The Ultimate Chang’s Crispy Noodle Salad (An Aussie Icon!)

Imagine the most addictively crunchy, wildly delicious salad you’ve ever had—the kind of salad that people crowd around at a barbecue, the one that disappears in minutes. That, my friends, is the legendary, nostalgic magic of this Crispy Noodle Salad. It’s an iconic Australian staple, born from the back of a noodle packet, and it is, without a doubt, the most requested salad in my entire repertoire.

Here’s the thing about this salad: it’s a masterpiece of simplicity and texture. It’s a glorious mess of finely shredded Chinese cabbage, toasted almonds, and fresh green onions, all tossed in a ridiculously simple yet perfectly balanced sweet and tangy dressing. But the real star, the element that makes it unforgettable, is the shower of crunchy fried noodles tossed in at the very last second, ensuring every bite is an explosion of crunch.

I promise you, there is no sound more satisfying than the collective crunch when everyone digs into this salad. I’ve made a few tiny tweaks to the classic dressing—a little less oil, a little less sugar—but it retains all of its iconic, crave-worthy flavor. It’s the salad that bridges the gap, feeling just as at home next to grilled steaks as it does with Asian-inspired dishes.

Get ready to master this Aussie legend and create the one salad that will have absolutely everyone asking for the recipe.

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Why This Crispy Noodle Salad is a Legend!

You are going to be completely hooked on this salad’s unique texture and incredible flavor. It’s a classic for so many reasons. Here’s why you’ll love it:

• The Ultimate CRUNCH: The combination of the crispy fried noodles and the toasted almonds makes this one of the most texturally satisfying salads you will ever eat.
• Addictively Delicious Dressing: The simple, 5-ingredient vinaigrette is the perfect balance of sweet, salty, and tangy. It’s so easy to make and tastes incredible.
• The Star of Every Barbecue: This is a certified Aussie icon for a reason. Bring this to any potluck or BBQ, and it is guaranteed to be the first bowl emptied.
• Incredibly Quick and Easy: With minimal chopping and a quick shake of a jar, this salad comes together in just 10 minutes.
• Surprisingly Versatile: While it has Asian-inspired roots, its flavor profile is so universally beloved that it pairs perfectly with almost any main course.

Recipe Snapshot

Your Shopping List for This Crunchy Salad

This recipe uses a handful of simple ingredients to create its iconic flavor and texture. Here’s what you’ll need:

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→ For the Salad

• 1 Chinese cabbage (wombok) → You’ll need about 8 heaped cups of the shredded leafy parts. Its tender leaves are perfect for this salad.
• 100g (3.5oz) Chang’s crispy noodles → The star of the show! Look for the very fine, straw-like noodles.
• 5 green onions → Finely sliced on the diagonal for a mild, fresh bite.
• 100g (3.5oz) slivered almonds → Toasted, to bring out their deep, nutty flavor.

→ For the Sweet & Tangy Dressing

• 4 tbsp white vinegar → Just standard, plain white vinegar. Nothing fancy needed!
• 2 tbsp white sugar → To provide that signature sweetness.
• 2 tbsp soy sauce → All-purpose or light soy sauce works best.
• 2 tsp toasted sesame oil → Make sure you use the toasted (brown) kind for its nutty, aromatic flavor.
• 5 tbsp olive oil → The smooth, rich base of our dressing.

Let’s Get Tossing! Your 10-Minute Guide

This salad comes together in a flash. The most important rule? Add the noodles at the very end!

Part 1: The Dressing & Prep

1. Toast the Almonds: Place the slivered almonds in a small, dry skillet over medium heat. Toast them, tossing frequently, until they are fragrant and lightly golden brown. Watch them like a hawk, as they can burn quickly! Immediately remove them from the pan to a plate to cool.
2. Shake the Dressing: In a jar with a tight-fitting lid, combine the white vinegar, sugar, soy sauce, sesame oil, and olive oil. Shake vigorously until the sugar is completely dissolved and the dressing is emulsified.
3. Shred the Cabbage: Finely slice the leafy parts of the Chinese cabbage into thin shreds. You want about 8 heaped cups. (Save the crunchy white base for a stir-fry!).

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Part 2: Assemble and Serve

4. Combine the Base: In a very large salad bowl, combine the shredded cabbage, the cooled toasted almonds, and the sliced green onions.
5. Dress the Salad: Pour the dressing over the cabbage mixture and toss well to coat everything. At this stage, you can let it sit for a few minutes.
6. The Final CRUNCH!: Just before you walk it to the table, add the crispy noodles to the bowl. Give it one final, quick toss to distribute them. Serve immediately while the noodles are at their crunchiest!

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WiseRecipes’ Top Tips for the Perfect Crispy Salad

These are the non-negotiable rules for achieving that legendary crunch and flavor.

