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Crispy noodle slaw with soy, honey & ginger dressing

A delicious crispy noodle slaw recipe with a soy, honey & ginger dressing.

Prep Time
20 mins
Cook Time
20 mins
Servings: 4 -6
Course: Salad
Cuisine: International

Ingredients

Salad:
  • 1 – 2 packets of 2-minute noodles
  • 5 cups finely shredded cabbage
  • ½ cup finely sliced sugar snap peas optional
  • 1/3 cup of flaked almonds toasted
  • 1/3 cup sunflower seeds toasted
  • +-2Tbsp toasted sesame seeds
  • 6 spring onions finely sliced white and pale green parts
Dressing:
  • 2 Tbsp + 2 tsp soy sauce
  • ¼ cup red wine vinegar
  • 1/3 cup sunflower oil
  • 1 tsp sesame oil optional
  • ¼ cup runny honey
  • 1 x garlic clove minced
  • 1 heaped tsp grated ginger
  • 1 – 2 tsp wasabi paste or one red chilli finely sliced, or a ½ tsp dried chilli flakes (optional to add heat)
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Instructions

    Cup of Yum
  1. Cut up all the vegetables and mix together in a large bowl.
  2. Heat the grill element of your oven and break up the noodles onto a baking sheet and toast for about 10 – 15 cm under the grill until golden brown. Keep a close eye as they burn quickly and shake the pan a few times during the grilling process. Set aside.
  3. Dry pan fry the seeds until they start to pop and turn golden brown. Remove from the pan to prevent carry-over cooking and set aside. 
  4. Put all the dressing ingredients into an empty jar and shake around.
  5. Toss the dressing, seeds, noodles, and nuts together and serve immediately.