Quick Vermicelli Salad Asian Style

A typical version uses bean-starch vermicelli, but I used shop-bought rice vermicelli and it worked really well.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 3-4 Prep: 10 min Cook: 10 min

Ingredients

Vermicelli 100g dried
Cucumber 100g (10cm)
Ham slices 5
Egg 1
Salt a pinch
Vegetable oil 1 tsp
Sesame oil 2 tbsp
Sesame seeds 2 tbsp
Soy sauce 2 tbsp
Sugar 1.5 tbsp
Salt 1 tsp
Vinegar 2 tbsp
Mustard 1 tsp

Method

1
Boil the vermicelli for 3 minutes then transfer to a colander and cool under running water. Drain and keep aside.
2
Thinly slice the cucumber, season lightly with salt and keep aside. When it's softened, squeeze well to remove any moisture.
3
Add a pinch of salt into a beaten egg and put the vegetable oil in a frying pan. Make a thin round pancake. Roll it up and slice finely.
4
Thinly slice the ham and cut the drained vermicelli from Step 1 into bitesize lengths.
5
Put the soy sauce, sugar, salt, vinegar and mustard in a bowl and mix well. Add the vermicelli and mix well.
6
Add the cucumber, egg and ham to the bowl and mix well. Drizzle lots of sesame oil and sprinkle with sesame seeds and mix well.
7
Transfer to a serving dish. You can top with more sesame seeds if you like.

Tips & Note

Quick Vermicelli Salad Asian Style

A typical version uses bean-starch vermicelli, but I used shop-bought rice vermicelli and it worked really well.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 3-4

Prep: 10 min

Cook: 10 min

Ingredients

Vermicelli 100g dried
Cucumber 100g (10cm)
Ham slices 5
Egg 1
Salt a pinch
Vegetable oil 1 tsp
Sesame oil 2 tbsp
Sesame seeds 2 tbsp
Soy sauce 2 tbsp
Sugar 1.5 tbsp
Salt 1 tsp
Vinegar 2 tbsp
Mustard 1 tsp

Quick Vermicelli Salad Asian Style

Recipe ID :2178 Posted on 14 NOV 2016

Serves 3-4

Prep 10min
Cook 10min
views 1,381
printed 0

saved 0

A typical version uses bean-starch vermicelli, but I used shop-bought rice vermicelli and it worked really well.

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Ingredients

Print Ingredients Email Ingredients
100g dried
100g (10cm)
5
1
a pinch
1 tsp
2 tbsp
2 tbsp
2 tbsp
1.5 tbsp
1 tsp
2 tbsp
1 tsp

Method

Prep
10min
Cook
10min
1
Boil the vermicelli for 3 minutes then transfer to a colander and cool under running water. Drain and keep aside.
2
Thinly slice the cucumber, season lightly with salt and keep aside. When it's softened, squeeze well to remove any moisture.
3
Add a pinch of salt into a beaten egg and put the vegetable oil in a frying pan. Make a thin round pancake. Roll it up and slice finely.
4
Thinly slice the ham and cut the drained vermicelli from Step 1 into bitesize lengths.
5
Put the soy sauce, sugar, salt, vinegar and mustard in a bowl and mix well. Add the vermicelli and mix well.
6
Add the cucumber, egg and ham to the bowl and mix well. Drizzle lots of sesame oil and sprinkle with sesame seeds and mix well.
7
Transfer to a serving dish. You can top with more sesame seeds if you like.
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