Asian Vermicelli Noodle Salad

• Meat

  • 1 Birds eye chilli

• Produce

  • 1 cup Bean sprouts
  • 1 cup Carrot
  • 1/4 cup Coriander, leaves
  • 1 Garlic clove
  • 2 Shallots
  • 1 Shallots, Fried Asian
  • 2 cups White or green cabbage

• Condiments

  • 2 tbsp Soy sauce, light

• Pasta & Grains

  • 4 oz Vermicelli noodles, dried

• Baking & Spices

  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Grapeseed oil
  • 2 tbsp Rice wine vinegar

Found on recipetineats.com

Description

Ingredients

• 4oz/100g dried vermicelli noodles
• 2 cups white or green cabbage, shredded
• 1 cup shredded carrot
• 1 cup bean sprouts
• 2 shallots, finely sliced
• ¼ cup coriander leaves
• Fried Asian Shallots, to garnish (optional)
• 2 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 1 ½ tsp sugar
• 1 tbsp grapeseed oil (or any other neutral oil)
• 1 garlic clove, minced
• 1 birds eye chilli, finely minced

Directions

• Combine dressing ingredients in a jar and shake well to combine. Set aside for the flavours to infuse.
• Soak vermicelli in boiling water for a few minutes (or per packet instructions), then drain and rinse under cold water (this stops them cooking further and also from sticking together).
• Combine vermicelli noodles with remaining salad ingredients.
• Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.