Description
A light and refreshing Vermicelli Noodle Salad featuring delicate rice vermicelli noodles combined with crunchy cabbage, carrot, bean sprouts, and fresh herbs, all tossed in a tangy and slightly sweet dressing. Perfect as a side dish or a light meal, enhanced with optional crispy fried Asian shallots and fresh chili for a burst of flavor.
Ingredients
Scale
Noodles and Vegetables
- 100g / 4 oz dried vermicelli noodles
- 2 cups white or green cabbage, shredded
- 1 1/2 cups shredded carrot (about 1 medium carrot)
- 1 1/2 cups bean sprouts
- 2 green onions, finely sliced
- 1/2 cup coriander/cilantro leaves
Dressing
- 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 bird’s eye chili, finely minced
Garnish (Optional)
- Fried Asian shallots
- Red chili, finely sliced
Instructions
- Prepare Dressing: Combine light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and finely minced bird’s eye chili in a jar. Shake well to thoroughly mix and set aside for 5 minutes to allow the flavors to infuse.
- Soak Vermicelli Noodles: Prepare the vermicelli noodles according to the packet directions, which typically involves soaking them in warm or boiling water for about 2 minutes. Drain the noodles thoroughly and set aside for 10 minutes to drain excess water. If needed, spread the noodles out on a tea towel to dry further, as excess water will dilute the flavor of the salad.
- Combine Salad Ingredients: In a large bowl, combine the drained vermicelli noodles with shredded cabbage, shredded carrot, bean sprouts, sliced green onions, and coriander/cilantro leaves. Mix gently to blend all the ingredients evenly.
- Toss with Dressing and Garnish: Just before serving, toss the salad with the prepared dressing, ensuring everything is well coated. Garnish the salad with fried Asian shallots and finely sliced red chili if desired, adding extra texture and a spicy kick.
Notes
- Soaking the vermicelli noodles properly and draining them well is crucial to avoid a watery salad.
- Adjust the amount of chili to suit your heat preference.
- Fried Asian shallots add a delicious crunch but can be omitted for a lighter dish.
- This salad is best served fresh but can be refrigerated for a few hours if needed.
- Using fresh herbs like coriander/cilantro adds a bright, fresh flavor to the salad.
