Roast Pumpkin Crunchy Noodle Salad

Lunch Recipes › Roast Pumpkin Crunchy Noodle Salad

Roast Pumpkin Crunchy Noodle Salad

4 Serves
10 minutes
30 minutes

A colourful salad of sweet roasted pumpkin, crunchy noodles, nuts and fresh greens, tossed with a tangy dressing for the perfect balance of flavour and texture.

Recipe supplied by Chang’s.

Set a Reminder to cook 03/16/2026 12:48 03/16/26 01:48 Australian Eastern Daylight Time IGA Recipes – Roast Pumpkin Crunchy Noodle Salad Reminder – Roast Pumpkin Crunchy Noodle Salad https://www.iga.com.au/recipes/lunch/roast-pumpkin-crunchy-noodle-salad/

Ingredients

1 large bag of mixed-leaf salad

1 cup of grated carrot

1 cup of finely chopped red cabbage

3 cups of cut pumpkin, cubed

½ cup lightly toasted slivered almonds

¼ cup shelled pistachios

1 bag of Chang's Crunchy Fried Noodles or Chang’s Original Fried Noodles

½ bottle of Chang's Crispy Noodle Salad Dressing

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

To begin, lightly toast almonds in a pan over low heat. Once golden, remove from pan onto a dish and set aside to cool.
Place the pumpkin cubes on an oven tray and lightly season with salt, pepper and a very light pour of olive oil. Bake at 180 for approx 25 minutes, or until the edges darken slightly. Set aside to cool.
On a large salad platter, layer salad mix with carrot and cabbage. Mix through the Crunchy or Original Fried noodles. Top the salad with roasted pumpkin, and a generous sprinkle of nuts. Dress with Changs Crispy Noodle Salad Dressing and serve.

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