Crunchy Baby Wombok & Noodle Salad

• 1 Baby Wombok
• 2 carrots, peeled & shredded
• 1 cup mint leaves
• 1 cup coriander leaves
• 6 green shallots, thinly sliced
• 1 cup bean sprouts, trimmed
• 100g slivered almonds, toasted
• 100g packet fried Chinese noodles

dressing

• 1/3 cup caster sugar,
• 1/4 cup rice wine vinegar,
• 1 red chilli, finely chopped
• 2 tsp soy sauce,
• 1/4 cup olive oil,
• 1 tsp sesame oil,

1. For the dressing: Heat the sugar and vinegar in a small saucepan over medium heat, stirring until sugar has dissolved. Bring to boil for 1 minute until reduced slightly. Pour into a large mixing bowl, add remaining dressing ingredients and set aside to cool.
2. Wash and shake wombok well to dry. Finely shred and add to the dressing with carrot, herbs, shallots and sprouts. Toss to combine.
3. Just before serving add almonds and noodles. Toss gently and serve.