Crispy noodle kalette salad
Recipe by: Jordan Theodoros
Serves 8
- 150g fried noodles
- 200g Kalettes, sliced , reserving 50g kalettes leaves to garnish
- 4 spring onions, sliced
- ½ bunch Chinese celery, chopped
- 1 bunch coriander, roughly chopped
- 120g bean sprouts
- 1 chilli sliced
- 1 carrot , cut into julienne
- 30g toasted sesame seeds
- 40g chopped toasted peanuts
- Vegetable Oil to fry kalette leaves
Heat vegetable oil in a pan and add the kalette leaves. Fry until crispy and drain on absorbent paper.
Combine the noodles, kalettes, spring onion, celery, coriander, beansprouts, chilli and carrot in a large bowl. Spoon over the dressingand toss to coat. Pile onto a large platter and sprinkle over chopped peanuts, sesame seeds and garnish with crispy kalette leaves.
Dressing
- 50ml soy sauce
- 25ml sesame oil
- 60ml rice vinegar
- 40g caster sugar
- 10g ginger minced
- 1 clove garlic minced
Combine ingredients in a small bowl and set aside