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⅓ cup soy sauce ¼ cup white wine vinegar 2 Tbsp sweet chilli sauce 2 Tbsp white sugar 1 Tbsp minced ginger 4 cloves of garlic minced 1 tsp chilli powder ¼ cup extra virgin olive oil 1 400 g package of vermicelle noodles 2 carrots peeled and grated (about 1 cup) 1 cups shredded red cabbage 1 bell pepper diced 2 green onion stalks slivered Cilantro for garnish Peanuts for garnish 2 chicken breasts cooked and cubed (optional)
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1. In a medium bowl, combine dressing ingredients and mix well.
2. Prepare the salad ingredients by slicing and dicing the vegetables.
3. Cook the noodles according to package directions.
4. Allow the noodles to completely cool before tossing with the vegetables and dressing.
5. Add chicken if desired. Garnish with onion, cilantro and peanuts before serving.
Serving: 1 serving | Calories: 473 kcal | Carbohydrates: 52 g | Protein: 28 g | Fat: 17 g | Saturated Fat: 3 g | Polyunsaturated Fat: 13 g | Cholesterol: 51 mg | Sodium: 1256 mg | Fiber: 5 g | Sugar: 14 g