1/2 large Chinese cabbage/Wombok
6 spring onions, sliced on the diagonal
100g slivered almonds
1 packet Chang’s Fried Noodles
1/4 cup white vinegar
1/4 cup caster sugar
1 tbsp soy sauce
2 tsp sesame oil
1/2 cup light olive oil
1. In a small saucepan, combine the white vinegar, caster sugar, soy sauce, sesame oil and olive oil. Stir over a low heat until the sugar has completely dissolved. Cool completely. (This can be made ahead and stored in the fridge.)
2. Slice the Chinese Cabbage (Wombok) into slices (around 1/2-1cm thick). Slice from the top of the cabbage (where the leaves are softer) down to within 5cm of the base of the cabbage. This part of the cabbage is thicker, so slice thinner if possible.
3. Lightly toast the slivered almonds in a dry frying pan over medium heat. Keep an eye on these as they can burn quickly!
4. Combine the cabbage, spring onions, and almonds. Drizzle over dressing and toss to coat. Scatter over the Chang’s Fried Noodles and serve immediately.
TO MAKE AHEAD: This salad isn’t one that you can make up in advance. The cabbage and noodles absorb the dressing and can become soggy quickly. If you want to make ahead, simply chop the cabbage and spring onion and store in an airtight container, and make the dressing. Just before serving add the noodles and almonds, and then dress.