Description
A light and refreshing Vermicelli Noodle Salad featuring delicate rice noodles tossed with crunchy cabbage, shredded carrot, bean sprouts, and fragrant herbs. The salad is dressed with a tangy, slightly sweet dressing of soy sauce, rice wine vinegar, garlic, and chili, making it a perfect side dish or light meal.
Ingredients
Scale
Noodles
- 100g / 4 oz dried vermicelli noodles
Vegetables & Herbs
- 2 cups white or green cabbage, shredded
- 1 1/2 cups shredded carrot (about 1 medium carrot)
- 1 1/2 cups bean sprouts
- 2 green onions, finely sliced
- 1/2 cup coriander/cilantro leaves
Dressing
- 2 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- 1 1/2 tsp sugar
- 1 1/2 tbsp grapeseed oil or any neutral oil
- 1 garlic clove, minced
- 1 bird’s eye chili, finely minced
Garnish (optional)
- Fried Asian shallots
- Red chili, finely sliced
Instructions
- Prepare the dressing: Combine the light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and finely minced bird’s eye chili in a jar. Shake well to combine and set aside for 5 minutes to allow the flavors to meld.
- Prepare the vermicelli noodles: Soak or cook the vermicelli noodles according to the packet instructions, usually by soaking in warm or boiling water for about 2 minutes. Drain the noodles well, then set aside for 10 minutes to drain off any excess water. For best results, spread the noodles out on a tea towel to dry further if needed to prevent a watery salad.
- Combine salad ingredients: In a large bowl, mix the drained vermicelli noodles with the shredded cabbage, shredded carrot, bean sprouts, sliced green onions, and coriander/cilantro leaves until well combined.
- Dress and serve: Just before serving, toss the noodle and vegetable mixture with the prepared dressing. Garnish with fried Asian shallots and finely sliced red chili if using for extra flavor and crunch.
Notes
- You can adjust the heat by varying the amount of bird’s eye chili or red chili garnish.
- Soaking the noodles thoroughly and draining them well is important to avoid a watery salad.
- Fried Asian shallots add a crunchy texture and extra umami but are optional.
- This salad is best served fresh but can be stored in the refrigerator for up to a day; dress just before serving.
