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Savoy cabbage salad with Chinese noodles

updated

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Ingredients for 6 servings:

  • ½ cup oil (coffee cup)
  • ½ cup sugar (coffee cup)
  • 0.33 cup vinegar (coffee cup)
  • 2 tbsp soy sauce
  • 1 tbsp nut oil
  • Salt
  • 1 onion(s), finely chopped
  • 1 small head of savoy cabbage (preferably the dark leaves)
  • 25 g pine nuts
  • 250 g mie noodles

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple and delicious

It’s best to prepare the dressing first. Combine all ingredients and season to taste. If you find the amount of sugar too high, use less. Cook the pasta according to the package instructions and drain. Cut into shorter pieces with scissors. Remove the leaves from the savoy cabbage (I prefer the darker leaves) and briefly add them to hot or boiling water. Then cut the leaves into thin strips. Toast the pine nuts in a dry pan. Mix the pasta and savoy cabbage with the dressing and sprinkle the pine nuts over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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