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Asian Crunchy Noodle Salad

Aleta
An asian inspired crunchy noodle salad with crisp vegetables and toasted goodness.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Asian, Canadian

Ingredients
  

  • 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

Instructions
 

Equipment Needed

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
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