Wombok Salad Recipes

ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD

Asian Noodle, Mushroom, and Cabbage Salad image

Categories Bread Salad Mushroom Pasta Side Stir-Fry Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

12 large dried shiitake mushrooms
1 tablespoon peanut oil
3 cups thinly sliced Napa cabbage
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
3 tablespoons soy sauce
1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles
1/3 cup oriental sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish
1 cup chopped fresh cilantro

Steps:

Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

RECIPE WOMBOK SALAD ORIGINAL STYLE

Recipe Wombok Salad Original Style image

Wombok Salad is one of those salads that will quickly become a favourite! Lots of people refer to this salad as a crunchy noodle salad. Well our kids do anyway. We're thinking that the crunchy noodles are their favourite part of the salad. What is a Wombok? The Wombok has been around for over 6000 years in Asian countries. It belongs to the same family as broccoli and cauliflower. And of course other cabbages. A Wombok is probably the largest vegetable you will see in the supermarket or green grocer. If you can find a half Wombok, this is a good choice. Half is plenty for most salads and it makes it much easier to store in the fridge. How do you cook Wombok? Usually you don't cook it. You use it in this delicious Wombok Salad. But if you want to bulk up a stir fry or fried rice, roughly chop and add at the very last minute. This is a great way to use it up if you've left it a little too long in the fridge and it's not as fresh as you'd like for a salad. This salad is full of delicious Asian flavours in the sauce, the crunch of crunchy noodles and good quality protein from the chicken breast. You might also like to try it with This Wombok Salad is sure to become your new favourite. Perfect for when you need a big, yummy salad - family dinner, barbecues or those times when it's your turn to take a salad. If your family love even more crunch, add some toasted slivered Almonds, toasted Sesame Seeds or even a sprinkle of Chia Seeds to your Wombok Salad with Chicken - so good! TIP TO REMEMBER: Add the dressing just before you want to serve. The cabbage absorbs the dressing quite quickly and can go very soggy if you leave it sitting too long before serving. Wondering what to serve with your Wombok Salad? We're thinking some juicy chicken breasts or thigh fillets would be the bomb ... Even better if they're big on flavour with a little bit of heat! With Nando's PERi-PERi Bag & Bake the flavours are all taken care of and their revolutionary cooking bag makes it quick and easy to throw everything in and let is cook while you relax. NEW to supermarket shelves, Nando's PERi-PERi Bag & Bake brings Nando's love for PERi-PERi to your very own kitchen, so that whipping up Coconut Chicken Curry for dinner is super easy and so tasty. Whether you like your Chicken with just a slight touch of heat or enough to get your mouth tingling, Nando's have got you covered with their Lemon & Herb (Extra Mild) and Medium PERi-PERi Bag & Bake flavours. Nando's Bag & Bake is the newest way to infuse your meal with Nando's world-famous PERi-PERi. Each pack of Nando's Bag & Bake comes with a parchment bag as well as a sachet of PERi-PERi spice, made from a combination of their own unique African Bird's Eye Chilli, herbs, lemon and garlic. Nando's PERi-PERi Bag & Bake contains no artificial preservatives, no artificial flavours and no artificial colours. It's also vegetarian, halal certified and certified kosher. One sachet is enough to infuse 500g of chicken (or your choice of meat and veggies) to give you and your family a PERi-fect meal in 3 Easy Steps! Simply add your choice of meat or veggies (or both!) to the cooking bag. Sprinkle in the PERi-PERi spice. Fold the bag along the edge and give it a gentle shake. Lay it flat on a baking tray, making sure that none of your meat is lying on top of each other, then pop it in the oven for 30 minutes. It's as easy as that! After 30 minutes, remove from the oven, tear the bag and revel in the masterpiece which you've created. Where can I buy Nando's PERi-PERi Bag & Bake? Nando's PERi-PERi Bag & Bake is available only at selected Woolworths stores nationally. Perfect for Chicken and Chips ... but also amazing for all sorts of chicken dishes. Find Nando's PERi-PERi Bag & Bake in the spice aisle or order online from Woolworths.

