This easy side salad works well as an accompaniment to any Asian meal that already packs a punch. It is bright, fresh and light and takes minutes to make. I like arranging the noodles in to individual ‘nests’ for something a little different.
individual vermicelli noodle salad (enough for 2 or 3 pax)
Small packet of vermicelli noodles (100 grams)
Boiling water from the kettle
1 carrot, using a potato peeler, peel the carrot in long strips
1/3 of a red capsicum, finely sliced
1/3 of a yellow capsicum, finely sliced
2 shallots, chopped finely
simple dressing
2 tablespoons of olive oil
1 tablespoon of red wine vinegar
1 teaspoon castor sugar
Juice of half a lemon
Salt, freshly cracked pepper
1 clove of garlic, crushed
- Pour boiling water straight from the kettle over the vermicelli noodles in a large bowl. Cover with a lid for 6- 8 minutes until the noodles are soft. Strain and set aside.
- Arrange the noodles on a serving platter and top with the carrot and capsicum.
- Sprinkle over the shallots and pour the dressing over the top just before you are ready to eat.
Lo’s tips
- Serve with Gyoza dumplings and/or Thai chicken balls.
