Description
A fresh and vibrant Vermicelli Noodle Salad featuring tender noodles, crunchy vegetables, and a tangy, flavorful dressing. Perfectly balanced with a mild sweetness and a gentle spicy kick, this salad is a quick and healthy option ideal for lunch or light dinner.
Ingredients
Noodles
- 100g / 4 oz dried vermicelli noodles
Vegetables
- 2 cups white or green cabbage, shredded
- 1 1/2 cups shredded carrot (about 1 medium carrot)
- 1 1/2 cups bean sprouts
- 2 green onions, finely sliced
- 1/2 cup coriander/cilantro leaves
Dressing
- 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 bird’s eye chilli, finely minced
Garnish (optional)
- Fried Asian shallots
- Red chilli, finely sliced
Instructions
- Prepare the dressing: Combine the light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and bird’s eye chilli in a jar. Shake well to combine and set aside for 5 minutes to allow the flavors to infuse fully.
- Cook the noodles: Prepare vermicelli noodles according to the package directions, usually by soaking in warm or boiling water for about 2 minutes. Drain thoroughly and set aside on a plate or tea towel for about 10 minutes to evaporate excess moisture. Ensuring the noodles are dry helps prevent a watery salad.
- Combine salad ingredients: In a large bowl, mix the drained vermicelli noodles with shredded cabbage, shredded carrot, bean sprouts, sliced green onions, and coriander/cilantro leaves. Toss gently to combine all elements evenly.
- Add dressing and garnish: Just before serving, pour the prepared dressing over the salad and toss through to coat everything evenly. Garnish with fried Asian shallots and finely sliced red chilli for extra texture and a mild spicy note if desired.
Notes
- Use fresh vegetables to maintain a crisp texture in the salad.
- Adjust the bird’s eye chilli quantity based on your spice preference.
- Fried Asian shallots add a delightful crunch but can be omitted for a lighter salad.
- Make sure to dry the noodles well to avoid diluting the dressing.
- This salad is best served immediately but can be refrigerated for up to a few hours if needed.
