Wash the Chinese cabbage and spring onions and cut into small pieces.
For the crunchy effect, chop the meoodle noodles in a freezer bag. Roast the pasta, almonds, sesame seeds and the granulated broth in a pan and let cool.
For the dressing, bring the vinegar, sugar, oil and soy sauce to the boil and simmer for 1 minute.
Before serving, mix the meoodle mixture and the cooled dressing with the onions and cabbage.