Last week I did some work at the garden planting some wombok, or Chinese cabbage. Initially I was worried I had blown the seeds out of the seed-raising mix when I watered them but it turns out that they survived both the artificial and natural barrages of water they were faced with and are doing well! I’ve always thought that I missed out when it came to inheriting my dad’s green thumb but maybe there’s still hope for me yet…
The recipe below is an oldy but a goody, introduced to us years ago by a family friend who brought it along to one of the picnics we would have up in the Hinterland. She knocked it up in front of us and amazed us all with its simplicity of assembly and delicious taste. Mum has used it for years as a fall-back salad when we have guests. We usually try to avoid processed/packaged foods but you can’t go wrong with the packet of fried noodles in this case.
Earlier in the summer, we made this with fresh organic wombok from the garden… yum. When the greens are so tasty, you hardly need any dressing! So here’s the recipe - in anticipation of the development of the baby ones in the garden beds at the moment.
Oriental Fried Noodle Salad (from my mother’s cookbook)
1 packet fried noodles (100g)
½ - 1 wombok, shredded (washed and drained well)
6 shallots, chopped
100g roasted slivered almonds or pine nuts
Dressing: ½ cup castor sugar, ¼ cup white vinegar, 1 Tbsp soy sauce, ¼ cup olive oil, 2 tsp sesame oil
1. Mix all ingredients for dressing in a bowl; stir well until sugar is dissolved.
2. Combine the wombok, chopped shallots and almonds in a salad bowl. Add dressing and mix well.
3. Add noodles just before serving. Toss thoroughly.