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Home Holiday Salad Marathon

Australia’s favourite salad? Chang’s Crispy Noodle Salad!

By:Nagi
Published:20 Nov '20Updated:9 Aug '21
83 Comments
Recipe v Dozer v

An Asian slaw of sorts made with Wombok Chinese cabbage (Napa cabbage), toasted almonds and lots of crispy noodles, this Chang’s Crispy Noodle Salad is a back-of-packet Aussie staple. Always a winner at backyard BBQs!

Scattering crispy noodles over crispy noodle salad

Welcome to Day 5 of the inaugural Holiday Salad Marathon, a series where I’m doing the polar opposite of the usual baking countdowns and bringing you a new salad recipe every single day through to Christmas Eve! 

Today I’m sharing a great Aussie classic:

Chang’s Crispy Noodle Salad

Picking up Chang's Crispy Noodle Salad

This is a salad from that comes to you from the back of the Chang’s Crispy Noodle packet. It’s an Aussie summer BBQ favourite that hits the spot with everybody.

It’s all about the crispy noodles and the sesame dressing. The cabbage is just a vehicle to deliver those into our mouth!!

Chang's Crispy Noodles for noodle salad

What you need for Chang’s Crispy Noodle Salad

Here’s what goes into the salad:

Ingredients in Chang's Crispy Noodle Salad

The Crispy Noodles

Any crispy fried noodles is fine, preferably thin like pictured though wider ones are great too. Though for the great Aussie classic version, nothing but Chang’s will do! In Australia, you’ll find it in the Asian or noodle section of supermarkets (costs about $1).

There’s other brands that make virtually the same noodles that you can find at Asian stores and copy-cats at Aldi. Here’s one I found in the US – La Choy Crispy Chow Mein noodles – Walmart & Amazon.

Excellent substitute – BAKED ramen or instant noodles!

If you can’t find it, use two packets of ramen or instant noodles (like Maggi!). Discard seasoning packet, break it up into pieces, spread on tray, spray with oil and bake at 180°C/350°F for 10 minutes, tossing halfway. Works a treat (I also do this for Crispy Chow Mein Noodles).

Chinese Cabbage (aka Wombok / Napa Cabbage)

Also known as Wombok and Napa Cabbage, Chinese Cabbage is best for this salad because it’s softer than traditional cabbage like you use for Coleslaw which needs to be left to wilt so you don’t have pokey bits of cabbage flicking all around your mouth when you eat it.

The texture of Chinese cabbage is somewhere between traditional stiffer green cabbage, and soft leafy greens.

You will need half a giant one or a full one because because we (well, I) only use the top half with the leafy bits. The bottom 1/3 or so is a bit too crunchy so the texture doesn’t meld as well with the rest of the salad, so I leave it (toss into stir fries and noodles).

By the way, this is how I cut the cabbage: two slits then finely shred. Fast and neat!

Cutting cabbage for Chang's Crispy Noodle Salad

The Dressing

As for the dressing, all you need is white vinegar, sugar, soy sauce, sesame oil and olive oil. Asian influence yes, but the soy sauce is more about the salt than giving this an Asian flavour.

Pouring dressing over Chang's Crispy Noodle Salad

Note: I can’t help but tamper with virtually every recipe and in this case, I made the following changes (none of which will surprise regular readers):

  • Reduced olive oil from 1/2 cup to 5 tablespoons

  • Reduced sugar from 1/4 cup to 2 tablespoons

It’s still balanced enough with less oil and sugar, and nobody has ever complained!

Tossing Chang's Crispy Noodle Salad

How to make this Crispy Noodle Salad

It’s as simple as:

  • Shake the dressing in a jar (really, shaking in a jar is so much more effective than stirring…); and

  • Toss it all together!

There’s just one rule….

There’s just one rule – don’t add the crunchy noodles until just before serving. Nobody wants a SOGGY Noodle Salad!

Serve with everything – Asian and non Asian. It might have Asian roots, but this is a salad we Aussies will serve on the side of everything, from Beef Kebabs on the BBQ to Steak with Chimichurri Sauce, to a simple grilled marinated chicken.

And yes, sometimes we even serve it alongside our favourite Asian foods too….!!! 😇 – Nagi x

PS No video today, for such a simple recipe. But if there’s a step in particular you’d like to see me demonstrate, just ask nicely and I’ll show you! 😉

What is the Holiday Salad Marathon?

This is my inaugural Christmas recipe countdown where I am sharing 30 salad recipes in a row until Christmas Eve – something completely different to people’s usual baking countdowns!

These salads are in addition to my regular 3 new recipes a week. Because aren’t you bored of the usual tomato-cucumber-lettuce garden salad routine??

