Chinese Cabbage Noodle Salad

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	3 hrs 20 mins
Course	Salad
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

Finely chop the Chinese cabbage. Cut the spring onions into rings. Take the dry noodles out of the Thai soup and crumble over the salad. Then stir together the oil, vinegar, salt, pepper, sugar and the spices from the Thai soup. Heat the fat from the bag of the Thai soup in the microwave and add to the spices. Then pour everything over the salad. Roast the sunflower seeds in oil and finally pour over the salad and stir in. Chill the salad for 3-4 hours, but not in the refrigerator, and let it steep.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.