Rice Vermicelli salads

Rice Vermicelli salads

Ingredients

  • 100g Rice Vermicelli
  • 10g Mixed baby salad leaves
  • 10g Rocket salad leaves
  • 10g Edamame beans
  • 10g Carrot, sliced
  • 1 X Fresh Red Chilli, sliced
  • 5g Red radish, sliced
  • 1/2 Red Onion, sliced
  • 10g Red Cabbage, sliced
  • 1/2 cucamber, sliced
  • Garnish:
  • 5g Coriander
  • 5g Roasted peanuts
  • 1/2 fresg Lemon, cut into wedges
  • 1 X Spring Onion, sliced
  • Dressing:
  • 1 tbsp Red Thai chilli, finely chopped
  • 1 tbsp Garlic, finely chopped
  • 20g Palm sugar
  • 20ml Water
  • 15ml Fish Sauce
  • 1 X Lime juice

Serves: 2

Prep Time: 2 mins

Cook Time: 2-3 mins

PREPARATION

  1. Place the rice vermicelli in boiling water.
  2. Remove from the heat and leave them to soak for 2 minutes until cooked
  3. Stir frequently to separate noodles and drain.

Dressing:

4.  Mix palm sugar and water in a bowl.

5. Add all dressing ingredients and mix well.

COOKING

6. Mix prepared salad ingredients with Lucky Boat Rice Vermicelli noodles.

7. Drizzle with the dressing and mix well.

SERVING

8. Serve on to a plate and garnish with spring onion, peanuts, coriander and fresh lemon on the side

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