Crispy soy noodles

Name: Crispy soy noodles recipe
Yield: 1
Ingredients: 60g store-bought crispy-fried noodles; Handful of shredded wombok (Chinese cabbage); Handful of shredded carrot; 3–4 radishes, very thinly sliced; 1 tablespoon finely chopped chives; 1 tablespoon light soy sauce; 1 tablespoon grapeseed or other neutral-flavoured oil; 1 teaspoon sesame oil; 1 teaspoon chinkiang or black vinegar; 1/2 teaspoon caster (superfine) sugar; 1/2 teaspoon minced ginger

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by delicious. team

delicious. team

Feb 15, 2021

This salad combines the crunch of crisp noodles with colourful and tasty vegetables alongside an Asian-style sesame dressing. Chinkiang or black vinegar is a Chinese rice-based vinegar that can be found in the Asian section of most supermarkets. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, published by Smith Street Books, RRP $24.99.

60g store-bought crispy-fried noodles
Handful of shredded wombok (Chinese cabbage)
Handful of shredded carrot
3–4 radishes, very thinly sliced
1 tablespoon finely chopped chives

Sesame soy dressing

1 tablespoon light soy sauce
1 tablespoon grapeseed or other neutral-flavoured oil
1 teaspoon sesame oil
1 teaspoon chinkiang or black vinegar
1/2 teaspoon caster (superfine) sugar
1/2 teaspoon minced ginger

Method

1.

Place the crispy-fried noodles in an airtight container. Toss the remaining salad ingredients together, then tip into your lunchbox.
2.

Combine the dressing ingredients in a small jar or container with a tight-fitting lid. Mix the crispy-fried noodles into the salad just before serving, pour over the dressing and toss well.

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