Chinese Chicken Salad Inspired by Joan’s on Third

Ingredients

• 0.5 wombok (Finely shredded; approximately half a wombok (Chinese cabbage).)
• 1 bunch chives (Finely chopped.)
• 220 g slivered almonds (Toasted.)
• 2 packets crunchy ready-to-eat noodles (100 g per packet; use Mr Chang’s Crunchy Noodles or another brand.)
• 2 packets fried noodles (100 g per packet; use Mr Chang’s Original Fried, another fried noodle, or fried wonton.)
• 6 pieces chicken schnitzel (Large pieces. The author describes this as approximately 3 large chicken breasts cut horizontally and bashed flat; prepare normally or buy ready-made.)
• 0.5 cup white vinegar (For the dressing.)
• 1 cup olive oil (For the dressing.)
• 2 tbsp soy sauce (For the dressing.)
• 4 tbsp sesame oil (For the dressing.)
• 0.5 cup caster sugar (For the dressing.)

Steps

1. 1

   Preheat the oven to 200°C. Line a baking tray with baking paper.

2. 2

   Scatter the slivered almonds over the lined tray. Roast for about 5 minutes, or until golden brown, watching them closely and using a timer because they burn very easily. Set aside to cool slightly.

3. 3

   Finely shred the wombok as thinly as possible and place it in a large serving bowl.

4. 4

   Finely chop the chives and add them to the wombok.

5. 5

   Add two-thirds of the toasted almonds, one packet of crunchy noodles, and one packet of fried noodles. Toss gently to combine.

6. 6

   Combine the white vinegar, olive oil, soy sauce, sesame oil, and caster sugar in a jar and shake well, or place them in a jug and whisk. Set the dressing aside.

7. 7

   Slice the chicken schnitzel into finger-sized strips and set aside.

8. 8

   Pour about one-third of the dressing over the salad and mix well.

9. 9

   Just before serving, arrange the sliced schnitzel over the top of the salad.

10. 10

    Scatter the remaining toasted almonds and the remaining two packets of noodles over the salad. Drizzle a little more dressing over the top and serve the rest of the dressing alongside.

Notes

The dressing separates during storage, so stir or shake it well immediately before each use. The noodles become soggy if dressed for too long. If the salad will not be eaten in one sitting, reserve the dressing and dress only the portions being served; add the remaining noodles at the last minute. A commenter suggested adding very finely sliced red capsicum for color. Another commenter noted that grilled chicken and iceberg lettuce can be used as variations.

Nutrition per serving

• main
• salad
• chicken
• family-style
• Asian-inspired
• no-cook assembly
• quick
• crunchy