Wednesday, September 19, 2012

Crunchy Asian Chicken Noodle Salad

Serves 4

½ wombok cabbage
2 large shallots, sliced
1/2 packet Chang’s Fried Noodles

2 Tbs white wine vinegar
3 Tbs castor sugar
1 Tbs soy sauce
1 tsp sesame oil
2 Tbs olive oil

Mix all the ingredients for the dressing in a bowl. Stir well until sugar is dissolved and place in microwave for 30 seconds. Meanwhile, combine the cabbage, shallots and noodles in a large bowl. Add dressing and mix well. Serve immediately.

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