Asian Vermicelli Salad

Asian Vermicelli Salad is a quick to put together and super healthy salad. Its a perfect side for grills, or a meal in itself with some grilled prawns or tofu . 

I love brown rice vermicelli. So light and so versatile to flavouring, that you can spin out anything out of it. From a vegetable upma, to a creamy pasta, to a warm noodle to a cold salad. I simply love them. On my diet days, i used to have these as 1 meal a week for sure. 

The tip to handle these vermicelli right is to drain it in cold water right after cooking. And then toss it in the same pan where you cook the veggies, and add some soy sauce, or fish sauce whatever you prefer to flavor them, the vermicelli absorbs the flavors well, and is better after some resting. 

The best part about this salad is you can use whatever you have handy and just the dressing does the trick. I used the veggies left in my pantry, like bok choy, and purple cabbage, cucumber, carrot and some shrimps, you can toss some tofy instead, to have a equally delicious vegeterian version. 

Ingredients for Salad

  • 1/2 packet brown rice vermicilli
  • 1/4 cup purple cabbage, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 red pepper, carred, peeled, cored, thinly sliced
  • 2 head bok choy, cleaned, and cut into halves.
  • 8-9 frozen Prawns, devained
  • olive oil
  • 1 tsp honey (optional)
  • 1 tsp oyster sauce (optional)
  • 1 tsp parsley, finely chopped
  • 2 tbsp toasted, crushed peanuts

Ingredients for dressing

  • 1 tbsp light soy sauce / fish sauce
  • 1 tbsp rice wine vinegar / lemon juice
  • 1 tsp honey
  • 1 tbsp any neutral oil
  • 1 garlic clove, minced
  • 1/4 tsp chilli flakes
  • salt

Directions

  1. Cook the brown rice vermicelli, as per instructions, and drain in cold water, and let it dry before using.
  2. Mix the dressing ingredients in a small jar, and shake well and keep aside. 
  3. Heat a pan, add some olive oil, add the minced garlic, let it brown, add the honey, and oyster sauce, and fry the prawns for 4-5 minutes. 
  4. Remove from heat, and set aside. 
  5. In the same pan, add the washed and cut bok choy leaves, and give a stir on high, for 2 minutes, until just wilted. Remove and add to the Shrimps
  6. Toss the vermicilli in the same pan, for a minute or two, and add the cabbage, if you prefer them a little cooked. Remove and set aside. 
  7. Now add the rest of the veggies, bok choy, shrimps, and the dressing and mix well with fingers. 
  8. Top it with some toasted crushed peanuts, and serve.