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Mango and lychee crunchy noodle salad
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
2018-style crunchy noodle salad upgraded with mango and lychee, a must-have for summer BBQs!
Ingredients:
  • 1/4 small wombok (Chinese cabbage), shredded
  • 1/4 small red cabbage, shredded
  • 3 green onions, trimmed, cut into 1cm-thick slices
  • 1 large mango, thinly sliced
  • 12 lychees, peeled, halved, seeded
  • 1/2 x 100g packet crunchy noodles
  • 1.50 gm sesame seeds, toasted
  • 57.50 gm vegetable oil
  • 1 tsp sesame oil
  • 30.00 ml Rice Wine Vinegar
  • 30.00 gm caster sugar
  • 10.60 gm soy sauce
Instructions:
  • Combine cabbages, onion, mango, and lychee in a large bowl, tossing well.
  • Prepare the Sesame Soy Dressing by combining oils, vinegar, sugar, and soy sauce in a bowl. Whisk until well combined. Drizzle the dressing over the salad and toss to coat evenly.
  • Right before serving, mix in the noodles, ensuring they are well coated. Sprinkle with sesame seeds and serve immediately.

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