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Asian-style slaw with soy and chilli dressing

  • 0:15 Prep
  • 0:05 Cook
  • 6 Servings

Ingredients

  • 1 bunch baby pak choy, leaves, separated, washed, finely shredded
  • 2 carrots, peeled, cut into matchsticks
  • 4 green shallots, ends trimmed, thinly sliced
  • 130g (2 cups) bean sprouts, trimmed
  • 1 x 100g pkt Chang's fried noodles

Soy & chilli dressing

  • 60ml (1/4 cup) rice wine vinegar
  • 55g (1/4 cup) caster sugar
  • 1 small fresh red chilli, deseeded, finely chopped
  • 1 tablespoon soy sauce

Method

  • 1
    To make the soy & chilli dressing, combine the vinegar and sugar in a small saucepan over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the dressing thickens slightly. Add the chilli and stir until well combined. Transfer to a heatproof bowl and set aside for 15 minutes to cool. Stir in the soy sauce.
  • 2
    Meanwhile, combine the pak choy, carrot, shallot and bean sprouts in a large bowl.
  • 3
    Add the noodles to the pak choy mixture and pour over the dressing. Toss until well combined. Serve immediately.

Source: taste.com.au

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