Crispy slaw

Crispy slaw

By
From
Pimp my noodles
Serves
2 as a main or 4 as a side
Photographer
Jacqui Melville

Zingy, crispy, crunchy – a great crowd-pleasing salad.

Ingredients

Quantity Ingredient
100g crunchy noodles such as supernoodles, cooked according to the packet instructions
1/2 chinese cabbage or white cabbage, thinly sliced
4 spring onions, thinly sliced
1 medium carrot, peeled, grated
100g beansprouts, trimmed
100g mangetout, thinly sliced
2 tablespoons chilli jam or sweet chilli sauce
2 tablespoons vegetable oil
2 limes, juiced
1 tablespoon soy sauce
1 teaspoon sesame oil, optional
1/2 small bunch fresh coriander leaves, chopped
salt
freshly ground black pepper
drizzle of maggi seasoning, optional, to serve

Method

  1. To crisp the noodles, place them in the oven on a lined baking tray for 20 minutes at 180°C until dried and crunchy. Set aside.
  2. Place the cabbage, spring onions, carrot, beansprouts and mangetout in a large bowl.
  3. Combine the chilli jam or sauce, oil, lime juice, soy sauce and sesame oil, if using, together in a bowl and add the chopped coriander. Pour over the cabbage mixture. Season with salt and pepper. Toss to combine. Sprinkle with the noodles. Serve with a drizzle of Maggi seasoning, if using.
Tags:
Asian
student
noodles
bowl food
easy
quick
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