alevia's kitchen
Short Description
Delicate vermicelli noodles are tossed with crisp vegetables, fresh herbs, and a tangy-sweet Asian dressing for a refreshing, flavourful salad.
Ingredients
Salad:
12 ounces thin Asian vermicelli noodles such as rice sticks or mung bean
2 carrots, shredded
4 green onions, chopped
1 ½ cups fresh bean sprouts
½ peppers julienne
¼ snow peas julienne
1 small water chestnut
⅓ cup chopped cilantro
Dressing:
4.5 oz fish sauce
½ cup seasoned rice vinegar
5 tablespoons sugar
5 cloves garlic, pressed or minced
¼ teaspoon crushed red pepper
½ cup sweet chilli sauce
2 tablespoons soya sauce
1 tablespoon grated ginger
1 tablespoon Sambal
1 teaspoon cumin
1 oz Mirin
1 lime juiced
Preparation
To soften the vermicelli noodles, place them in a large bowl and cover with boiling water, letting them soak for 3-4 minutes until tender. Rinse with cold water, drain, and transfer to a large bowl. Add the shredded carrots, peppers, snow peas, bean sprouts, and chopped cilantro to the noodles.
In a glass jar with a lid or a bowl, combine the fish sauce, rice vinegar, sugar, garlic, sweet chili sauce, soy sauce, grated ginger, Sriracha, cumin, mirin, and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if needed. Garnish with additional cilantro, green onion, and a squeeze of lime if desired. The salad can be prepared in advance and refrigerated overnight, but if preparing ahead, add the cilantro just before serving.