½ -1 Chinese Cabbage/wombok, or ¼ savoy cabbage, or baby bok choy, or baby spinach
6 Green Shallots - chopped 5mm length
100g Lightly roasted slivered Almonds or Pinenuts
1 pkt Chang’s Fried Noodles 100g (Original or Onion Flavoured)
¼ cup White Vinegar
1/4 cup Castor Sugar
1 tblsp Chang’s Soy Sauce
2 tsp Chang’s sesame oil (Optional)
½ cup Olive Oil
1. Chop chinese cabbage finely
2. Combine all dressing ingredients together and stir over low heat in a saucepan until sugar is dissolved.
3. Mix cabbage, green onion and nuts , then our dressing over the top
4. Just before serving add noodles and toss through.
You could also add shredded cooked chicken, chopped capsicum (red pepper) or grated carrot.
Linking to Tuesday at the Summer table with Debbie at A Quilters Table.