CHANG'S CRISPY NOODLE SALAD
This back-of-packet salad from the packet of Chang's Crispy Noodles is an Aussie staple! I've tweaked the dressing slightly to make it less oily and reduce the sugar, and it's still just as good in my opinion.Serve with everything - it might have Asian roots, but it appears at every backyard BBQ alongside snags, steaks and kebabs!
Provided by Nagi
Categories Side Salad
Number Of Ingredients 9
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!
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
CHANG'S CRISPY NOODLE SALAD
Make and share this Chang's Crispy Noodle Salad recipe from Food.com.
Provided by Monzeeki
Categories < 15 Mins
Time 12m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 595.5, Fat 49.3, SaturatedFat 6.1, Sodium 366.4, Carbohydrate 34.3, Fiber 4.7, Sugar 14.2, Protein 8.3
DIANA CHANG'S CHINESE SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 17m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, add the noodles, stir, and allow to boil for 2 minutes. Drain, rinse under cold water, and drain again thoroughly. Using scissors, snip the noodles into manageable lengths, and place in a salad bowl.
- Wash the cucumbers, and peel, leaving some narrow ribbons of green skin unpeeled. Slice the cucumbers in half lengthwise, and scoop out the seeds. Then slice horizontally about 1/4 inch thick. Add to the salad bowl.
- Rinse, core, and seed the red pepper. Slice into slender strips. Add to the salad bowl.
- Peel and slice the onion into transparent slivers, and add to the bowl.
- Beat the vinegar and oil together in separate bowl, pour over the salad, and toss. Season to taste with salt and pepper. Just before serving add the coriander, and toss again.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 507 milligrams, Sugar 5 grams
PF CHANG'S CELLOPHANE NOODLE SALAD
Make and share this Pf Chang's Cellophane Noodle Salad recipe from Food.com.
Provided by CIndytc
Categories Asian
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lenghts. Cook in a medium pot of soiling water for one minute. Drain, and cool and pat dry.
- Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on a serving platter.
- Garnish with shrimp, julienned green onions, carrots and cucumber; beans sprouts and chopped cilantro.
Nutrition Facts : Calories 107.9, Fat 4, SaturatedFat 0.7, Cholesterol 110.4, Sodium 1084.6, Carbohydrate 4.4, Fiber 0.1, Sugar 2.2, Protein 13
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