Recipes
Chinese Cabbage & Noodle Salad
Chinese cabbage, also known as "Napa Cabbage" is an excellent source of calcium, vitamins C and K, and antioxidants! Cooked or eaten raw, this vegetable is a staple ingredient across Asia, Europe and North America.
Ingredient List
(Makes 8 servings)
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1 medium/large head of Chinese cabbage
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2-3 green onions (more if desired)
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4 packs of dried Mr.Noodles (just the noodles)
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1/3 cup sliced almonds
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1/3 cup sesame seeds
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1/3 cup pumpkin seeds
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1 Tbsp butter
Dressing:
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1 cup oil (not olive oil, instead use something like canola, vegetable or avocado oil)
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1/3 cup soya sauce
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1/2 cup white vinegar
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3/4 cups sugar
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dash of hot sauce
Directions
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Clean and dry cabbage, then chop thinly (but not too thin). Add to a large bowl.
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In a large frying pan, on medium heat, melt the butter, then add the sesame seeds, pumpkin seeds and sliced almonds. Toast until they are lightly brown (approx. 6-8 mins). Remove from heat and set aside to cool.
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Slice the green onions and add to the bowl with the cabbage.
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Crush all 4 packs of dried Mr.Noodles into small pieces then add to the bowl.
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Make the dressing. Add the oil, soya sauce, vinegar and sugar to a medium bowl and whisk until combined. Taste test and adjust oil / vinegar ratio as needed. Add in the dash of hot sauce and mix.
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Once the seeds and almonds have cooled, add them to the bowl of cabbage, green onion and Mr.Noodles.
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20 mins before serving, pour the dressing over the salad and mix well to coat. Let stand for 20 mins. This salad also stores well in the fridge up to two days if you need to make ahead or have leftovers (but you likely will not!!)
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Serve and enjoy!
