This crunchy Asian salad has crispy bacon to add extra flavour.
- Place large non-stick frypan over medium-high heat. Once hot, add diced bacon and cook for about 5 minutes or until cooked through. Remove from heat and set aside on paper towel.
- Place small frypan over low heat. Once warm, add pine nuts and slivered almonds, shake pan frequently ensuring nuts are evenly toasted. Toast for about 3 – 5 minutes until nuts are light golden brown. Remove from heat and set aside.
- For the dressing: combine vegetable oil, soy sauce and sugar in a clean jar, when ready to serve salad place lid on jar and shake to combine. Alternatively whisk ingredients in a medium sized bowl.
- Combine bok choy, spring onions, pine nuts, almonds and sunflower kernels in a large serving bowl. Just before serving add fried noodles, bacon and salad dressing. Toss ingredients well and serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set