An Asian slaw of sorts made with Wombok Chinese cabbage (Napa cabbage), toasted almonds and lots of crispy noodles, this Chang’s Crispy Noodle Salad is a back-of-packet Aussie staple. Always a winner at backyard BBQs!
Welcome to Day 5 of the inaugural Holiday Salad Marathon, a series where I’m doing the polar opposite of the usual baking countdowns and bringing you a new salad recipe every single day through to Christmas Eve!
Today I’m sharing a great Aussie classic:
Chang’s Crispy Noodle Salad
This is a salad from that comes to you from the back of the Chang’s Crispy Noodle packet. It’s an Aussie summer BBQ favourite that hits the spot with everybody.
It’s all about the crispy noodles and the sesame dressing. The cabbage is just a vehicle to deliver those into our mouth!!
What you need for Chang’s Crispy Noodle Salad
Here’s what goes into the salad:
The Crispy Noodles
Any crispy fried noodles is fine, preferably thin like pictured though wider ones are great too. Though for the great Aussie classic version, nothing but Chang’s will do! In Australia, you’ll find it in the Asian or noodle section of supermarkets (costs about $1).
There’s other brands that make virtually the same noodles that you can find at Asian stores and copy-cats at Aldi. Here’s one I found in the US – La Choy Crispy Chow Mein noodles – Walmart & Amazon.
Excellent substitute – BAKED ramen or instant noodles!
If you can’t find it, use two packets of ramen or instant noodles (like Maggi!). Discard seasoning packet, break it up into pieces, spread on tray, spray with oil and bake at 180°C/350°F for 10 minutes, tossing halfway. Works a treat (I also do this for Crispy Chow Mein Noodles).
Chinese Cabbage (aka Wombok / Napa Cabbage)
Also known as Wombok and Napa Cabbage, Chinese Cabbage is best for this salad because it’s softer than traditional cabbage like you use for Coleslaw which needs to be left to wilt so you don’t have pokey bits of cabbage flicking all around your mouth when you eat it.
The texture of Chinese cabbage is somewhere between traditional stiffer green cabbage, and soft leafy greens.
You will need half a giant one or a full one because because we (well, I) only use the top half with the leafy bits. The bottom 1/3 or so is a bit too crunchy so the texture doesn’t meld as well with the rest of the salad, so I leave it (toss into stir fries and noodles).
By the way, this is how I cut the cabbage: two slits then finely shred. Fast and neat!
The Dressing
As for the dressing, all you need is white vinegar, sugar, soy sauce, sesame oil and olive oil. Asian influence yes, but the soy sauce is more about the salt than giving this an Asian flavour.
Note: I can’t help but tamper with virtually every recipe and in this case, I made the following changes (none of which will surprise regular readers):
Reduced olive oil from 1/2 cup to 5 tablespoons
Reduced sugar from 1/4 cup to 2 tablespoons
It’s still balanced enough with less oil and sugar, and nobody has ever complained!
How to make this Crispy Noodle Salad
It’s as simple as:
Shake the dressing in a jar (really, shaking in a jar is so much more effective than stirring…); and
Toss it all together!
There’s just one rule….
There’s just one rule – don’t add the crunchy noodles until just before serving. Nobody wants a SOGGY Noodle Salad!
Serve with everything – Asian and non Asian. It might have Asian roots, but this is a salad we Aussies will serve on the side of everything, from Beef Kebabs on the BBQ to Steak with Chimichurri Sauce, to a simple grilled marinated chicken.
And yes, sometimes we even serve it alongside our favourite Asian foods too….!!! 😇 – Nagi x
PS No video today, for such a simple recipe. But if there’s a step in particular you’d like to see me demonstrate, just ask nicely and I’ll show you! 😉
What is the Holiday Salad Marathon?
This is my inaugural Christmas recipe countdown where I am sharing 30 salad recipes in a row until Christmas Eve – something completely different to people’s usual baking countdowns!
These salads are in addition to my regular 3 new recipes a week. Because aren’t you bored of the usual tomato-cucumber-lettuce garden salad routine??
Click here to see all the Holiday Salad Marathon recipes to date, or sign up for instant updates and you’ll receive a free email alert whenever I publish a new salad! 🙂
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Chang’s Crispy Noodle Salad
Ingredients
- 1 Chinese cabbage (wombok), or 1/2 a giant one (Note 1)
- 100g/ 3.5oz Chang's crispy noodles (store bought, the fine ones not chunky ones, Note 2)
- 5 green onions , finely sliced on the diagonal
- 100g/ 3.5oz slivered almonds
Dressing:
- 4 tbsp white vinegar (just ordinary vinegar, nothing fancy!)
