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Crunchy Asian noodle salad

  • 0:10 Prep
  • 0:15 Cook


  • 4 rashers bacon, finely diced
  • 2 cups bok choy or pak choy, sliced
  • 1/2 cup spring onion, sliced
  • 1/4 cup pine nuts
  • 1/4 cup slivered almonds
  • 1/4 cup sunflower kernels
  • 2 pkts Changs fried noodles
  • 1 tablespoon light soy sauce
  • 1/4 cup vegetable oil
  • 3 teaspoons sugar


  • 1
    Place large non-stick frypan over medium-high heat. Once hot, add diced bacon and cook for about 5 minutes or until cooked through. Remove from heat and set aside on paper towel.
  • 2
    Place small frypan over low heat. Once warm, add pine nuts and slivered almonds, shake pan frequently ensuring nuts are evenly toasted. Toast for about 3 – 5 minutes until nuts are light golden brown. Remove from heat and set aside.
  • 3
    For the dressing: combine vegetable oil, soy sauce and sugar in a clean jar, when ready to serve salad place lid on jar and shake to combine. Alternatively whisk ingredients in a medium sized bowl.
  • 4
    Combine bok choy, spring onions, pine nuts, almonds and sunflower kernels in a large serving bowl. Just before serving add fried noodles, bacon and salad dressing. Toss ingredients well and serve.

Source: taste.com.au


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