Chinese Rice Vermicelli Salad

Translucent, supple vermicelli that absorb an umami and acidic dressing. Fresh, crunchy vegetables provide contrast to the soft noodles.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 292
• Protein: 7 g
• Carbs: 46 g
• Fat: 8 g

Ingredients

• 200 g Dried rice vermicelli ( dry )
• 1 piece Carrot ( finely julienned )
• 0.5 piece Cucumber ( finely julienned )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece Garlic ( minced )
• 3 tbsp soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tsp White sugar
• 1 tbsp Lime juice
• 0.5 piece Fresh cilantro ( chopped )
• 1 piece Thai chili optional ( seeded and minced )
• 30 g Peanut optional ( crushed )

Instructions

1. Rehydrating the vermicelli

   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. Preparing the crunch

   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. Emulsifying the dressing

   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. Assembly and resting

   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.

Chef's tips

• 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.

Storage

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.