Click here to see all the Holiday Salad Marathon recipes to date, or sign up for instant updates and you’ll receive a free email alert whenever I publish a new salad! 🙂

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Chang's Crispy Noodle Salad

Chang’s Crispy Noodle Salad

Author: Nagi
Prep: 10 minutes mins
Side Salad
Asian-esque, Western
5 from 17 votes
Servings5 – 8 people
Tap or hover to scale
Print
This back-of-packet salad from the packet of Chang's Crispy Noodles is an Aussie staple! I've tweaked the dressing slightly to make it less oily and reduce the sugar, and it's still just as good in my opinion.
Serve with everything – it might have Asian roots, but it appears at every backyard BBQ alongside snags, steaks and kebabs!

Ingredients

  • 1 Chinese cabbage (wombok), or 1/2 a giant one (Note 1)
  • 100g/ 3.5oz Chang's crispy noodles (store bought, the fine ones not chunky ones, Note 2)
  • 5 green onions , finely sliced on the diagonal
  • 100g/ 3.5oz slivered almonds

Dressing:

  • 4 tbsp white vinegar (just ordinary vinegar, nothing fancy!)
  • 2 tbsp white sugar (or brown)
  • 2 tbsp soy sauce , all purpose or light, NOT dark soy sauce
  • 2 tsp sesame oil , toasted (brown, not yellow untoasted)
  • 5 tbsp olive oil

Instructions

  • Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat until lightly browned (no oil). Remove immediately and let cool.
  • Dressing: Shake Dressing ingredients in a jar until sugar is dissolved. (This keeps for 3 weeks!)
  • Shred cabbage: Cut cabbage (see photos in post, helpful): cut 1 slit down the middle lengthwise (or 2, if it's giant like the one I used). Then finely slice so it's shredded. Just use the top 1/2 – 2/3, mostly leafy part. Reserve the thick crunchy white part for another use (excellent in stir fries!).
  • Toss everything except crispy noodles: Place cabbage in a big bowl with toasted almonds and green onions. Pour over Dressing, toss well.
  • Add crispy noodles! Toss through noodles just before serving so they stay crisp!

Recipe Notes:

1. Cabbage – you will need 8 heaped cups – lots!
Chinese cabbage, also known as wombok, is the best for this particular salad. The leaves are not as stiff as normal cabbage, so it flops nicely once dressed without leaving it to wilt (which makes the leaves a bit soggy).
2. Crispy Noodles – the great Aussie classic is made with Chang’s Crispy Noodles which are found at Coles & Woolies in Australia (Asian aisle, ~$1 a packet). 
There’s other brands that make virtually the same noodles that you can find at Asian stores and copy-cats at Aldi. Here’s one I found in the US – La Choy Crispy Chow Mein noodles – Walmart & Amazon.
Excellent substitute – BAKED ramen or instant noodles! Use two packets of ramen or instant noodles (like Maggi!). Discard seasoning packet, break it up into pieces, spread on tray, spray with oil and bake at 180°C/350°F for 10 minutes, tossing halfway. Works a treat (I also do this for Crispy Chow Mein Noodles).
3. Storage – Unlike other cabbage salads like Coleslaw, this is best made fresh. To make ahead, just prepare all the ingredients and toss before serving. This is a staple lunch for me with some shredded chicken!
Keywords: Cabbage Salad, chinese cabbage salad, crispy noodle salad, wombok
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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83 Comments

  1. Linda D'Angelo says

    April 30, 2023 at 7:12 pm

    This is sooo good! We served it with steak on top was such a good meal.

    Reply
  2. Sam says

    March 5, 2023 at 8:48 pm

    5 stars
    This was amazing – you are right, did not miss the change the dressing ingredients distribution – completely reminiscent of BBQs gone past where it was the best side! Thank you!!!

    Reply
  3. Barb says

    December 17, 2022 at 2:28 pm

    5 stars
    Yum. Simply perfect.

    Reply
  4. Melissa says

    June 13, 2022 at 11:30 am

    5 stars
    Nagi,
    You comment the dressing will keep for 3 weeks. Does the dressing need to be refrigerated?
    I love your recipes. The best!!!

    Reply
  5. Angela says

    June 12, 2022 at 12:15 pm

    This looks good.

    Reply
  6. XPL says

    May 29, 2022 at 3:05 am

    5 stars
    This is delicious! And so simple to make. I have made it several times and it is always a hit. I roast packet noodles and crush them. Once I used chopped up cashew nuts as I didn’t have almonds and it was still great.
    I make the dressing with 2tbsp white vinegar and 2tbsp mirin and leave out the extra sugar.
    Thank you!

    Reply
    • Nagi says

      May 30, 2022 at 2:26 pm

      I am happy that you enjoyed it XPL!! N x

      Reply
  7. Paula says

    April 24, 2022 at 3:07 am

    Hi Nagi
    Am excited to try this as to be honest I haven’t met a recipe of yours that I’ve not loved!! You are my go to chef for any recipe I want to try.

    I am afraid I am not a fan of sesame seed oil – is there a sub I could use pls?

