This version of crunchy noodle and Chinese cabbage salad takes a little more effort than the plain old version—but the result is more than worth it.
1 Chinese cabbage, ends removed, thinly sliced (The Fresh Pear Fruit Supply, Stall 20, B Shed)
5 spring onions, sliced (The Fresh Pear Fruit Supply, Stall 20, B Shed)
3 x packs soba noodles (Vic Market Organics, Stall 56, I Shed)
½ cup butter (Curds and Whey, Shop 12-13, Dairy Hall)
4 tbsp sesame seeds (53° East Nut Shop, Shop 6, F Shed)
¾ cup peanut oil (Market Organics, Stalls 46-55, I Shed)
½ cup brown sugar (Nut Trek, Shop 55-56, Dairy Hall)
¼ cup rice vinegar (Land of Soy and Honey, Shop 10-11, Dairy Hall)
2 tbsp soy sauce (Land of Soy and Honey, Shop 10-11, Dairy Hall)
¼ cup shelled dry-roasted peanuts (53° East Nut Shop, Shop 6, F Shed)
2 handfuls fresh coriander leaves (The Fresh Pear Fruit Supply, Stall 20, B Shed)
Place cabbage in a large bowl and add spring onions.
Gently press on the ramen noodles in their packets to break them into bite-sized pieces. Heat butter in a large frypan over medium heat and fry the ramen noodles and sesame seeds, stirring often, until well toasted.
Make a dressing by whisking together the peanut oil, sugar, vinegar and soy sauce, mixing well to ensure sugar is dissolved.
When ready to serve, toss the ramen noodles and sesame seeds through the cabbage, then stir through the peanuts and coriander leaves, reserving some for garnish. Pour over the dressing and toss a final time to combine.
Serve salad garnished with reserved coriander leaves and peanuts.