Spice up this simple Asian salad with an infused dressing that combines chilli and soy.
Preparation Time
15 - 30 minutes
Cooking Time
5 minutes
Ingredients (serves 6)
- 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 tbs soy sauce
Method
- 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.
- Meanwhile, combine the pak choy, carrot, shallot and bean sprouts in a large bowl.
- Add the noodles to the pak choy mixture and pour over the dressing. Toss until well combined. Serve immediately.
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Nutritional information
This information is per serve.
For more amazing recipes!Protein Dietary Fibre 3.50g 3.50g Fat Total Energy 4.50g 615kJ Fat Saturated Sodium 1.00g - Carbohydrate Total Cholesterol 24.00g - Carbohydrate Sugars -
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