Asian Wombok Salad Recipe
100g packet fried chinese noodles.
Asian wombok salad recipe. Add fried noodles and slivered almonds or pine nuts and toss. Its made with all manner of asiany ingredients soy sauce rice vinegar sesame oil garlic and ginger but theres plenty of flex here which ive jotted down in the recipe notes. 100 g snow peas finely shredded. Perfect for when you need a big yummy salad family dinner barbecues or those times when its your turn to take a salad.
1 cup coriander leaves. 70 g changs oriental fried noodles or gluten free noodles. Ingredients serves 4 12 large wombok chinese cabbage 6 shallots 100g slivered almonds 1 pkt changs fried noodles 14 cup white vinegar 14 cup caster sugar 1 tbsp soy sauce 2 tsp sesame oil 12 cup light olive oil not extra virgin as the flavour is too strong. Combine the chicken wombok onion mint and coriander in a bowl.
This salad is full of delicious asian flavours in the sauce the crunch of crunchy noodles and good quality protein from the chicken breast. 2 place the bean shoots in a bowl and cover with cold water refrigerate until refreshed. This wombok salad with chicken is sure to become your new favourite. The asian salad dressing the asian salad dressing i use in this salad is based on a recipe by david chang of momofuku.
Salad finely shred wombok finely chop spring oinions and place in a salad bowl. 1 bunch fresh coriander leaves picked. 100g slivered almonds toasted. Salad 1 wash the coriander well and pick the leaves use the stalks roots to make the dressing.
160 g 3 cups finely shredded chinese cabbage wombok 1 large carrot coarsely grated. 6 green shallots thinly sliced. Cup white vinegar cup castor sugar 1 tbsp changs soy sauce 2 tsp changs sesame oil optional cup olive oil. 2 carrots peeled shredded.
Pour over the dressing and toss to combine. The instruction how to make chicken and wombok salad to make the dressing stir the fish sauce sugar water soy sauce vinegar and chilli in a small bowl until the sugar dissolves. 1 cup bean sprouts trimmed. 40 g roasted unsalted cashew nuts roughly chopped.
600 g cooked king prawns peeled and deveined tails left intact.