Vermicelli noodle salad
March 12th 2007 02:14
Makes for 4 persons
Ingredients:
100 gm (1 bundle) rice vermicelli noodles (available from Asian supermarket)
50 gm fresh bean sprouts (available from Asian supermarket)
¼ cucumber, diced
5-6 cherry tomatoes, halved
2 tablespoons unsalted roasted peanuts
2 tablespoons coriander leaves, diced (available from Asian supermarket)
Seasoning:
1 tablespoon sesame seed oil
4 tablespoons sweet chilli sauce
2 teaspoons sugar
2 teaspoons salt
1 inch ginger, grated
Juice of ¼ lemon
Optional: ½ green chilli, diced
1. Soak vermicelli rice noodles in boiling water for 1 hour.
2. Drain vermicelli noodles and place in large bowl.
3. Add cucumber, tomatoes, peanuts and coriander leaves.
4. In another bowl, mix sweet chilli sauce, sugar, salt, ginger, lemon juice and chilli. Add some boiling water to create a runny sauce.
5. Pour sauce over the vermicelli noodles and mix well.
6. Add sesame seed oil, mix well and top with some coriander leaves before serving.
Ingredients:
100 gm (1 bundle) rice vermicelli noodles (available from Asian supermarket)
50 gm fresh bean sprouts (available from Asian supermarket)
¼ cucumber, diced
5-6 cherry tomatoes, halved
2 tablespoons unsalted roasted peanuts
2 tablespoons coriander leaves, diced (available from Asian supermarket)
Seasoning:
1 tablespoon sesame seed oil
4 tablespoons sweet chilli sauce
2 teaspoons sugar
2 teaspoons salt
1 inch ginger, grated
Juice of ¼ lemon
Optional: ½ green chilli, diced
1. Soak vermicelli rice noodles in boiling water for 1 hour.
3. Add cucumber, tomatoes, peanuts and coriander leaves.
4. In another bowl, mix sweet chilli sauce, sugar, salt, ginger, lemon juice and chilli. Add some boiling water to create a runny sauce.
5. Pour sauce over the vermicelli noodles and mix well.
6. Add sesame seed oil, mix well and top with some coriander leaves before serving.
| 60 |
| Vote |
Subscribe to this blog
