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Yum-Yum-Salat mit Instantnudeln und Chinakohl

🇩🇪 Germany

Servings: 4 Cook: 20 minutes Total: 20 minutes

Ingredients

  • 2 packets instant noodles (approx. 50 g each, e.g. Yum-Yum chicken flavor)
  • 1 Chinese cabbage (about 1 kg)
  • 2 spring onions
  • 50 g slivered almonds
  • 80 g peanuts
  • 1 garlic clove
  • 4 tbsp vegetable oil (rapeseed or sunflower)
  • 3 tbsp mild apple vinegar (or white wine/herb vinegar)
  • 3 tbsp water
  • 1 tsp seasoning mix from the instant noodle packet
  • 1/4 tsp black pepper, freshly ground
  • 1 pinch sugar
  • Soy sauce, to taste
  • Salt, to taste

Steps

  1. Remove any wilted outer leaves from the Chinese cabbage. Quarter it, rinse each quarter under running water while separating the leaves slightly, then pat dry.
  2. Cut the cabbage quarters crosswise into about 1 cm wide strips and place in a salad bowl.
  3. Clean and wash the spring onions, slice into thin rings, and add to the bowl.
  4. Toast the almonds and peanuts in a dry pan (no oil) until lightly browned. Let cool briefly.
  5. Break the dry instant noodles into pieces by hand and scatter over the cabbage along with the toasted nuts.
  6. For the dressing, mix in a small bowl: pressed garlic clove, 1 tsp instant noodle seasoning mix, 1/4 tsp salt, 3 tbsp water, 4 tbsp oil, 3 tbsp vinegar, a pinch of sugar, and 1/4 tsp black pepper. Stir until emulsified.
  7. Season the dressing with soy sauce to taste.
  8. Toss the salad with the dressing, then season with additional salt and black pepper as needed.
  9. Let the salad rest for about 5 minutes before serving.

Source: emmikochteinfach.de