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rice vermicelli sesame oil peanut butter soy sauce rice vinegar garlic sauce orange juice cilantro freshly scallions ginger garlic cucumbers choy carrots
Viewed: 20 - Published at: 9 years agoIngredients
- 2 bunches rice vermicelli 4 small bundles, about 160g in total
- 1 teaspoon sesame oil
- 2 tablespoons peanut butter creamy
- 1 tablespoon soy sauce, tamari
- 1/2 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce or to taste
- 1 tablespoon orange juice or 1 teaspoon sugar
- 3 tablespoons cilantro freshly chopped
- 1 each scallions, spring or green onions sliced
- 1/4 inch ginger peeled and minced
- 1 clove garlic minced, 1 small clove
- 1/2 each cucumbers peeled if desired, cut into half moon, then thinly sliced
- 1 each bok choy tough ends removed, thinly sliced
- 1 small carrots peeled and cut into match sticks
Method
- Bring a medium pot of water to a boil.
- Cook the vermicelli noodles for 6 to 8 minutes until tender.
- Drain in a colander and reserve 1 cup of cooking water.
- Toss the noodles with sesame oil, set aside.
- Meanwhile in a small bowl, whisk together all the sauce ingredients until well combined.
- Season to taste with more sauce ingredients if desired.
- In a large mixing bowl, toss together all the vegetables with sauce until well mixed.
- Add the noodles and some of the cooking water if the noodles seem too dry to mix.
- Mix everything with chopsticks or whatever tool you prefer until evenly distributed.
- Divide between two serving plates and serve.
- Note: The noodle salad can be made 1 day ahead, keep in an air-tight container in the refrigerator for overnight.
