Changs Crispy Noodle Salad Food

CRUNCHY NOODLE SALAD *AWARD WINNING*

Steps:

• Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
• Mix cabbage, sesame and almonds together in a large bowl.
• Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
• Refrigerate separately until ready to serve.
• When ready to serve:.
• Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
• Pour dressing over cabbage and noodles and mix well.
• NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
• Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.

CHANG'S CRISPY NOODLE SALAD

Steps:

• Cut the cabbage in half, remove the thick white core section from the centre of each half. To do this, lay cabbage flat side down on the board and cut a "v" in the centre. Turn it over and ease the core out.
• Using a large, sharp knife, cut the cabbage into very fine shreds, working from one end. Regular cabbage tends to have tighter leaves so its best to shred it into once piece. Hold the cabbage firmly with one hand and shave down one side.
• Combine the sliced cabbage, chopped green onions and almonds in a salad bowl.
• Add dressing to taste, and mix well. Add Original Fried Noodles to the salad just before serving.

CHANG'S CRISPY NOODLE SALAD

Steps:

• Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat until lightly browned (no oil). Remove immediately and let cool.
• Dressing: Shake Dressing ingredients in a jar until sugar is dissolved. (This keeps for 3 weeks!)
• Shred cabbage: Cut cabbage (see photos in post, helpful): cut 1 slit down the middle lengthwise (or 2, if it's giant like the one I used). Then finely slice so it's shredded. Just use the top 1/2 - 2/3, mostly leafy part. Reserve the thick crunchy white part for another use (excellent in stir fries!).
• Toss everything except crispy noodles: Place cabbage in a big bowl with toasted almonds and green onions. Pour over Dressing, toss well.
• Add crispy noodles! Toss through noodles just before serving so they stay crisp!

CABBAGE AND CRUNCHY NOODLE SALAD

Steps:

• Place dressing ingredients into a small saucepan. Stir over low heat until the sugar dissolves. Remove from heat and allow to cool.
• Combine the shredded cabbage, chopped green onions and pepitas in a large salad bowl. Add dressing and noodles and lightly toss to combine. Serve immediately.