The first time mum made this salad, I couldn’t get over her brilliance. I thought my mother was the coolest person in the world for coming up with recipe. When she finally confessed that she got the recipe from her friend, my devotion shifted from mum to her friend. I begged for the recipe for weeks, and finally got it on a tiny piece of torn post it note.
When I started dating Mangy, I used to cook all the time. I figured once he got hooked to the food, he wouldn’t look at another girl (it worked eh?), it was while preparing the recipe at Mangy’s place that I noticed the recipe printed on the back of the noodle packaging! I felt like such an idiot, wheedling and begging for the recipe when it was there in front of me all the time!
Nevertheless, it still is an absolute hit. I have changed it slightly, but the idea is the same. Serve it on it’s own or with some steamed rice, you’ll be addicted, I promise you.
- 1/2 packet Changs’ Crunchy Noodles (leave out for low carb version)
- 1/4 cup chili vinegar
- 4 tablespoons soya sauce
- 3 tablespoons sugar or sweetener to taste
- 1 tablespoon sesame oil
- 1/4 cup extra virgin olive oil
- 2 shallots sliced finely
- 1/2 red chili sliced finely (I use the bottom half for less heat)
- 2 tablespoons fresh coriander
- 1/2 small Wombok (remove outer leaves, slice remaining leaves very finely)
In a small pot, heat vinegar, soya sauce, sesame oil and sugar until sugar dissolves. Mix with olive oil. Pour this over the Wombok. Add shallots, chili and coriander. Stir well. Just before serving, mix noodles in the salad. Enjoy!