Rainbow Asian Vermicelli Noodle Salad
Rainbow Asian Vermicelli Noodle Salad
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- 125 g vermicelli noodles
- 0.25 cup red cabbage finely shredded
- 1 carrot sliced into ribbons or grated
- 1 red capsicum small, sliced into strips
- 0.75 cup edamame beans thawed
- 3 spring onions finely sliced
- 0.75 cup Fresh coriander finely chopped
- 2 tbsp sesame seeds black or white
- 2 tbsp fried shallots
- 0.5 lime juice squeezed
- 0.25 cup fish sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tsp chilli you can use hot sauce, sriracha, dried chilli flakes or chopped fresh chilli
Instructions
- Place the noodles in a large bowl, cover with boiling water and place a plate over the top to keep the heat in. Leave for about 3 minutes (check the packet for instructions), then drain and run under cold water. Soak up any moisture with paper towel.
- In a large bowl, place the noodles, red cabbage, carrot, red capsicum, edamame beans, spring onions, coriander leaves and sesame seeds. Toss to combine.125 g vermicelli noodles, 0.25 cup red cabbage, 1 carrot, 1 red capsicum, 0.75 cup edamame beans, 3 spring onions, 0.75 cup Fresh coriander, 2 tbsp sesame seeds
- For the dressing: Mix all the ingredients together. You should taste a mix of sweet, salty, spicy and sour. Adjust ingredients to taste.0.25 cup fish sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 1 tsp chilli
- Drizzle the dressing over the salad. Top with the fried shallots.2 tbsp 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 adding the dressing and fried shallots. Do this just before eating so it doesn’t go soggy!
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