MINI VERMICELLI NOODLE SALADS
This mini versions of our classic vermicelli noodle salads are perfect for canapés or snacks when entertaining. The salad is crunchy, zingy, a little bit spicy, and bursting with freshness. We have used little bamboo boats to serve but you could use any dish you prefer to serve to your guests.
Makes 12-15 Mini Portions
Ingredients:
SALAD
100g dried vermicelli noodles
1 cup finely sliced carrot
1 cup finely sliced red capsicum
1/2 cup bean sprouts
1/2 cup coriander leaves
1/2 cup mint leaves
DRESSING
2 tbsp AFR ginger soy sauce
2 tbsp rice wine vinegar
1 tsp finely chopped garlic
1 tsp finely chopped bird’s eye chilli
1 tbsp grapeseed oil (or any neutral oil)
GARNISH (optional)
AFR cinnamon + chilli peanuts (chopped)
Method:
Place the vermicelli noodles into a large bowl and pour boiling water over them until covered. Soak for 3 minutes or until soft. Using a colander, drain the noodles and refrigerate in a covered bowl until needed.
To make the dressing, place the AFR ginger soy sauce, garlic, chilli, rice wine vinegar and oil into a bowl and mix with a spoon until completely combined. Set aside until you are ready to serve the salad.
Using a large serving bowl, add the drained vermicelli noodles, carrot, red capsicum, bean sprouts, mint, and coriander, and combine well with tongs.
When ready to serve the salad, add the dressing and toss to combine. Portion into small servings and garnish with AFR Japanese coconut salt and chopped cinnamon + chilli peanuts if desired.