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Noodles Salad

Ingredients (4 servings)

    • 4 pieces Crispy Noodles
    • 150 g cabbage
    • 60 g spring onions
    • 100 g lightly roasted pine nuts/slivered almonds
  • Dressing

    • ¼ cup white vinegar
    • ¼ cup honey
    • 1 tablespoon light soy sauce
    • 1 tablespoon sesame oil
    • 50 ml olive oil


  • Mix all the dressing ingredients in bowl with a lid and shake the salad dressing. Keep aside

  • Keep the noodles whole or break up into pieces

  • Shred the cabbage and cut the spring onions into 2 cm lengths. Toss the cabbage, spring onions and pine nuts in the salad dressing

  • Just before serving, break up the Hiap Giap Crispy noodles and mix with the salad ingredients

  • Alternatively, arrange the salad ingredients on a platter and top with the round of Crispy Noodles

  • Serve on a salad plate as an appetizer or a delicious vegetarian main course.

  • The tossed vegetable salad can be stored in the chiller for up to 20 minutes. Only add the Crispy Noodles just before serving