Vermicelli Noodle Salad

Name: Vermicelli Noodle Salad
Total time: 10 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 100 g / 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 g reen 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 g arlic clove (, minced); 1 birds eye chilli (, finely minced ); Fried Asian Shallots (, to garnish (optional)); Red chilli (, finely sliced)

Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.

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👨‍🍳 Mulai Masak

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Bahan-bahan

4 porsi

100 g / 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 g reen 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 g arlic clove (, minced)
1 birds eye chilli (, finely minced )
Fried Asian Shallots (, to garnish (optional))
Red chilli (, finely sliced)

Langkah-langkah

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 exces 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.