Chang's Crispy Noodle Salad

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!