4 October, 2015
Rice Noodle Salad
Rice Noodle Salad
Serves: 4 mains or 8-10 sides
Ingredients:
- 100-120g dried vermicelli noodles
- 1 large carrots, finely julienne
- 1 continental cucumber, finely julienne
- 1 red onion, thinly sliced
- 1 cup bean shoots
- 1 cup fresh shredded coriander, stems included
- 1/2 cup fresh roughly shredded mint
Method:
- Place the vermicelli noodles in a mixing bowl and cover with boiling water for approximately 15 minutes or until they are translucent
- Drain the noodles and set aside to cool
- Prepare your vegetables as described and add into the mixing bowl
- Add in the fresh herbs and use your hands to mix the salad well ensuring the noodles are evenly spread out.
- Serve with your preferred dressing
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This is not a freezer friendly recipe
- Picture shown has the salad served with the C4K Kitchen’s Thai Chilli Salad Dressing
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.