Introduction
Discover the delightful flavors of a refreshing vermicelli noodle salad, perfect for a light lunch or as a side dish at gatherings. This salad features a vibrant mix of vegetables, combined with the subtle chewiness of vermicelli noodles, all dressed in a tangy and savory dressing. Whether you’re looking for a quick meal or a crowd-pleaser, this recipe is sure to impress.
Ingredients
– 100g (4 oz) dried vermicelli noodles
– 2 cups shredded white or green cabbage
– 1½ cups shredded carrot (approximately 1 medium carrot)
– 1½ cups bean sprouts
– 2 green onions, finely sliced
– ½ cup coriander (cilantro) leaves
– 2 tablespoons light soy sauce
– 2 tablespoons rice wine vinegar
– 1½ teaspoons sugar
– 1½ tablespoons grapeseed oil (or any neutral oil)
– 1 garlic clove, minced
– 1 bird’s eye chili, finely minced (optional)
– Fried Asian shallots (optional)
– Red chili, finely sliced (optional)
Prep Time
15 minutes
Cook Time
2 minutes
Total Time
17 minutes
Yield
Serves 4
Enjoy the process of making this easy and delicious salad, and watch as it becomes a favorite in your home!
Detailed Directions and Instructions
Prepare the Dressing:
– Combine all dressing ingredients (light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and minced bird’s eye chili if using) in a jar.
– Shake well to mix thoroughly.
– Let it sit for 5 minutes to allow the flavors to meld.
Prepare the Noodles:
– Cook the vermicelli noodles according to the package instructions, typically by soaking in warm or boiling water for about 2 minutes.
– Drain the noodles thoroughly.
– Let them sit for 10 minutes to remove excess water.
– If necessary, spread them on a tea towel to dry further, as excess moisture can dilute the salad’s flavor.
Assemble the Salad:
– In a large bowl, combine the drained noodles with the shredded cabbage, carrot, bean sprouts, green onions, and coriander leaves.
Dress the Salad:
– Just before serving, pour the prepared dressing over the salad.
– Toss everything together to ensure even coating.
Garnish and Serve:
– If desired, sprinkle fried Asian shallots and sliced red chili over the top for added flavor and presentation.
– Serve immediately and enjoy your refreshing vermicelli noodle salad.
Notes
Serving Suggestions:
– This salad pairs well with grilled meats or as a light stand-alone dish.
Storage Tips:
– If making ahead, store the salad ingredients and dressing separately to prevent sogginess. Combine just before serving.
Customization:
– Feel free to add other vegetables or proteins like tofu, shrimp, or chicken to suit your taste preferences.
Cook techniques
Making the Dressing
To create a flavorful dressing, combine soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and optional chili in a jar. Shake well and let it sit for 5 minutes to enhance the flavors.
Cooking Vermicelli Noodles
Prepare dried vermicelli noodles by soaking them in warm or boiling water according to package instructions, typically for about 2 minutes. Drain thoroughly and let them rest for 10 minutes to remove excess moisture.
Assembling the Salad
In a large bowl, mix the drained vermicelli noodles with shredded cabbage, carrot, bean sprouts, green onions, and coriander leaves. Combining these ingredients creates a fresh and vibrant salad.
Dressing the Salad
Just before serving, pour the prepared dressing over the salad and toss everything together to ensure an even coat of flavors, making the salad deliciously unified.
Garnishing the Salad
For extra flavor and visual appeal, sprinkle fried Asian shallots and sliced red chili on top of the salad before serving.
FAQ
Can I use other types of noodles?
Yes, you can substitute vermicelli noodles with rice noodles or any other thin noodle of your choice, adjusting cooking time as necessary.
How can I make the salad vegetarian?
This salad is already vegetarian. Ensure that the soy sauce is plant-based, as some varieties contain fish.
What can I use instead of grapeseed oil?
Any neutral oil can be used as a substitute for grapeseed oil, such as canola oil, vegetable oil, or sunflower oil.
How long can I store the leftover salad?
It’s best to consume the salad immediately for maximum freshness, but if stored in an airtight container in the refrigerator, it can last for up to 1 day.
Can I add protein to this salad?
Absolutely! You can add cooked shrimp, chicken, tofu, or other proteins to make the salad more filling.
Conclusion
This refreshing vermicelli noodle salad is a delightful blend of textures and flavors, making it a perfect choice for a light meal or side dish. The vibrant mix of cabbage, carrots, bean sprouts, and herbs, combined with a flavorful dressing, creates a dish that is both satisfying and healthy.
More recipes suggestions and combination
Asian-Inspired Chicken Salad
Substitute the vermicelli noodles with thinly sliced cooked chicken breast and add some mandarin oranges for a sweet twist.
Vegetarian Spring Rolls
Wrap the salad ingredients in rice paper for fresh spring rolls. Serve with the dressing as a dipping sauce.
Thai Noodle Salad
Incorporate sliced bell peppers, cucumber, and mint leaves into the salad for a Thai-inspired flavor. Add peanuts for crunch.
Quinoa and Vermicelli Fusion
Mix cooked quinoa with the salad ingredients for an additional protein boost while keeping the texture intact.
Fruity Noodle Salad
Add diced mango or pineapple to the salad for a tropical flavor contrast that brightens up the dish.
Spicy Tofu Salad
Include pan-fried or grilled tofu cubes for a protein-rich vegetarian option, seasoning them with a bit of chili powder for extra heat.
