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Crispy Noodle Salad

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Recipe: Crispy Noodle Salad

Crispy Noodle Salad is not only a filling nutritious light meal on its own but a dish which offers different flavours and textures. Quite easy to make, this salad is pretty versatile as you can add any ingredients that you like. Dress it up with a sweet, sour or a balanced dressing. This salad dish is inspired by the  famous and popular Aussie favourite Chang’s Crispy Noodle Salad. This salad can be enjoyed warm or cold. So it is perfect for both the hot and cold seasons.

Noodles And Me

I am not a fan of instant noodles. I prefer egg noodles, udon noodles, any variety  which needs a bit of cooking and not just hot water. Whenever I use noodles for a dish, they have to be ‘proper’ noodles. I know instant noodles can be consumed as they are without cooking. But still not a fan of it.

Sharing Crispy Noodle Salad Recipe With 2025 Alphabet Challenge Group

Actually time is flying. I forgot that this post is due on 2nd July. It is almost 9:30 at night and I am attempting to write the post so that it is ready for tomorrow. I am sleepy but need to get this post ready as I can’t be sure if I will be able to get up early to write it. We are on Letter N, time is whizzing by so fast. Half of 2025 is gone. N is for noodles, nectarine, nuts, nougat, naan, navy beans, nutmeg, nachos, Nutella, etc.

Today for me N is for noodles.

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Ingredients Required For Crispy Noodle Salad

FOR THE SALAD

Noodles

Any noodles of your choice. Need to boil the noodles al dente, dry them on a kitchen towel and then either deep fry or bake them. I baked the cooked egg noodles. Bigger supermarkets sell ready fried noodles. So go ahead and use those for the salad. I didn’t get any near me so I baked the noodles. They turned out really nice and crispy. Healthier than deep fried ones.

Bean Sprouts

I bought bean sprouts from my local supermarket. You can sprout moon beans at home if you want to.

Carrot

Peel and grate or shred a large carrot.

Spring Onion

Wash and chop the white and green part of the stalks. Keep them separate.

Cabbage

Can use any cabbage of your preference – Napa, white or red. I had red cabbage at home so that is what I used. Finely shred or chop the cabbage.

Tofu

I used about 100g of tofu.

Sesame Seeds

Use white or black ones or mixed. I used the white ones.

Oil

Any oil of your choice. I used olive oil.

Salt

Add according to your taste.

Garlic

Peeled and finely chopped.

Cashew Nuts

Cut the cashew nuts into halves. Can replace them with roasted peanuts.

 

FOR THE SOY SAUCE DRESSING

Rice Vinegar

I prefer using rice vinegar for Asian recipes. However, use any vinegar of your choice.

Sesame Oil

Like the nutty and slightly smoky flavour of sesame oil.

Honey

To add a bit of sweetness to the salad.

Chilli Sauce

Any of your choice, homemade or ready made. Add according to your taste.

Soy Sauce

I use dark soy sauce.

Black Pepper

Freshly cracked pepper is the best. However, you may use pepper powder if you want to.

Salt

Add according to your taste. Remember that soy sauce tends to be a bit salty so add accordingly.

 

 

 

 

 

 

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CRISPY NOODLE SALAD

Crispy Noodle Salad is not only a filling nutritious light meal on its own but a dish which offers different flavours and textures. Quite easy to make, this salad is pretty versatile as you can add any ingredients that you like. Dress it up with a sweet, sour or a balanced dressing. This salad dish is inspired by the  famous and popular Aussie favourite Chang's Crispy Noodle Salad. This salad can be enjoyed warm or cold. So it is perfect for both the hot and cold seasons.
Course Light Meal, Salad, Side Dish, Starter
Cuisine South East Asian
Keyword crispy noodle salad, how to make crispy noodle salad, noodle salad
Prep Time 15 minutes
Cook Time 5 minutes
BAKING TIME 25 minutes
Total Time 45 minutes
Servings 2
Author mayurisjikoni

Ingredients

FOR THE SALAD

  • 100 g noodles
  • 150 g tofu
  • 2 cups bean sprouts approx 100g
  • 1 cup cabbage finely chopped
  • 1 cup carrot shredded
  • 2-3 stalks spring onion
  • 2 tbsp sesame seeds
  • 2 tbsp oil
  • 1 tbsp garlic finely chopped
  • ¼ cup cashew nuts
  • ¾- 1 tsp salt
  • 1 tbsp cornstarch or cornflour

FOR THE SOY SAUCE DRESSING

  • 1 tbsp olive oil
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp chilli sauce
  • 1 tsp honey
  • ¼ tsp black pepper freshly cracked
  • ¼ tsp salt

Instructions

PREPARATION OF CRISPY NOODLES

  • Bring enough water to boil for the noodles.
  • Add the noodles in the boiling water.
  • Cook till al dente. I cooked mine for 3 minutes.
  • Drain out the noodles in a colander to remove the water.
  • Spread the noodles on a kitchen towel.
  • Place another towel on top. Place something heavy like a wooden chopping board or a heavy plate. This will help the towels to soak up the excess water.
  • In the meantime preheat the oven at 200℃.
  • Transfer the noodles to a mixing bowl. Add 1 tbsp oil and mix well.
  • Sprinkle 1 tbsp of cornstarch. Mix lightly.
  • Transfer the noodles to a lined baking tray.
  • Bake the noodles for 20-25 minutes.
  • Halfway through baking, turn the noodles over.
  • Remove the tray from the oven when the noodles turn light golden in colour or are crispy. Allow the noodles to cool in the baking tray. Remember the noodles will become crispy once they cool down.
  • Alternately, deep fry the boiled noodles.

PREPARATION OF THE SALAD

  • Cut the tofu into small bite size cubes.
  • Heat the remaining 1 tbsp of oil in a wide pan over medium heat.
  • Add chopped garlic and stir fry for one minute.
  • Add the tofu cubes and salt. Stir fry till the tofu becomes light golden brown in colour. You will need to keep turning the cubes over.
  • Add cashew nuts and stir fry for 1 minute.
  • Add the chopped white part of spring onion.
  • Stir fry for a few seconds.
  • Add the cabbage. Stir fry for 1-2 minutes. We don't want to cook the cabbage till it is soft. Need a bite.
  • Add the bean sprouts, shredded carrot and 1 tbsp sesame seeds. Stir fry for 1-2 minutes.
  • Remove the pan from the heat.

PREPARATION OF SOY SAUCE DRESSING

  • Can use a cup or a jar to make the dressing.
  • Add olive, sesame oils, soy sauce, rice vinegar, honey, chilli sauce, salt and pepper.
  • Whisk the dressing till it is mixed well.

TO SERVE

  • Crush the baked noodles lightly.
  • Divide the tofu mixture between two plates.
  • Sprinkle the green part of the spring onion over it.
  • Add the Soy Sauce Dressing.
  • Top with the crispy noodles and remaining sesame seeds.
  • Crispy Noodle Salad is ready to be enjoyed warm or cold.

Notes

  • buy readymade crispy noodles if available in your area.
  • Add vegetables of your choice.
  • Replace tofu with cooked meat, chicken, prawns, etc.
  • Use up any leftover crispy noodles for soups or enjoy it as a snack.
  • Can enjoy the salad with raw ingredients. I would recommend Napa cabbage for a no cooked version.

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