Everyone’s favourite crispy noodle salad

Name: Crispy noodle salad recipe
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1 Chinese cabbage (wombok), finely shredded; 100g packet Chang’s crispy noodles; 3 long green shallots, thinly sliced; 50g peanuts; 60ml white vinegar; 60ml olive oil; 40.00 ml caster sugar; 40.00 ml crispy chilli oil; 20.00 ml light soy sauce; 2 tsp sesame oil

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by Phoebe Hird

Nov 20, 2025

There are few salads as instantly recognisable on Australian tables as the crispy noodle salad. A true retro classic, it’s the dish that turned up at barbecues, potlucks and family gatherings for decades – made straight from the recipe printed on the back of a packet of Chang’s Original Fried Noodles.

This version keeps all that nostalgia intact, but with a few small updates. Instead of going store-bought, the dressing is made from scratch – a simple mix that brings better balance and depth. A spoonful of crispy chilli oil is optional, but adds gentle heat and extra crunch, giving the salad a modern edge without losing its familiar appeal.

Make it ahead, toss just before serving and watch it disappear – proof that some classics don’t need reinventing, just a little refinement.

This salad is best assembled just before serving so the noodles stay crunchy.

Crispy noodle salad

1 Chinese cabbage (wombok), finely shredded
100g packet Chang’s crispy noodles
3 long green shallots, thinly sliced
1/3 cup (50g) roasted and salted peanuts, roughly chopped

Dressing

1/4 cup (60ml) white vinegar
1/4 cup (60ml) extra virgin olive oil
2 tbs caster sugar
2 tbs crispy chilli oil
1 tbs light soy sauce
2 tsp sesame oil

Method

1.

For the dressing, combine all ingredients in a jar with a tight lid. Screw lid on and shake jar well until dressing is combined and sugar is dissolved.
2.

In a large bowl, combine cabbage, crispy noodles and shallots. Drizzle with dressing and toss well to coat.
3.

Serve sprinkled with chopped peanuts.