Asian Crunchy Noodle Salad
Aleta
An asian inspired crunchy noodle salad with crisp vegetables and toasted goodness.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Salad, Side Dish
Cuisine Asian, Canadian
- 1 tbsp butter
- 1 package dried oriental noodles seasoning packet removed and noodles crushed
- 1/4 cup sliced or slivered almonds
- 1 tbsp sesame seeds
- 1 medium head napa cabbage sliced thin
- 1.5 cups purple cabbage shaved
- 2 medium carrots julienned
- 2 sticks celery sliced thin diagonally
- 3 green onions sliced thin diagonally
- 3 tbsp vegetable oil
- 3 tbsp white sugar
- 2 tbsp white vinegar
- 1 tbsp soya sauce
Directions
Melt butter in a pan and toast the crushed noodles, sesame seeds and almonds until golden. Set aside.
In a small saucepan combine the oil, sugar and vinegar. Bring to a boil and let simmer for 1 minute. Set aside to cool before mixing in the soya sauce.
Add the rest of the ingredients to a large salad bowl and toss. Mix in the toasted noodles and dressing right before serving.
Keyword asian noodle salad, crunchy noodle salad