- 2 tbsp white sugar (or brown)
- 2 tbsp soy sauce , all purpose or light, NOT dark soy sauce
- 2 tsp sesame oil , toasted (brown, not yellow untoasted)
- 5 tbsp olive oil
Instructions
- 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!
Recipe Notes:
Life of Dozer
I knew I’d find another use for my $3 Melbourne Cup Fascinator!!! (And yes, he’s a he 😂)
Helen says
A good reminder of a simple salad. Thanks.
Julie Maly says
In the States, Chinese cabbage is called Napa cabbage. I make a version of this salad with ramen noodles and use the flavor packet in the dressing. We like bacon bits in it too. I put all the crunchy stuff in a zippy bag and add a scoop to the salad as we dish it up. You are so right, no one wants a soggy noodle salad.
Nagi says
Yes that’s right Julie! I love your version of this salad – sounds delicious!! N x
Gillian Didier Serre says
Love Changs salad recipe..as always DOZER and his antics steals my ❤.
We had Canadian Thanksgiving in October..will save the turkey recipe for Christmas.. its probably going to be a really small Christmas this year xo
Nagi says
He’s just a character isn’t he Gillian 😂
I hope you have a great Christmas this year – I imagine a lot of people will be having small gatherings this year! N x
Carolyn Sibbick says
In Canada, we call this Napa Cabbage. I have made this salad for many years using Mr Noodle Chicken Flavoured Noodles (another Canadian thing) and frying them. A really delicious salad.
Nagi says
Perfect Carolyn!! N x
Daniela Tudoran says
I got this recipe years ago from a friend who calls it mfume salad. I always make it with salmon for some reason! Delicious!!!
Nagi says
Yum! It would pair well with any protein but I love the idea of salmon Daniela! N x
Kylie says
Thank you Nagi xxx I’m loving your salad recipes. I am an Australian/Italian & although Italian food is my favourite, I absolutely love Asian cuisine omg😋
Nagi says
Thanks so much Kylie!! N x
Ish says
Nagi – you are like a culinary Mary Poppins: Practically perfect in every way 😉 !
Your salad marathon is sheer magic, just when the cooking magazines are starting to sag under the weight of flour, butter and sugar, ha ha
Thank you so much for your easy, tolerant recipes that just work so well and hit the mark every time. Keep ’em coming! *This* marathon I can run!…👌
Nagi says
😂😂😂 That’s the first time I’ve heard that!!!
Fiona Barry says
We make this salad regularly but I add all sorts to it, cherry tomatoes, julienned carrots, julienned and blanched snow peas, cashews. It goes so well with chicken wings. Yum. Will be trying the dressing with less oil and sugar..
Nagi says
It’s so versatile isn’t it Fiona!! N x
AE says
I’m loving your salad marathon! So many interesting combinations!
In Argentina we call this cabbage Japanese cabbage or hakusai 🙂
Nagi says
There are SO many different names for it AE! N x
Judy says
I prefer to use toasted pine nuts rather than almonds. Have been known to tip leftovers into frying pan for a quick stir fry with a bit of chicken or beef, too.
Nagi says
Yum! Love this idea Judy!! N x
Sharon Adkins says
What a great idea 👍
Arlene Marie Bryant says
Where can we buy/order Changs noodles?
Amazon?
Nagi says
Hi Arlene, They are sold in major supermarkets here – so it depends on where you’re located! N x
Arlene Marie Bryant says
I would like to purchase Changs noodles in
United States – Michigan.
NICOLE SHUGARS says
I have the same question — I’m in the USA — where can I find these? Also, is Napa cabbage the same thing as wombok?
Nagi says
Hi Nicole, yes it’s the same thing 🙂 N x
SMP says
I don’t believe we can get the crispy noodles in the UK, but do you think I could fry some noodles myself?
Nagi says
Hi SMP – you sure can! If you can get fresh egg noodles, you can shallow fry in oil until crunchy then drain on paper towel. Crumble them over the salad 🙌 N x
Kim says
Making your similar Chinese chicken salad this week, as well as your Mediterranean brown rice salad, followed by mexican corn salad, will have a small side of meat with a 1 or 2 of them, perfect since it’s heating up in Melbourne now..
Always love seeing photos of Dozer, thete was one of him refusing to eat cucumber even when you offered it to him twice, I’m with Dozer, it’s a no for cucumber
Nagi says
Perfect Kim – sounds like you have all your meals planned perfectly! N x
James says
Thank you Nagi. I love your recipes. I must admit though I love Dozer more. I am not in a position to have a dog at the moment 😥 unfortunately but Dozer always makes my day. Good boy he is.
Nagi says
I always knew he’d steal the show James – it’s hard to compete with Dozer vs Salad (he will always win) 😂 N x