A fresh twist on the classic Changs-style wombok salad. With crisp noodles, crunchy cabbage and golden eggs, this easy dish is perfect for BBQs, picnics or quick weeknight dinners.
Ingredients
¼ cup olive oil
2 tsp sesame oil
¼ cup white vinegar
1 tbsp light soy sauce
1½ tbsp caster sugar
100g packet Chang's Original Fried Noodles (reserve ¼ cup for garnish)
½ (600g) Wombok cabbage, trimmed
½ cup toasted flaked almonds
6 spring onions, thinly sliced, extra to serve
4 semi-firm boiled eggs, quartered (see tips)
Method
To make dressing; combine all ingredients in a jug until sugar dissolves.
Thinly slice or shred the cabbage and place in a large bowl. Add almonds, spring onions and fried noodles. Toss until combined.
Just before serving pour 3/4 of the dressing over salad and toss until salad is fully coated.
Arrange eggs amongst salad. Sprinkle with extra spring onions and remaining noodles. Serve drizzled with remaining dressing.
Tips & Hints
To make a delicious meal add 300g shredded BBQ chicken or BBQ pork.
Use a mandolin to slice cabbage evenly
You can use toasted pinenuts instead of almonds if preferred
To make semi-firm boiled eggs: Take a saucepan and half fill it with cold water from the tap. Gently lower the eggs into the saucepan. Place the pan over a medium heat. When the water reaches a simmer, start the timer so you can precisely time the cooking process. If you gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks. Simmer the eggs for 5 minutes for semi-firm yolks and hard whites. Use a large spoon to remove the eggs from the water. Cool the eggs by running them under cold tap water for 30-60 seconds or placing them in a bowl of iced water.
