Baby Cabbage and Carrot with Vermicelli - Exclusive

Name: Baby Cabbage and Carrot with Vermicelli - Exclusive
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Baby napa cabbage; to taste Carrot; to taste fans; 1/2 piece Xiaomi chili; a pinch Coriander; to taste Salt; to taste light soy sauce; to taste Black vinegar; to taste Sesame oil; to taste chili oil; to taste Numbing Pepper Sauce

Silky vermicelli, tender baby cabbage and blanched carrot shreds mingle under a tangy, gently numbing dressing. Cool and slurpable, it makes a cheerful starter or a light companion for rice.

10 minNewEasy Cold Dishes Mix Sour Spicy

Instructions

1
Shred the baby cabbage stems.
2
Wash it and set it aside for later use.
3
Wash the noodles.
4
Blanch in boiling water until softened, then take out and cool.
5
Shred the carrots and blanch them in water, then take them out and cool them.
6
Put the carrots and vermicelli on the baby cabbage.
7
Garnish with cilantro and small chili peppers.
8
An appropriate amount of salt, light soy sauce, rice vinegar (no rice vinegar at home, used aged vinegar), sesame oil, chili oil, and Sichuan pepper paste to make a seasoning sauce.
9
Pour the prepared sauce over and mix evenly.
10
Finished product.