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Green Day Asian Noodle Salad

This is sooo yummy!

Whole dish = 5 syns

1/2 tbsp sesame oil (3 syns)
2 tbsp rice vinegar
1 tbsp Splenda
1 package chicken Batchelor's Super low fat noodles, crushed (seasoning pack reserved)
salt & pepper
1/2 tbsp flaked almonds (2 syns)
1/2 white cabbage, shredded

5 spring onions, chopped

1 carrot, grated
  1. In a small bowl, mix together the oil, vinegar, Splenda, seasoning pouch, and salt & pepper to taste.
  2. Heat a frying pan and pour in the dried noodles and flaked almonds. Toast lightly until golden brown, stirring constantly. This will only take a few minutes.

  3. In a large bowl combine the cabbage, spring onion, carrot and toasted noodle mix. Toss with the dressing and serve.
Best when eaten immediately whilst the noodles are still crunchy. Great with grilled chicken!
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Last edited:

Made this for buffet last night and it went down a treat! Forgot how lovely it was!

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