Vermicelli Noodle Salad
Ingredients
Sweet & Tangy Sauce
- 2 cloves of garlic diced
- 1/2 small red chilli sliced
- 1 1/2 tbsp brown sugar
- 3 tbsp rice vinegar
- 1/4 cup hot water
- `1 tbsp light soy sauce
- 1 tsp sesame oil
- 1/2 tsp sea slat flakes
- 1/2 carrot Julienne
Vermicelli Noodle Salad
- 300 grams vermicelli noodles
- 1 medium sized cucumber Julienne
- 1 medium sized carrot Julienne
- 4 tbsp fried onion
- 4 tbsp toasted peanuts crushed
- 30 grams fresh mint rough chopped
- 30 grams fresh coriander rough chopped
- 30 grams fresh Vietnamese mint rough chopped
Instructions
Sweet & Tangy Sauce
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Mix all the ingredients together in a heat proof bowl
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Place bowl in the microwave for 30 sec to infuse the chilli and garlic.
Vermicelli Noodle Salad
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Fill a medium size pot with water to half way and let it boil on high
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Once boil, add the vermicelli noddle to cook.
Depending on the brand & qty, vermicelli noddle should only take a couple of minutes to cook.
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Strain the noodles, and place in bowls
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To assemble, place roughly 1 cup of noodles in the bowl, a handful of each ingredient and 2-3 tbsp of the sweet & tangy sauce.
Adjust the qty to your own personal taste
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Mix and you are ready to serve.
Recipe Notes
Dressing makes 1/2 cup, roughly serves 2.
Dressing can be used immediately or stored in a airtight jar, in the fridge for up to 1 week 😉.
Adjust chilli qty according to how much heat you can handle.
I usually, put a handful of the fresh herbs & veggies and roughly 2 tbsp of the fried onion & roasted peanuts.
Adjust the qty to your own personal taste.
*Nutrition information is approximate and is meant as a guide only*