A crisp and refreshing salad perfect for serving cold at lunch or warm alongside roasted meats, this noodle and cabbage salad is made with storecupboard ingredients and takes just 15 minutes to throw together.
- 180g dried egg noodles
- 1 cabbage
- Bunch spring onions
- 80g each slivered almonds and sesame seeds
- 60ml each sesame oil and groundnut oil
- 80ml rice vinegar
- 100g caster sugar
- 1/2 tsp. black pepper
- 2 tbsp. soy sauce
Heat a frying pan over a medium heat and toast the slivered almonds and sesame seeds, being careful not to let them burn. Set to one side.
Finely shred the cabbage, discarding the core. Thinly slice the spring onions on the diagonal. Cook the cabbage with a splash of water in a frying pan until tender. Cook the egg noodles according to packet instructions.
Make the dressing. Whisk together the sesame oil, groundnut oil, vinegar, sugar, black pepper and soy sauce until the sugar dissolves.
Toss the cabbage, cooked noodles and spring onions together. Add the dressing and toss to coat and then sprinkle with the almonds and sesame seeds before serving.