serves 2

Difficulty Easy

Warren Mendes uses instant noodles to add a layer of crunch to this crispy kimchi salad.

Ingredients

• Peanut oil, for shallow frying
• 2 x 85g pkts mee goreng noodles
• 2 cups shredded white cabbage
• 1 large carrot, shredded with a julienne peeler
• 1 bunch coriander, leaves picked, stalks chopped
• 1 cup kimchi, roughly chopped
• 125g qukes, sliced
• 2 tbs sesame seeds, toasted

Dressing

• 1 tbs toasted sesame oil
• 1 large lime, juiced
• 1 tbs soy sauce

Method

1.

Pour enough oil into a small frypan to reach 1cm up the side. Heat over medium heat.

2.

Carefully break the blocks of noodles in half to make 8 pieces (each block of noodles are made of two sheets). Reserve noodle flavour sachets. In batches, fry the noodles for 20 seconds each side or until golden. Transfer to a wire rack set over a tray, to drain. Set aside to cool. Once cool, break up noodles into large pieces and place in a bowl. Add the noodle seasoning mix and toss to coat.

3.

For the dressing, place all ingredients and noodle sauces in a jug and whisk to combine.

4.

Place the cabbage, carrot, coriander, kimchi and qukes in a large bowl. Add the crispy noodles and half of the dressing, tossing to combine. Serve immediately, scattered with sesame seeds, and with extra dressing on the side.