Name: Crunchy Asian noodle salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 4 rashers bacon, finely diced; 500.00 ml bok choy or pak choy, sliced; 125.00 ml spring onion, sliced; 62.50 ml pine nuts; 62.50 ml slivered almonds; 62.50 ml sunflower kernels; 2 pkts Changs fried noodles; 21.00 gm light soy sauce; 57.50 gm vegetable oil; 13.50 gm sugar

Crunchy Asian noodle salad

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Crunchy Asian salad with crispy bacon for added flavor.

Ingredients:

4 rashers bacon, finely diced
500.00 ml bok choy or pak choy, sliced
125.00 ml spring onion, sliced
62.50 ml pine nuts
62.50 ml slivered almonds
62.50 ml sunflower kernels
2 pkts Changs fried noodles
21.00 gm light soy sauce
57.50 gm vegetable oil
13.50 gm sugar

Instructions:

Preheat a large non-stick frypan over medium-high heat. Add diced bacon and cook for 5 minutes until crispy. Transfer to a paper towel-lined plate to drain.
Warm a small frypan over low heat. Add pine nuts and slivered almonds. Shake the pan frequently to ensure even toasting. Toast for 3-5 minutes until the nuts are light golden brown. Remove from heat and set aside.
Prepare the dressing by combining vegetable oil, soy sauce, and sugar in a jar. Shake well with the lid on before serving with the salad, or whisk together in a medium-sized bowl.
In a large serving bowl, mix together bok choy, spring onions, pine nuts, almonds, and sunflower kernels. Just before serving, add fried noodles, bacon, and salad dressing. Toss everything together and serve.

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