Vermicelli Noodle Salad

the noodle salad may be a refreshing salad for all Asian dishes - and particularly for barbecue! This salad will suit most Southeast Asian dishes including Thai, Vietnamese, Korean and Chinese

INGREDIENTS

100g / 4 oz dry vermicelli noodles (Note 1)

2 cups grated white or green cabbage

1 1/2 cups grated carrots (1 medium carrot)

1 1/2 cups bean sprouts

2 spring onions, thinly sliced

1/2 cup cilantro / cilantro

BEARING

2 tablespoons of sweet soy

2 tablespoons rice vinegar

1 1/2 teaspoons sugar

1 1/2 tablespoons grapeseed oil

1 clove minced garlic

1 cayenne pepper, finely chopped

TRIMS

Asian fried shallots, for garnish

Red chili, thinly sliced

INSTRUCTIONS

1.Combine the sauce ingredients during a jar and shake well to mix . Let stand 5 minutes for the spices to infuse.

2.Prepare the vermicelli noodles consistent with package directions (usually soak in warm or boiling water for two minutes). Drain well then put aside for 10 minutes to empty excess water. activate the napkin if necessary to form it drier (watery noodles = watery taste).

3.Toss the vermicelli noodles with the remainder of the salad ingredients.

4.Just before serving, add the sauce. Garnish with fried Asian red onions if desired.