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Vermicelli salad

April 8, 2019
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Our Vermicelli Noodle Salad is quick to make and super healthy!

 

Ingredients:

  • 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
  • 2 carrots shredded
  • 2 cucumbers seeded and shredded
  • 4 green onion chopped
  • 1 1/2 cups fresh bean sprouts
  • 1/3 cup chopped cilantro
  • 1/2 cup fish sauce
  • 1/2 cup seasoned rice vinegar
  • 3 tablespoons sugar
  • 2 cloves garlic pressed or minced
  • 1/4 teaspoon crushed red pepper
  • Lime
  • Crazy dragon dumplings of choice

Method:

  1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles. Steam dumplings as directed and add to bowl.
  2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however, if making ahead, add the cilantro just before serving.

Posted in: Uncategorized
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