1. Noodles Go In LAST. I cannot stress this enough. If you add the crispy noodles and let the salad sit, they will absorb the dressing and become soggy. For maximum crunch factor, toss them in the second before you serve.
2. Use Chinese Cabbage (Wombok). The tender, crinkly leaves of Chinese cabbage are ideal for this salad. They have a softer texture than regular green cabbage, which allows them to wilt just slightly in the dressing without becoming watery.
3. Don’t Skip Toasting the Almonds. It’s a small step that makes a huge difference. Toasting deepens the nutty flavor of the almonds and makes them even crunchier, adding a vital layer of flavor and texture to the salad.
4. Shred Your Cabbage Finely. Thinly slicing the cabbage into fine shreds creates more surface area, allowing the delicious dressing to coat every single piece. It also makes for a more pleasant, less “chunky” texture.
5. Make the Dressing Ahead. The dressing can be made and stored in the fridge for up to 3 weeks! It’s a fantastic staple to have on hand. Just give it a good shake before using.

Keep It Fresh! Make-Ahead & Storing

This salad is at its absolute best when freshly made, but you can easily prep the components.

• Make-Ahead Instructions: This is the best way to prep for a party. You can shred the cabbage and slice the green onions and store them in a sealed bag in the fridge. Toast the almonds and keep them in an airtight container at room temperature. Make the dressing and keep it in a jar in the fridge. When you’re ready to serve, just combine everything in a bowl, add the noodles, and toss!
• Storage: Unfortunately, leftovers of the dressed salad don’t keep well as the noodles become soft. It’s best enjoyed fresh.

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Chang’s Crispy Noodle Salad (Aussie BBQ Staple)

This back-of-packet salad from Chang’s Crispy Noodles is an Aussie staple! A crunchy, addictive mix of Chinese cabbage, toasted almonds, and crispy noodles in a perfect sweet and tangy dressing. A must-have for any barbecue!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 8

Course: Salad, Side Dish

Cuisine: Asian-esque, Australian, Western

Calories: 395

Ingredients Equipment Method Notes

Ingredients

  

For the Dressing:

• 4 tbsp. white vinegar
• 2 tbsp. white sugar
• 2 tbsp. soy sauce, all purpose or light
• 2 tsp. sesame oil, toasted
• 5 tbsp. olive oil

For the Salad:

• 1 Chinese cabbage (wombok), finely sliced about 8 heaped cups
• 100 g Chang’s crispy noodles 3.5oz, the fine kind
• 5 green onions, finely sliced
• 100 g slivered almonds, toasted 3.5oz

Equipment

• Large Bowl
• Small Skillet
• Jar with lid
• Knife
• Cutting Board

Method

 

1. Lightly toast the slivered almonds in a small dry skillet over medium heat until fragrant and lightly browned. Remove immediately and let cool.
2. Shake all Dressing ingredients in a jar until the sugar is completely dissolved.
3. Finely slice the leafy parts of the Chinese cabbage. You will need about 8 heaped cups.
4. In a large bowl, combine the shredded cabbage, toasted almonds, and green onions.
5. Pour over the dressing and toss well to coat everything.
6. Just before serving, toss through the crispy noodles. Serve immediately.

Notes

Noodle Substitute: An excellent substitute for store-bought crispy noodles is baked ramen. Break up two packets of instant ramen (discard seasoning), spray with oil, and bake at 350°F/180°C for 10 minutes until golden.

Storage: This salad is best made fresh. To make ahead, prepare all the components (dressing, toasted nuts, chopped vegetables) and store them separately. Combine and toss everything together just before serving.

Nutrition Disclaimer: The nutritional information provided is an estimate and may vary based on the specific ingredients and brands used.

FAQs: Your Crispy Noodle Salad Questions, Answered!

What if I can’t find Chang’s Crispy Noodles?

You can often find similar fine, crispy chow mein noodles (like La Choy brand) in the international aisle of larger supermarkets or at Asian grocery stores. The best substitute is to make your own! Take two packets of uncooked instant ramen noodles, discard the seasoning, break them up, and bake them on a tray at 350°F/180°C for about 10 minutes until golden and crunchy.

Can I use regular green or red cabbage?

You can, but the texture will be quite different. Regular cabbage is much firmer and crunchier. If you use it, I would recommend dressing the shredded cabbage about 15-20 minutes before adding the other ingredients to give it some time to wilt and soften slightly.

Can I add protein to make this a full meal?

Absolutely! This salad is fantastic with some shredded rotisserie chicken tossed in. It becomes a perfect, light, and crunchy lunch.

Is this salad healthy?

While it’s packed with cabbage, let’s be honest—with the fried noodles and the oil- and sugar-based dressing, this is more of an indulgent, “sometimes” salad than a superfood health bowl. And it is worth every delicious calorie!

Final Thoughts: The Sound of a Perfect Salad

There is such a deep, nostalgic joy in a recipe that’s beloved by a whole nation. This Crispy Noodle Salad is a celebration of texture, flavor, and the simple pleasure of a shared meal at a barbecue. It’s a recipe that’s all about the fun, the sound, and the irresistible crunch. I hope it becomes as legendary at your gatherings as it is at ours. Happy tossing!