Prep Time: 15 Mins | Cook Time: 10 Mins | Total Time: 25 Mins | Yield: 4 to 6 Servings
For the perfect side dish today, you have got to give this recipe a try! It is very refreshing with simple ingredients! In less than 30 minutes, it is ready for serving! Enjoy this Asian Vermicelli Noodle Salad! You will not be disappointed at all!
Ingredients:
1 1/2 c bean sprouts
2 green onions, finely sliced
1 1/2 c shredded carrot (1 medium carrot)
1/2 c coriander/ cilantro leaves
2 c white or green cabbage, shredded
100 grams / 4 ounces dried vermicelli noodles
DRESSING
2 tablespoons rice wine vinegar
1 1/2 teaspoons sugar
1 birds eye chili, finely minced
2 tablespoons light soy sauce
1 garlic clove, minced
1 1/2 tablespoons grapeseed oil (or any other neutral oil)
GARNISHES (OPTIONAL)
Red chili, finely sliced
Fried Asian Shallots, to garnish (optional)
Directions:
Add all the ingredients for the dressing into a jar. Seal and shake it until everything is well blended. Let it rest for at least 5 minutes to incorporate all the flavors.
Refer to the directions provided on the package of vermicelli noodles on how to cook them. Drain for about 10 minutes. You can pat them dry with paper towels if you prefer.
In a large mixing bowl, add the vermicelli noodles, dressing, and the rest of the ingredients. Toss everything until well combined.
Sprinkle fried shallots over each serving to garnish.
Serve and enjoy!
Notes:
Feel free to use lime juice for this recipe instead of rice wine vinegar.
You can skip the chili if you are not a fan of spicy foods.
You can add mint or Thai basil if you wish.
Serve this as a side dish for your favorite main courses.
Nutrition Facts:
Serving: 147g Calories: 170cal (9%) Carbohydrates: 29g (10%) Protein: 4.3g (9%) Fat: 4g (6%) Sodium: 29mg (1%) Potassium: 242mg (7%) Fiber: 1.6g (7%) Sugar: 4g (4%) Vitamin A: 4700IU (94%) Vitamin C: 45.4mg (55%) Calcium: 30mg (3%) Iron: 0.7mg (4%)
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