Name: Vermicelli Noodle Salad
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 4 servings
Cuisine: thai
Ingredients: 100 g dried vermicelli noodles ((Note 1)); 2 cups white or green cabbage (shredded); 1.5 cups shredded carrot ((1 medium carrot)); 1.5 cups bean sprouts; 2 null green onions (finely sliced); 0.5 cup coriander/ cilantro leaves; 2 tbsp light soy sauce; 2 tbsp rice wine vinegar; 1.5 tsp sugar; 1.5 tbsp grapeseed oil ((or any other neutral oil)); 1 null garlic clove (minced); 1 null birds eye chilli (finely minced); null null fried asian shallots (to garnish (optional)); null null red chilli (finely sliced)

Instructions

Show units in method

1

Combine light soy sauce (2 tbsp), rice wine vinegar (2 tbsp), sugar (1.5 tsp), grapeseed oil (1.5 tbsp), clove (1 garlic), and eye chilli (1 birds) in a jar. Shake well and set aside for minutes (5) to infuse.
2

Prepare dried vermicelli noodles (100 g) according to package directions (usually soak in warm or boiling water for minutes (2)). Drain well and let stand for minutes (10) to remove excess water. Dry further with a tea towel if needed.
3

In a large bowl, combine the drained [dried vermicelli noodles], white or green cabbage (2 cups), shredded carrot (1.5 cups), bean sprouts (1.5 cups), and onions (2 green).
4

Just prior to serving, toss the salad with the dressing.
5

Garnish with [fried asian shallots] and [red chilli], if desired.