Do not cook the pasta, just chop it up (best in a freezer bag with a meat tenderizer). Fry the almonds and sesame separately in 1 tablespoon each of butter until crispy until golden brown, then mix and set aside.
Cut white cabbage into strips. I do this with the electric bread slicer to 2-3 mm. Coarsely grate the carrots. Chop the spring onions into small pieces.
Mix the oil, vinegar, sugar, pepper, soy sauce and Chinese spices very well and shake in a shaker.
Mix all ingredients very well just before serving, that`s what makes the crunch!
The salad is very easy to prepare and then just needs to be mixed.