Crunchy Satay Salad

Ingredients (serves 4)

• 2 bunches asparagus, trimmed, cut diagonally into 3cm lengths
• 2 cups shredded Chinese cabbage (wombok)
• 3 green onions, thinly sliced
• 1 medium carrot, peeled, cut into short ribbons (see tip)
• 1 cup beansprouts, trimmed
• 100g packet Changs fried noodles

• Satay dressing

• 1/4 cup firmly packed crunchy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon sesame oil
• 1 tablespoon peanut oil

Method

1. Make Satay dressing: Combine peanut butter, soy sauce, sugar, garlic, sesame oil and peanut oil in a microwave-safe jug. Microwave on high (100%) for 1 minute. Stir until smooth. Set aside to cool.
2. Place asparagus in a microwave-safe bowl. Add 2 teaspoons cold water. Cover with plastic wrap. Microwave on high (100%) for 1 minute. Drain. Rinse under cold water.
3. Place asparagus, cabbage, onion, carrot, beansprouts and noodles in a large bowl. Add dressing. Toss to combine. Serve.

Notes

• 
  Use a vegetable peeler to cut carrot into ribbons. Serve with pork cutlets, chicken legs or fried tofu. Chang's Original Fried Noodles have been quick-cooked so they have a great crunchy texture. Assemble salad up to 2 hours before serving. With the Crunchy satay salad, add dressing and fried noodles just before serving. For a spicy Satay dressing, add 1 finely chopped long red chilli.