Vermicelli Noodle Salad

Name: Vermicelli Noodle Salad
Ingredients: 100g / 4 oz dried vermicelli noodles (Note 1); 2 cups white or green cabbage (, shredded); 1 1/2 cups shredded carrot (1 medium carrot); 1 1/2 cups bean sprouts; 2 green onions (, finely sliced); 1/2 cup coriander/ cilantro leaves; 2 tbsp light soy sauce; 2 tbsp rice wine vinegar; 1 1/2 tsp sugar; 1 1/2 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)

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Total Time

10 minutes

Prep Time

15 minutes

Rating

(36)

Ingredients

4 servings

100g / 4 oz dried vermicelli noodles (Note 1)
2 cups white or green cabbage (, shredded)
1 1/2 cups shredded carrot (1 medium carrot)
1 1/2 cups bean sprouts
2 green onions (, finely sliced)
1/2 cup coriander/ cilantro leaves
2 tbsp light soy sauce
2 tbsp rice wine vinegar
1 1/2 tsp sugar
1 1/2 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)

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Preparation

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Step 1

Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.

Step 2

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 exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).