A delicious crispy noodle slaw recipe with a soy, honey & ginger dressing.
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)
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)
Cut up all the vegetables and mix together in a large bowl.
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.
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.
Put all the dressing ingredients into an empty jar and shake around.
Toss the dressing, seeds, noodles and nuts together and serve immediately.
Keywords: slaw, recipe, crispy noodle, cabbage, salad, soy, ginger, honey