Number Of Ingredients 9

Ingredients

1/2 large Wombok (Chinese Cabbage)
6 Shallots
100g Slivered Almonds
1 pkt Fried Noodles
1/4 cup White Vinegar
1/4 cup Caster Sugar
1 tbsp Soy Sauce
2 tsp Sesame Oil
1/2 cup Light Olive Oil (not Extra Virgin as the flavour is too strong)

Steps:

Combine the vinegar, sugar, soy sauce, sesame oil and olive oil in a saucepan. Stir well over low heat until sugar has dissolved. Cool completely (pop in the fridge if you need it to cool faster).Slice the Wombok into 1/2 - 1cm slices from the top of the leaves right down to within about 5cm of the base of the cabbage. Slice the Shallots into 1/2cm pieces on the diagonal. Lightly toast the slivered almonds and allow to cool.Combine the wombok, shallots and dressing and mix well. You can store this in the fridge for up to 1/2 hour before serving but no more.Just before plating up, add the noodles and the slivered almonds and toss thoroughly.Serve your Wombok Salad with your Nando's PERi-PERi Bag and Bake Chicken on the side.

CHANG'S CRISPY NOODLE SALAD

Chang's Crispy Noodle Salad image

This back-of-packet salad from the packet of Chang's Crispy Noodles is an Aussie staple! I've tweaked the dressing slightly to make it less oily and reduce the sugar, and it's still just as good in my opinion.Serve with everything - it might have Asian roots, but it appears at every backyard BBQ alongside snags, steaks and kebabs!

Provided by Nagi

Categories Side Salad

Number Of Ingredients 9

Ingredients

1 Chinese cabbage (wombok), or 1/2 a giant one ((Note 1))
100g/ 3.5oz Chang's crispy noodles ((store bought, the fine ones not chunky ones, Note 2))
5 green onions (, finely sliced on the diagonal)
100g/ 3.5oz slivered almonds
4 tbsp white vinegar ((just ordinary vinegar, nothing fancy!))
2 tbsp white sugar ((or brown))
2 tbsp soy sauce (, all purpose or light, NOT dark soy sauce)
2 tsp sesame oil (, toasted (brown, not yellow untoasted))
5 tbsp olive oil

Steps:

Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat until lightly browned (no oil). Remove immediately and let cool.
Dressing: Shake Dressing ingredients in a jar until sugar is dissolved. (This keeps for 3 weeks!)
Shred cabbage: Cut cabbage (see photos in post, helpful): cut 1 slit down the middle lengthwise (or 2, if it's giant like the one I used). Then finely slice so it's shredded. Just use the top 1/2 - 2/3, mostly leafy part. Reserve the thick crunchy white part for another use (excellent in stir fries!).
Toss everything except crispy noodles: Place cabbage in a big bowl with toasted almonds and green onions. Pour over Dressing, toss well.
Add crispy noodles! Toss through noodles just before serving so they stay crisp!

CRUNCHY WOMBOK SALAD

Crunchy Wombok Salad image

Provided by Amanda

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 16

Ingredients

½ cup raw peanuts
½ small wombok (Chinese cabbage)
50 grams snow pea sprouts
1 carrot (sliced thinly)
1 capsicum (red, sliced thinly)
1 can bamboo shoots
½ bunch coriander leaves
¼ bunch mint leaves
100 grams fried crunchy noodles
2 tablespoons macadamia oil
½ teaspoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon maple syrup (optional)
1 teaspoon tamari
1 teaspoon ginger (minced)
¼ cup sesame seeds

Steps:

Preheat oven to 180C.
Toast the peanuts for 5 minutes.
Shred the cabbage and place it into a large bowl.
Add the snow pea sprouts, carrot, capsicum and drained bamboo shoots.
Toss the coriander, mint and noodles through the salad.
Serve with the dressing on the side to keep the noodles crunchy.
Top with sesame seeds.

WOMBOK SALAD

Wombok Salad image

Make and share this Wombok Salad recipe from Food.com.

Provided by Alonwae

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (100 g) packet fried Chinese noodles
1/2-1 head Chinese cabbage (Wombok)
6 shallots
100 g roasted almonds
100 g pine nuts
1/2 cup caster sugar
1/4 cup white vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil

Steps:

In moderately warm oven, place pine nuts and slivered almonds, roast for 15 minutes or until golden brown.
Into bowl combine sliced cabbage, shallots and noodles.
Combine all dressing ingredients and mix well.
Sprinkle nuts over cabbage, cover with dressing and serve!

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