    Reply
    • Nagi says

      April 24, 2022 at 2:25 pm

      You can leave it out Paula, or sub with a bit of neutral oil but it won’t have the same flavour in the dressing – the sesame is a big part of the flavour in this one! N x

      Reply
  8. Gillian van Goor says

    February 8, 2022 at 1:20 pm

    5 stars
    Been using this recipe for years. Going back, the pkt said to heat the dressing mix then cool. Don’t we need to do this anymore? scared not to do it. First thing my son wanted been a return soldier 🙂

    Reply
    • Nagi says

      February 8, 2022 at 1:54 pm

      You don’t need to heat the dressing in this Gillian! N x

      Reply
  9. Christina Mayo says

    January 31, 2022 at 7:08 am

    5 stars
    Loved this! With the addition of some chicken, I would say this is very much like the Applebee’s Oriental Chicken Salad. I think I’d also try adding some mandarin oranges to this next time. But wonderful as is too!

    Reply
    • Nagi says

      February 1, 2022 at 10:32 am

      I haven’t had that salad Christina but it sounds good! N x

      Reply
  10. Carol says

    January 19, 2022 at 1:07 pm

    A longtime favourite this crispy noodle salad, but I also love it as leftovers the next day when the almonds and noodles have gone super soggy!

    Reply
  11. Karen says

    December 28, 2021 at 6:39 pm

    5 stars
    Hi Nagi,
    Once again, I find myself loving yet another recipe of yours. I’ve been making this salad for 3 yrs and its one of my favs.
    Today, I’m keeping the ingredients separate so we can make it fresh..I’ve just prepped the onion and cabbage in a large bowl, then the rest we add when we want some.
    Not sure if I’ve commented before, but the first time i made this, my sisters boyfriend is a veteran, quite fussy when it comes to food. Anyhow, he didn’t want to try it, but he came back for seconds AND thirds!!!!

    Thank you for all your recipes!!!

    Reply
    • Karen says

      December 28, 2021 at 6:40 pm

      I forgot to mention, today I’m going to try something different..add a little nutritional yeast flakes before serving <3

      Reply
  12. Jennie says

    November 13, 2021 at 1:15 am

    Hi, this looks great, but I’m seeking advice about the crispy noodles as I’m in the UK and we can’t get them. When you say baking the 2 minute noodles, do you mean cook/rehydrate and then bake? Or just put in the oven dried? thanks!

    Reply
    • Nagi says

      November 15, 2021 at 4:45 pm

      Hi Jennie – No don’t cook them first – you want crispy!!! Just spray the dried noodles and toast in the oven as per the recipe! Or try an Asian grocery store for the crispy ones! N x

      Reply
  13. Menaka De Silva says

    November 6, 2021 at 2:58 pm

    I wanted to share with you your recipes are just amazing. I have tried your Beef stroganoff, meat balls. I am for the first time making the noodle salad for when my friends visit me tomorrow. Thank you so very much. Always look for your recipes.

    Reply
  14. Colleen Wittmer says

    November 3, 2021 at 9:15 am

    A friend made this with bok choy for a bbq yesterday.
    Delicious. Now to fiddle with substitutes to lower carbs and sugar 😘

    Reply
    • Menaka De Silva says

      November 6, 2021 at 3:00 pm

      Hi Colleen
      Did you friend make the salad with uncooked bok choy?

      Thank you
      Menaka

      Reply
  15. Pam says

    September 20, 2021 at 1:22 pm

    5 stars
    Hi Nagi
    We love this recipe and always made it like this.
    BUT I went to a friends for lunch and she made it with baby bok chow, and I loved it !
    I am making Asian Chilli Chicken tonight with this salad and Cilantro Coconut Rice.

    Reply
  16. Gai Powell says

    June 25, 2021 at 6:18 pm

    I love to fry up tofu that has been marinated in teryaki sauce and cut into smallish cubes to toss through. Also carrots and cucumber finely shredded. Y U M.

    Reply
  17. Juliet says

    June 16, 2021 at 6:58 pm

    5 stars
    BEAT SALAD EVER
    Have always this salad and kids actually love it!!

    Reply
  18. Sasha says

    April 20, 2021 at 8:58 pm

    5 stars
    Love this salad! Any advice on how best to substitute the sugar in dressing?

    Reply
  19. VAL says

    January 21, 2021 at 2:46 pm

    5 stars
    THE BEST SALAD I HAVE HAD ALMOST EVER!!! I’m quite ashamed at how much I ate at one meal!! Just know I ATE A WHOLE LOT!! Thanks it was delicious!

    Reply
  20. Bev Fenton says

    January 9, 2021 at 3:08 am

    Love your recipe site, but mostly LOVE DOZER!!!

    Reply
    • Nagi says

      January 10, 2021 at 8:26 pm

      And I LOVE HEARING THAT!! 😂

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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