Rainbow Asian Vermicelli Noodle Salad
Rainbow Asian Vermicelli Noodle Salad
Ingredients
- 125 g vermicelli noodles
- 1/4 cup red cabbage finely shredded
- 1 carrot sliced into ribbons or grated
- 1 red capsicum small, sliced into strips
- 3/4 cups edamame thawed
- 3 spring onion finely sliced
- 3/4 cups coriander cilantro, finely chopped
- 2 tablespoons sesame seeds black or white
- 2 tablespoons shallot fried, medium
Dressing:
- 1/2 lime juice squeezed
- 1/4 cup fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon chilli sauce can use hot, sriracha, chilli flakes or fresh chilli.
Instructions
Method:
- In a large bowl, cover your vermicelli noodles with boiling water and place a plate over the top to keep the heat in. Leave for approx 3 mins (read the packet) and then drain and run under cold water. Soak up any moisture with a paper towel.
- In a large bowl, add the noodles, cabbage, carrot, red capsicum, edamame, spring onion, coriander and sesame seeds. Toss to combine.
- For the dressing: mix all ingredients together. You should taste a mix of sweet, salty, spicy and sour. Adjust to taste.
- Drizzle the dressing over the salad. Top with fried shallots.
- This salad will last for up to 2 days in the fridge. If you plan to eat it at another time, hold off on drizzling the dressing and adding the fried shallots. Do this last minute so it doesn’t go soggy!!!
Nutrition
Calories: 352kcalCarbohydrates: 46gProtein: 14gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 2345mgPotassium: 1110mgFiber: 19gSugar: 15gVitamin A: 7275IUVitamin C: 100mgCalcium: 395mgIron: 9mg
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