add to shopping list Ingredients

2-3 Bunches Buk Choy
1 red bell pepper
2-3 carrots
3 Spring Onion/ Scallions
Half cup Mushrooms (optional)
1 cup Unsalted cashews roasted or raw
1 Pack Chang's Original Fried Noodles
2 Tblspn Soy Sauce
2 Tblspn white vinegar
Half cup Brown Sugar
Half cup Olive Oil

Preparation

In small saucepan at a low temp, slowly heat the vinegar, soy sauce and brown sugar. Stir until brown sugar is dissolved then remove from heat, allow to cool. Thinly slice Buc Choy and scallions top to bottom, julienne bell pepper and carrot (could grate carrot if quicker). Slice mushrooms. Cashews can be used whole or can be spread out better if coarsely crushed. Combine with fried noodles in bowl. Add olive oil to cooled soy mixture to finish dressing. Toss in dressing and serve straight after.
If theres any left overs they can be kept in fridge though noodles will absorb dressing and go soft. If making in advance, add noodles and dressing and combine before serving.

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Reviews

9/11/09

traviskeir says:

I'll be sure to get a picture up next time I make it.

6/09/10

Theresa111 says:

This sounds like a refreshingly tangy salad. A nice change.

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