Changs Oriental Noodle Salad – Recipe Road Test

  • Posted on November 13, 2010 at 7:46 AM

This is a salad that Julia often makes when having a BBQ. This is on the back of the Changs Fried Noodle packet. The original recipe uses finely shredded cabbage.

This is always popular dish however there is an alternative that may be even better!

Rowena: “I recently heard Julia say it doesn’t matter what salad greens you use as it’s all about the noodles and dressing. I decided to put this to the test and made another version using mint, flat leave parsley and a bunch of rocket. Yes, the result was equally good if not better. It was lighter than the cabbage version but equally delicious.”

Julia: “I have made this using snow pea sprouts grown in the garden and many other combinations of nice summer green salad vegies. Just be sure to add the nuts and the noodles just before serving so it doesn’t go soggy and it’s a winner. Note that I use apple cider vinegar in place of the white vinegar as I prefer it and be sure to add the sesame oil to the dressing as it could be classed as ‘the secret ingredient’ in this dish.”

Sensible Sisters Verdict: a delicious and easy addition to your repertoire; you can mix it up by using the large crunchy noodles or the gluten free variety.

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