Sesame-Cabbage Salad With Crispy Noodles

• 1 telegraph cucumber, peeled and seeded
• 1 medium red onion, finely sliced
• 4 cups finely shredded Chinese cabbage
• 1 red capsicum, finely shredded
• 1/4 cup chopped fresh coriander leaves, only
• 1/4 cup finely chopped flat-leaf Italian parsley, leaves only
• 2 tablespoons roasted sesame seeds
• 100 g chang's original fried Chinese noodles
• sesame dressing
• 1/2 cup mirin
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1/4 cup low sodium soy sauce
• 1 small fresh chili pepper, finely sliced (omit seeds for less heat)
• 1 teaspoon grated fresh ginger

1. In a bowl, mix finely sliced cucumber, onion and all the Sesame dressing ingredients. Cover and leave in the fridge - you can prepare this up to the night before.
2. Shred cabbage into a large bowl, and mix through capsicum, parsley and coriander leaves. If this is dry, it will keep loosely wrapped in the fridge for up to 48 hours.
3. Just before serving pour marinated cucumber mixture over the top. Add the noodles and mix well. Sprinkle with toasted sesame seeds.

cucumber, red onion, cabbage, red, fresh coriander, flatleaf italian parsley, sesame seeds, chinese noodles, sesame dressing, mirin, brown sugar, sesame oil, soy sauce, fresh chili pepper, ginger

Taken from www.food.com/recipe/sesame-cabbage-salad-with-crispy-noodles-276431 (may not work)