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.


  • 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

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