Ingredients

The following ingredients have 4 Servings
  • 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
  • 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 )
  • Fried Asian Shallots (, to garnish (optional))
  • Red chilli (, finely sliced)

Instruction

  • 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.