Chang's Noodle Salad

Changs Noodle Salad
Pak choy growing in the school vegie patch
One of my fellow gardening teacher colleagues put me on to this recipe for cooking with kids. It is a variation of the classic Chang’s Noodle Salad using pak choy or bok choy. It is a very popular salad dish that children love making. It is simple to prepare, uses produce that can easily be grown in the garden, is cheap and to top it all off – it is delicious!
I made it with my students today at school and, as expected, they loved it. They did a great job preparing the salad using pak choy and spring onions we’d grown in the school garden.  We all enjoyed sitting together and sharing it at the end. The students enjoyed critiquing it à la Junior Masterchef style with many of them complimenting the texture and the sweet and sour flavour of the dish.
Here is the recipe for your own Junior Masterchefs to try:
Approximately 3 pak choy/baby bok choy
4 spring onions
1 packet of Chang’s Original Fried Noodles
1/4 cup white vinegar
1/4 cup castor sugar
2 tablespoons soy sauce
1/3 cup olive oil
2 teaspoons sesame oil (optional)

  1. Combine all the dressing ingredients in a saucepan, stir well over low heat until sugar dissolves. Let cool.
  2. Finely chop pak choy and spring onions. Add to large salad bowl and toss to combine.
  3. Add cooled dressing and toss through.
  4. Just before serving add packet of noodles and toss through.
  5. Enjoy!