An ode to Chang's crispy noodle salad from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 215) by Hetty Lui McKinnon

  • toasted sesame oil
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  • apple cider vinegar
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  • EYB Comments

    Can substitute extra-firm tofu for five spice marinated tofu, green cabbage for Savoy cabbage, soy sauce for tamari, and instant ramen noodles or gluten-free fried noodles for crispy Chinese noodles.

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Notes about this recipe

  • Eat Your Books

    Can substitute extra-firm tofu for five spice marinated tofu, green cabbage for Savoy cabbage, soy sauce for tamari, and instant ramen noodles or gluten-free fried noodles for crispy Chinese noodles.

  • Ganga108 on September 02, 2021

    Chang's Crispy Noodle Salad was the darling of Australia in the 1990's - everyone made it, and it was a great, easy salad to take to BBQ's, Picnics etc. Hetty had reintroduced it, and added tofu - an excellent addition. I love the addition of fine diced cucumber and bean sprouts. Shredded carrot and fine diced capsicum can also be added. The dressing is excellent.

  • saladperson on February 11, 2021

    Made this for four people, it got hoovered up and there were no leftovers. I only used 1 tablespoon of sugar in the dressing, and have continued to do this on repeat makings.

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