Side Asian

Crispy kimchi noodle salad

Name: Crispy kimchi noodle salad recipe
Yield: 2
Cuisine: /asian
Ingredients: Peanut oil, for shallow frying; 2 x 85g pkts mee goreng noodles; 500.00 ml shredded white cabbage; 1 large carrot, shredded with a julienne peeler; 1 bunch coriander, leaves picked, stalks chopped; 250.00 ml kimchi, roughly chopped; 125g qukes, sliced; 40.00 ml sesame seeds, toasted; 20.00 ml toasted sesame oil; 1 large lime, juiced; 20.00 ml soy sauce

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by Warren Mendes

delicious. team

Aug 25, 2022

Warren Mendes uses instant noodles to add a layer of crunch to this crispy kimchi salad.

Peanut oil, for shallow frying
2 x 85g pkts mee goreng noodles
2 cups shredded white cabbage
1 large carrot, shredded with a julienne peeler
1 bunch coriander, leaves picked, stalks chopped
1 cup kimchi, roughly chopped
125g qukes, sliced
2 tbs sesame seeds, toasted

Dressing

1 tbs toasted sesame oil
1 large lime, juiced
1 tbs soy sauce

Method

1.

Pour enough oil into a small frypan to reach 1cm up the side. Heat over medium heat.
2.

Carefully break the blocks of noodles in half to make 8 pieces (each block of noodles are made of two sheets). Reserve noodle flavour sachets. In batches, fry the noodles for 20 seconds each side or until golden. Transfer to a wire rack set over a tray, to drain. Set aside to cool. Once cool, break up noodles into large pieces and place in a bowl. Add the noodle seasoning mix and toss to coat.
3.

For the dressing, place all ingredients and noodle sauces in a jug and whisk to combine.
4.

Place the cabbage, carrot, coriander, kimchi and qukes in a large bowl. Add the crispy noodles and half of the dressing, tossing to combine. Serve immediately, scattered with sesame seeds, and with extra dressing on the side.