Asian noodle salad with sugar free and wheat free alternatives

Asian noodle salad makes an appearance at our Christmas table every year and goes so well with a baked ham or roast poultry. When cabbage is a part of our organics box for the week I make it mid-year too. 

The recipe is an adaptation from the Changs noodles recipe. Fructose-free and wheat free variations alternatives are included within the recipe.

Asian Noodle Salad


  • ½ Chinese cabbage, or ¼ savoy cabbage, shredded finely
  • 6 spring onions, sliced thinly
  • 100g lightly toasted slivered almonds or pine nuts
  • 1 packet Chang’s Original Fried Noodles or Crunchy Noodles
  • *For a wheat-free version use 200g nuts. Optional- exchange crunchy wheat noodles for vermicelli noodles pre-soaked


  • ¼ cup white vinegar
  • ¼ cup caster sugar (or rice malt syrup for fructose free version)
  • 1 Tb soy sauce
  • 1 Tb sesame oil (optional)
  • 1/2 cup olive oil


  1. Roast nuts in a moderate oven or in a large pan for 5-10 mins or until golden then put aside to cool.
  2. Make the dressing by mixing all ingredients together in a jar or bowl. Mix until the sugar or rice malt syrup is dissolved. Leave in fridge until ready for use. The dressing can be made up to a few days ahead of time.
  3. Slice cabbage very finely and place in a bowl.
  4. Add chopped spring onions, noodles and roasted nuts then toss to combine.
  5. Pour over dressing and mix well.

If transporting or making ahead of time leave steps 3 and 4 until the last minute to avoid the noodles and nuts getting soft. Separate zip lock bags or containers work well for making ahead but keeping fresh. Then it is a matter of combining all ingredients quickly and easily and stirring.

asian noodle salad

Until next time happy cooking,

Carly xx

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