Crispy Noodle Chicken Salad
Recipe by Justine Schofield
Serve 6-8 | 
Prep 30 min | 
15 minutes
Ingredients:
- 2 cups shredded bbq chicken
- 1 Chinese cabbage (wombok), about 6 heaped cups, shredded
- 100g crispy noodles, or any fried crispy noodles, plus extra to serve
- 5 spring onion stalks (white and green tops), finely sliced on the diagonal
- 2 carrots, julienned
- 1 cup bean sprouts
- ½ cup coriander leaves, plus extra to serve
- 1 tbsp pickled ginger, finely chopped
- 100g almonds, toasted and slivered, plus extra to serve
- 1 tbsp sesame seeds, toasted
Dressing
- 4 tbsp white vinegar
- 2 tbsp caster sugar
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 80ml olive oil
Method
- In a small bowl, mix all of the dressing ingredients together. Taste and adjust seasoning if needed. Set side.
- In a large mixing bowl, toss the cabbage, crispy noodles, spring onions, carrots, bean sprouts, coriander, almonds, ginger, sesame seeds and chicken together.
- Pour the dressing over the salad and toss until evenly coated. Place into a serving dish and garnish with extra crispy noodles, coriander and sesame seeds.
