Asian Vermicelli Salad
On days when I'm pumped up and inspired, I can cook up a hurricane! On other days, leftovers are my game. I'm sure this is how most of us feel. We love to eat but don't always love to cook.
Yesterday, salad night turned from bore to culinary galore! Exploring the depths of our pantry was the perfect way to discovering something new. This dish is easy to make, healthy, and hearty. Trying it is better than buying it!
SERVES
2 - 4 persons; 4 portions
INGREDIENTS
Shredded Carrots * 1 handful
Vermicelli Noodle * 2 pcs
Salted Peanuts * 10 pcs
Lemon / Lime *1/2 pc
Chilly Flakes * to taste
Salt * to taste
Mint * 10 pcs
Cilantro * 1 handful
Spring Onion * 1 pc
Sesame Seeds * 1 pc
Peanut Sauce * 4 tbsp
PREPS
- Finely chop the spring onion, cilantro, and mint leaves and put in the mixing bowl.
- Squeeze a fresh lemon/lime in a small bowl and add the peanut sauce.
- Coarsely crush the salted peanuts.
MAKING IT
1. Boil water in a pan and add the vermicelli noodles. After 10 minutes, strain and let them cool.
2. Once cool, add the noodles to the mixing bowl with the herbs with the shredded carrots.
3. Add the lemon-peanut sauce and stir the mix.
4. Garnish with chilly flakes, sesame seeds, salt, and peanuts. Mix well and let the noodle salad sit for at least 30 minutes.
5. Serve and enjoy! Add more peanut sauce if you like it sweeter.
