. I also like to sprinkle mine with some toasted sesame seeds.
    8. If you’re cleaning out your fridge and have some carrots, broccoli or other veggies that need using up, they can be shredded and added too.
    9. 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.
    10. Keep an eye on the almonds as you toast them, they can go from brown to burnt and overcooked very quickly!
    11. 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. One quick shake and everything will be good to go!
    12. This salad is best eaten fresh, as soon as it has been made. While it will keep in the fridge for 2-3 days, it isn’t great for storing as leftovers, as the noodles become soft and lose their crunch. If you want to make some and eat it later, add the noodles and dressing when ready to eat.

    Nutrition

    Calories: 354kcal | Carbohydrates: 26g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Sodium: 523mg | Potassium: 264mg | Fiber: 4g | Sugar: 12g | Vitamin A: 196IU | Vitamin C: 30mg | Calcium: 69mg | Iron: 2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Son

      September 30, 2022 at 7:54 am

      Use left overs (if any) next day in rice paper rolls.

      Reply
      • Lucy

        October 02, 2022 at 9:16 am

        Great idea!

        Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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