Chang's Noodle Salad

It's the Asian-inspired salad that Aussies love! Chang's Noodle Salad has always made a regular appearance at Australian family gatherings. Packed with flavour, texture and a no-brainer to make – it's no wonder this dish is so enduringly popular.

Jump to:

• Chang's Fried Noodles
• Ingredient notes
• How to make Chang's Crunchy Noodle Salad
• Serving
• More simple salads
• Chang's Noodle Salad

Chang's Fried Noodles

The star ingredient in this recipe is Chang's Fried Noodles. Chang's is a much-loved Aussie brand and a third generation family business, created by people who wanted to share their "love for food and Asian cooking with Australians."

These deliciously crunchy noodles and are so versatile. They're great in Chocolate Spiders and other desserts, but they were made famous by the salad recipe I'm sharing here. It's a (slightly tweaked) version of the recipe that appears on the packet of the noodles.

You can find the Chang's noodles in most supermarkets, usually in the Asian section. There are several types of Chang's noodles available these days. I recommend using the original variety, as pictured below. If you can't find them, you can use any brand of fried noodles or make them yourself from other types of noodles.

Ingredient notes

Along with the noodles, you'll need wombok (also called Chinese cabbage or Napa cabbage), spring onions (sometimes called green onions) and slivered almonds.

For the dressing, you can use the prepared Chang's Crispy Noodle Salad Dressing. Or, you can whip up the dressing yourself with oilve and sesame oil, white vinegar, light soy sauce and brown sugar.

Ingredient quantities are in the recipe card at the end of this post.

How to make Chang's Crunchy Noodle Salad

Grab a large-ish salad bowl and start by preparing the salad ingredients.

Remove the hard core from the cabbage by cutting a "V" shape from the centre of the half cabbage (see image 1). Shred the cabbage by slicing the cabbage very finely (see image 2).

Prepare the spring onions by removing the roots and dark green part of the onion. Chop the white and pale green part of the onion (see image 3). Place the shredded cabbage and sliced onions in a colander or strainer and rinse with water (see image 4). Drain well.

Toast the slivered almonds over medium heat in a frypan (see image 5). Stir as they start to become golden brown and remove from heat immediately once toasted.

In a large salad bowl, combine the shredded cabbage, chopped onions, toasted slivered almonds and Chang's Fried Noodles (see image 6).

In a small bowl, combine the dressing ingredients and whisk to combine. (This step is not needed if you are using the pre-prepared dressing option) (see image 7).

When ready to serve the salad, pour the dressing over the contents of the salad bowl and toss to combine. (see image 8).

TIP: Don't be tempted to add the dressing any earlier, the noodles will go soggy! You can also keep the noodles fresh in the bag until you're ready to serve and add them to the other salad ingredients just before adding the dressing.

Serving

This is definitely a dish to serve immediately. You could prepare both the salad and the dressing a little earlier, but wait until serving time to open the noodles and add to the salad before adding the dressing.

Store the salad ingredients separately from the dressing in the fridge, and combine when ready.

More simple salads

Looking for other recipes like this? Try these:

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