Vermicelli Noodle Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vermicelli noodle salad is a light, refreshing Asian salad with rice noodles, cabbage, carrots, and bean sprouts tossed in a tangy soy-vinegar dressing with fresh herbs and chili heat. Serves as an excellent cool side for mains or BBQs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 100g / 4 oz dried vermicelli noodles ((Note 1))
- 2 cups white or green cabbage (, shredded)
- 1 1/2 cups shredded carrot ((1 medium carrot))
- 1 1/2 cups bean sprouts
- 2 green onions (, finely sliced)
- 1/2 cup coriander/ cilantro leaves
- 2 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- 1 1/2 tsp sugar
- 1 1/2 tbsp grapeseed oil ((or any other neutral oil))
- 1 garlic clove (, minced)
- 1 birds eye chilli (, finely minced )
- Fried Asian Shallots (, to garnish (optional))
- Red chilli (, finely sliced)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 351mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 47mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.