Estimated reading time: 6 minutes Crispy Noodle Salad is one of my favourite Asian salad recipes. It’s full of colourful vegetables with the perfect crunch and a deliciously good dressing. There are a few key elements that build a fantastic crispy noodle salad. If you get these basics right, you will never return to the restaurant for this crispy coleslaw cum salad.
The Crispy Noodles
In some places, you can easily get ready-made fried noodle packets at a very reasonable price in Asian supermarkets or grocery stores. But if you are in a place like mine, where you don’t get ready-made fried noodles, make them at home.
You can fry boiled noodles in hot oil on a stovetop or air-fry them. I have tried both cooking methods, and my BIG THUMBS UP is for air fryer crispy noodles because there is less oil wastage, fewer calories, and the same crunch. You can store these homemade crispy noodles for 10 – 15 days. Use them as crunchy toppings for soup, stews, or even curries. I often make Indian-Chinese Style Bhel Puri with crispy noodles or add them to my Chinese Sweet Corn Soup.
How To Make Crispy Noodles
Deep Fry Method
Use regular Hakka or Egg Noodles for frying. In one instance, I have also used spaghetti to make fried noodles. Next, boil the noodles al dente in salted water. Once fully cooked, drain the water of the noodles. Rinse them with cold water to stop the cooking process. Let them sit in a colander for 15 – 20 minutes to dry completely.
Spread noodles on a wire basket or baking sheet. Allow them to dry completely for the next 30 minutes. This step will save a lot of cooking time. Coat the dry noodles with a tablespoon of cornstarch for extra dryness. Transfer them to a sieve and dust the extra flour. Deep-fry the noodles in hot oil on a stovetop till crisp and golden. Transfer to a colander lined with paper towel.
Air Fry Method
Boil the noodles al dente in salted water. Once fully cooked, drain the water of the noodles. Rinse them with cold water to stop the cooking process. Let them sit in a colander for 15 – 20 minutes to dry completely. Spread noodles on a wire basket or baking sheet. Allow them to dry completely for the next 30 minutes. This step will save a lot of cooking time.
Coat the dry noodles with two tablespoons of oil. Preheat air fryer at 160 degree celcius. Spray oil on the air fryer basket. Arrange noodles on a single layer in the air fryer basket. Air Fry for 20 – 25 minutes or till crisp and golden, shaking the basket two to three times during the process.
Coleslaw Vegetables
This Asian coleslaw is always a riot of colours. From purple cabbage, Chinese cabbage, bell peppers, carrot, onion, and greens, you can add any crunchy vegetables to this Asian salad. Try to use vegetables that have a natural crunch to them. Stay away from veggies that get soft or wilted too quickly.
The Flavoursome Chicken
You can use any of these, from shredded grilled chicken and rotisserie chicken to leftover barbecue chicken or stir fry Asian chicken in this crispy noodle salad. If none is available, follow my method to stir fry chicken for the salad quickly.
Take bite-size boneless, skinless chicken pieces. You can cut them into thin strips as well. Marinade the chicken pieces in – ginger-garlic paste, soy sauce, salt, and pepper. This marination you can do this as part of your weekly meal prep. Heat cooking oil in a wok or stir-fry pan. Add the marinated chicken pieces and stir fry over high heat till the chicken turns pale white and is fully cooked. Transfer it to a plate and cool before adding it to the crispy noodle salad.
Peanut Butter Dressing for Salad
The soul of this Asian salad is the sweet, spicy, and savoury peanut butter dressing. It is one of my favourite dressing recipes cum dipping sauce. The addition of creamy peanut butter gives so much flavour to the dressing and makes it quick. If you want a real flavoursome crispy noodle salad, never compromise on the dressing.
Meal-Prep For Salad
Marinade the chicken in advance during your weekly meal prep. Store in the fridge. Please bring it to room temperature before stir-frying for crispy noodle salad. You can fry a large batch and store it for 10 – 15 days. Or use readymade fried noodles. Cut the vegetables, especially cabbages and store them in an airtight container for a week. They do not lose their crunch or texture. The peanut butter salad dressing is meal prep friendly. You can easily store it for days in the refrigerator. Shake it well before using it for the flavours to combine nicely.
More Salad Recipes
Lentil Salad Chickpea Salad Pumpkin Salad Mixed Beans Salad Summer Fruit Salad Mango Shrimp Salad Chicken Pasta Salad Healthy Cabbage Salad Smashed Cucumber Salad
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