Denise says:

I am created this recipe whilst planning dishes for an oriental buffet. No buffet is complete without coleslaw or a similar dressed shredded salad. This is the oriental variation – using an Eastern dressing instead of mayonnaise and with a delicious crunchy topping. Garnish at the last minute to maintain the crispness of the noodles. Once again, this is quick and easy to make with a very impressive end result. Preparation Time: 15 minutes Cooking Time: 10 minutes Serves: 6 people


350g red cabbage - shredded 250g fresh beansprouts - labelled ready to eat or stir fry them for 3 minutes 4 carrots- peeled and shredded 12 radishes, sliced 12 spring onions – trimmed and chopped 2 orange peppers- deseeded and chopped 100g stir fry noodles 200ml-300ml rapeseed oil – to shallow fry For The Dressing 6 tablespoons duck sauce 2 tablespoons rice wine vinegar, cider or white vinegar may be substituted 2 tablespoons vegetable or sesame oil Salt and pepper Garnish: 6 tablespoons toasted sesame seeds


1) Mix the red cabbage and carrots together. Stir in the beans spouts, sliced radishes, spring onions and orange peppers. 2) Heat the oil in a deep frying pan or wok. When the oil is hot add the noodles in batches. Remove the fried noodles as they cook, using a slotted spoon and drain on a rack. Transfer the noodles to a bowl. 3) To toast the sesame seed place on an oven tray at 200C for about 5-8  minutes or until they go golden. Do put your oven timer on so you do not forget about them as they will burn quickly!  Set aside. 4) Mix all the dressing ingredients together. 5) Dress the salad and toss with salt and freshly ground pepper to taste. 6) Just before serving add the crispy noodles. To serve the stylish way: Garnish with toasted sesame seeds.