Chinese Rice Vermicelli Salad
Ingredients
- 200 gDried rice vermicelli (dry)
- 1 pcCarrot (finely julienned)
- 0.5 pcCucumber (finely julienned)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcGarlic (minced)
- 3 tbspsoy sauce
- 2 tbspRice vinegar
- 1 tbspSesame oil
- 1 tspWhite sugar
- 1 tbspLime juice
- 0.5 pcFresh cilantro (chopped)
- 1 pcThai chili (seeded and minced)
- 30 gPeanut (crushed)
Method
Translucent, supple vermicelli that absorb an umami and acidic dressing. Fresh, crunchy vegetables provide contrast to the soft noodles.
- 1
Submerge the rice vermicelli in a large volume of boiled water off the heat. Let sit until tender but still having a slight bite. Drain and rinse immediately with very cold water to stop the cooking process.
- 2
Cut the carrot and cucumber into fine julienne. Thinly slice the spring onions and mince the garlic. The cut must be consistent so the vegetables blend perfectly with the noodles.
- 3
In a bowl, dissolve the sugar in the rice vinegar and lime juice. Add the soy sauce, minced garlic, and sesame oil. Whisk to combine.
- 4
Mix the noodles with the vegetables and the dressing. Add the chopped cilantro and sliced chili. Let rest for 10 minutes so the flavors penetrate the core of the vermicelli.
Frequently asked questions
How do you get this dish right?
- Never boil vermicelli vigorously; simmering or just-boiled water is enough to maintain their elasticity.
- If the noodles stick after rinsing, add a drop of neutral oil and mix by hand.
- Squeeze the cucumber well after cutting to remove excess water that could dilute the dressing.
How long does this dish keep?
Keeps for 24 hours in the fridge in an airtight container. Add a splash of soy sauce just before serving if the noodles have absorbed everything.
