Rice Vermicelli salads

Rice Vermicelli salads


  • 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


  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.


4.  Mix palm sugar and water in a bowl.

5. Add all dressing ingredients and mix well.


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

7. Drizzle with the dressing and mix well.


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

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