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.
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.