:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/0tmGdMK1SLKlllUH0zQV/2643f88b2fd75e009458ec5508467c.jpeg "How to make Fresh Vermicelli Noodle Salad with Dressing")
How to make Fresh Vermicelli Noodle Salad with Dressing
This refreshing Vermicelli Noodle Salad is a sumptuous blend of cooked vermicelli noodles tossed with fresh and crunchy vegetables, tossed in a tangy Dressing. This salad is a perfect cool dish for hot summer days. Its distinct Asian flavor is both delicious and revitalizing.
Ingredients
Ingredients:
- 150 gms vermicelli noodles
- 1 large carrot julienned
- 1⁄2 red bell pepper julienned
- 1⁄2 yellow bell pepper julienned
- 2 spring onions chopped
- 1⁄4 Cup Chopped fresh cilantro
- 1⁄4 Cup chopped fresh mint
For the Dressing:
- 1⁄4 Cup fish sauce
- 1⁄4 Cup rice vinegar
- 2 tbls lime juice
- 2 tbls sugar
- 1 Thai chili finely chopped
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Directions
Soak the vermicelli noodles in a bowl of hot water for about 10 minutes, until soft.
While the noodles are soaking, prepare the dressing. Combine the fish sauce, rice vinegar, lime juice, sugar, garlic, and Thai chili in a small bowl. Stir until the sugar is dissolved.
Strain the noodles and rinse under cold water. Using kitchen scissors, cut the noodles into manageable lengths.
In a large serving bowl, combine the cooled noodles, carrot, red and yellow bell peppers, spring onions, cilantro, and mint.
Pour the dressing over the salad and toss well to combine.
Chill the salad in the fridge for at least one hour before serving to allow the flavors to meld together.
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TammersHow to make Fresh Vermicelli Noodle Salad with Dressing
This refreshing Vermicelli Noodle Salad is a sumptuous blend of cooked vermicelli noodles tossed with fresh and crunchy vegetables, tossed in a tangy Dressing. This salad is a perfect cool dish for hot summer days. Its distinct Asian flavor is both delicious and revitalizing.
Soak the vermicelli noodles in a bowl of hot water for about 10 minutes, until soft.
While the noodles are soaking, prepare the dressing. Combine the fish sauce, rice vinegar, lime juice, sugar, garlic, and Thai chili in a small bowl. Stir until the sugar is dissolved.
Strain the noodles and rinse under cold water. Using kitchen scissors, cut the noodles into manageable lengths.
In a large serving bowl, combine the cooled noodles, carrot, red and yellow bell peppers, spring onions, cilantro, and mint.
Pour the dressing over the salad and toss well to combine.
Chill the salad in the fridge for at least one hour before serving to allow the flavors to meld together.
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