Serves:4
Preparation time:15 minutes
Cooking time:2 minutes to boil the noodles
Ingredients:
Vermicelli Salad:
- 250g Chang's Vermicelli Rice Noodles
- 12-16 cooked, peeled king prawns (tails intact)
- 1 large carrot, cut into thin matchsticks
- 1 cucumber, cut into thin matchsticks
- 1 red capsicum, sliced thinly
- 2 green onions, sliced thinly
- ¼ cup Vietnamese mint, finely chopped
- ¼ cup coriander leaves
- Chilli Flakes or Fresh Chilli
Dressing:
- ½ cup Chang's Crispy Noodle Salad Dressing
- 2 tablespoons lime juice
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 1 tablespoon Chang's Pure Sesame Oil
- 2 teaspoons Chang's Original Fish Sauce
- 2 garlic cloves, minced or finely chopped
Garnish:
Chang's Original Fried Noodles, Chang's Gluten Free Fried Noodles or Chang's Crunchy Fried Noodles.
Method:
- Clean and prepare all salad ingredients.
- Boil Vermicelli Noodles, drain and run under cold water to cool down. Drain again and place noodles in a large serving bowl.
- Combine and whisk dressing ingredients and pour over the noodles. Toss to evenly coat.
- Add the salad ingredients to the noodles and toss well to combine. Garnish with Chang’s Fried Noodles and serve.
