Crunchy Vermicelli Noodle Salad

Name: Crunchy Vermicelli Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 100 g dried vermicelli noodles; 2 cup cabbage; 1 1/2 cup shredded carrot; 1 1/2 cup bean sprouts; 2 green onions; 1/2 cup cilantro leaves; 1 clove garlic; 1 bird's eye chili; 2 tbsp light soy sauce; 2 tbsp Rice wine vinegar; 1 1/2 tsp sugar; 1 1/2 tbsp grapeseed oil; fried Asian shallots; red chili

Servings4 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

dried vermicelli noodles
100 g
cabbage
2 cup
shredded carrot
0.5 cup
bean sprouts
0.5 cup
green onions
2
cilantro leaves
0.5 cup
garlic
1 clove
bird's eye chili
1
light soy sauce
2 tbsp
Rice wine vinegar
2 tbsp
sugar
0.5 tsp
grapeseed oil
0.5 tbsp
fried Asian shallots
red chili

Step-by-Step Instructions

Make the dressing by combining the soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and finely chopped bird's eye chili in a jar. Shake well until the sugar dissolves, then let it sit for 5 minutes so the flavors can meld.

Prepare the dried vermicelli noodles according to the package directions, usually by soaking them in hot water for about 2 minutes until just tender. Drain thoroughly and let them rest for 10 minutes so excess moisture evaporates; if needed, spread them on a clean kitchen towel to dry slightly.

Place the drained noodles in a large bowl with the shredded cabbage, shredded carrot, bean sprouts, sliced green onions, and cilantro leaves. Toss gently to distribute the vegetables evenly through the noodles.

Pour the dressing over the salad just before serving and toss until everything is lightly coated. Top with fried Asian shallots and sliced red chili, if using, and serve immediately.