Quick Vermicelli Salad Asian S

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Serves 3-4

Prep 10min

Cook 10min

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

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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

Prep

10min

Cook

10min

Boil the vermicelli for 3 minutes then transfer to a colander and cool under running water. Drain and keep aside.

Thinly slice the cucumber, season lightly with salt and keep aside. When it's softened, squeeze well to remove any moisture.

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.

Thinly slice the ham and cut the drained vermicelli from Step 1 into bitesize lengths.

Put the soy sauce, sugar, salt, vinegar and mustard in a bowl and mix well. Add the vermicelli and mix well.

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.

Transfer to a serving dish. You can top with more sesame seeds if you like.

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