Asian Rice Noodle Salad 🌶

This is a refreshing salad to have on a hot day. It’s also very user friendly. You can make it well in advance and leftovers will keep refrigerated for a couple of days.  I love the dressing so much that I could almost drink it.

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Asian Rice Noodle Salad 🌶

Votes: 1
Rating: 4
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Course

Salads & Sides

Cuisine

Asian, Vegetarian

Prep Time

20 minutes

Cook Time

0

Servings

people

Ingredients

Salad Ingredients

• 100 grams dried vermicelli noodles
• 2 cups sliced womboc
• 1 cup bean shoots
• 3 or 4 spring onions
• 1 cup carrot grate on a box grater or julienne on a mandolin
• 1 Lebanese cucumber halved, seeds removed and sliced
• 1 large handful fresh coriander reserve some leaves for garnish

Dressing Ingredients

• 1 lime juiced
• 11/2 tbs light soy sauce see notes
• 3 tsp sugar
• 1 tbs oil mild eg. canola
• 1 garlic clove minced
• 1 birdseye chilli very finely diced with the seeds

Garnish

• 1 mild, red chilli thinly sliced on the diagonal
• 1-2 tbs fried shallots available at Asian grocers & some supermarkets (optional)
• coriander leaves

Course Salads & Sides Cuisine Asian, Vegetarian Prep Time 20 minutes Cook Time 0 Servings people Ingredients Salad Ingredients 100 grams dried vermicelli noodles 2 cups sliced womboc 1 cup bean shoots 3 or 4 spring onions 1 cup carrot grate on a box grater or julienne on a mandolin 1 Lebanese cucumber halved, seeds removed and sliced 1 large handful fresh coriander reserve some leaves for garnish Dressing Ingredients 1 lime juiced 11/2 tbs light soy sauce see notes 3 tsp sugar 1 tbs oil mild eg. canola 1 garlic clove minced 1 birdseye chilli very finely diced with the seeds Garnish 1 mild, red chilli thinly sliced on the diagonal 1-2 tbs fried shallots available at Asian grocers & some supermarkets (optional) coriander leaves

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

For The Salad

1. Soak the noodles in boiling water for about 15 minutes until they are transparent. Rinse under cold water and drain. Make one slice with a sharp knife through the batch of noodles cutting them in half
2. Slice the whole of the spring onions finely and reserve the green section for the garnish. In a large mixing bowl, combine the noodles with the white sliced spring onion, all of the prepared vegetables and the coriander (pluck the leaves from the bunch, no need to chop). Toss to combine and refrigerate until required. You can prepare this salad in advance and add the dressing just before serving
3. To serve, pour the dressing over the vegetables, mix well and transfer the salad onto a platter. Sprinkle with coriander leaves, finely sliced green spring onion, very thin slices of the mild red chilli and fried shallots

   

For The Dressing

1. Place all of the dressing ingredients into a small jar ( making sure the garlic is properly minced) and shake well.
2. An easy way to mince garlic is to peel and roughly chop the clove. Sprinkle the clove with a little salt and rake through with a fork until it becomes a paste

Recipe Notes

You may need up to 3tbs light soy sauce depending on how juicy the lime is. Start of with 11/2 tbs, taste test and add a little more soy to obtain the balance of salty, sweet and spicy

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