Ingredients for Asian Vermicelli
- 8 ounces vermicelli
- 1 red bell pepper, chopped
- 1 green onion, chopped (for garnish)
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/4 cup sesame seeds (for garnish)
- 1/4 cup vegetable oil
- 1 teaspoon red pepper flakes (or more, to taste)
- 2-3 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cups shredded carrots
- 2 cups shredded red cabbage
- 1 medium cucumber, chopped
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup chopped roasted peanuts (optional)
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How to Make Asian Vermicelli
- Cook vermicelli noodles according to package directions until tender but still slightly firm. Drain well and rinse with cold water to prevent sticking. Set aside.
- While the noodles are cooking, prepare the vegetables: Shred carrots and red cabbage, chop cucumber and bell pepper.
- In a large bowl, combine the cooked vermicelli noodles, shredded carrots, red cabbage, cucumber, and bell pepper.
- In a small saucepan, heat the vegetable oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
- Stir in the soy sauce and honey. Bring to a simmer and cook for about 1 minute, until the sauce slightly thickens.
- Pour the warm soy-honey dressing over the noodle and vegetable mixture. Toss gently to coat evenly.
- Taste and adjust seasoning as needed. Add more soy sauce for saltiness, honey for sweetness, or red pepper flakes for heat.
- Toss the salad a couple more times before serving.
- Garnish with sesame seeds or crushed peanuts before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
102g
Fat
16g
Carbs
19g
