Crunchy Noodle Salad Recipe

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Crunchy Noodle Salad Recipe


Crunchy Noodle Salad Recipe with Garlic Chilli Oil

If you want something special on a Sunday meal, try this rainbow noodle salad, absolutely full of great flavour with rice noodle salad aka koey teow, crunchy beetroot noodle, carrot pickles, white radish and tons of crunchy veggies and top with GARLIC CHILLI OIL, every mouthful as exciting! I’m obsessed with chilli oil and literally, I can top any food on it and it tastes so great! 


Serving 4pax 

4 pax Asian vermicelli noodles such as rice stick or mung bean

1 Dry Beetroot noodle 

1 carrot shredded

1 cucumber seeded and shredded

1 cup Bean Sprouts 

1 cup fresh white radish chopped 

1/3 cup chopped cilantro


Sauce ingredients 

1/2 cup fish sauce

1/2 cup apple vinegar

3 tablespoons sugar

2 cloves garlic pressed or minced

1/4 teaspoon crushed red pepper

Lime or lemon 

1 tbsp Garlic Chilli (optional) 



Steps:

  1. Make the dressing: In a small bowl, whisk all sauce ingredients on a small plate.

  2. In a large bowl or plate, toss all ingredients until combined. Serve immediately 

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