
Ingredients
- 100g Vermicelli Noodles
- 1 Medium Carrot, shredded
- 2 Spring Onions, chopped
- 2 cups White Cabage, shredded
- 2 Tbsp Rice Wine Vinegar
- 2 Tbsp Light Soy Sauce
- 1.5 tsp White Sugar
- 1 Birds Eye Chilli, sliced
- 0.5 cup of fresh Coriander
- 1 Garlic clove, chopped
- 1.5 tbsp Olive Oil
Method
- Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
- Prepare vermicelli noodles (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off excess water.
- Combine vermicelli noodles with remaining salad ingredients.
- Just prior to serving, toss through dressing.
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR