Vietnamese salad with crunchy noodles

Cooking Salads Vietnamese salad with crunchy noodles

Vietnamese food has an equal balance of sweet, sour and salty seasoning. When cooking, taste as you go as different brands of sauces may vary in strength and flavour.

Lables: High carb Low kilojoule Low sodium Vegetarian Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Combine chilli, rice wine vinegar and sugar in a saucepan with 1 tablespoon salt. Cook over medium heat, stirring to dissolve the sugar. Increase heat and simmer for 2-3 minutes to slightly reduce. Set aside to cool completely.
  2. Toss all the remaining ingredients together, then add the chilli dressing and toss to coat. Serve immediately.

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1 long red chilli, finely chopped
1/2 cup rice wine vinegar
1/4 cup caster sugar
1/2 Chinese cabbage , finely shredded
1 carrot, finely shredded
1 cup mint leaves, roughly chopped
1 cup coriander leaves, roughly chopped
2 cups bean sprouts, picked
100g fried egg noodles

Adv

Autors
Preparation time
10
Cooking time
3
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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