Cooked - Vermicelli Noodle Salad

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Vermicelli Noodle Salad

4.0

100g / 4 oz dried vermicelli noodles

2 cups white or green cabbage, shredded

1 ½ cups shredded carrot (1 medium carrot)

1 ½ cups bean sprouts

2 green onions, finely sliced

½ cup coriander/ cilantro leaves

2 tbsp light soy sauce

2 tbsp rice wine vinegar

1 ½ tsp sugar

1 ½ tbsp grapeseed oil (or any other neutral oil)

1 garlic clove, minced

1 birds eye chilli, finely minced

Fried Asian Shallots, to garnish (optional)

Red chilli, finely sliced

Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off excess water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
Combine vermicelli noodles with remaining salad ingredients.
Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineAsian

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 20 weeks ago

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