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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
DRESSING (NOTE 2 FOR SUBSTITUTIONS)
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
GARNISHES (OPTIONAL)
Fried Asian Shallots, to garnish (optional)
Red chilli, finely sliced
Instructions
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 the dressing. Garnish with Fried Asian Shallots if you wish.
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