VERMICELLI NOODLE SALAD
This vermicelli noodle salad is crunchy, zingy, a little bit spicy, and bursting with freshness. Enjoy as a light lunch or serve as a refreshing side dish - it pairs deliciously with grilled meats.
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. Garnish with AFR Japanese coconut salt and chopped cinnamon + chilli peanuts if desired.