The vermicelli salad that will revolutionize your office lunches!

 

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East Asian cuisine

Cereals, whole grains and pasta

Lemon juice

Stir-fried Vermicelli Salad  

Serves: 4
Preparation time: 15 min (+ cooking 10 min)

Ingredients

 Rice vermicelli: 200 g

 Carrots: 1 medium, julienned

Red peppers: 1, sliced

 ​​Green peppers: 1, sliced

 ​​Kale: 100 g, chopped

Green onions: 2, sliced

 ​​Peanuts: 50 g, chopped

 Soy sauce: 3 tablespoons

 Lemon juice: 1 tablespoon

 Fresh coriander: 10 g, chopped

 Preparation (very detailed):

 **1. Prepare the vermicelli**: Cook the rice vermicelli according to the package instructions, then drain and rinse with cold water.

**2. Peel and cut the vegetables:** While the vermicelli is cooking, prepare the vegetables by cutting them into julienne strips or thin slices.

 **3. Mix the vegetables:** In a large bowl, add the carrots, red and green bell peppers, kale, and green onions to the cooled vermicelli.

Fruits and vegetables

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salad

Lemon juice

Teas and infusions

Step   Step 5. Combine everything: Pour the dressing over the vermicelli and vegetables, then gently toss to coat all the ingredients.  Step 6. Add the peanuts: Before serving, stir in the chopped peanuts for a crunchy texture. Recipe tip:  For an even fresher salad, add diced cucumbers.  Ingredient swap:  Substitute almonds for the peanuts for a different flavor.  Cooking tip:  Be sure to rinse the vermicelli under cold water to prevent sticking.   Tips: • You can add protein such as grilled chicken or shrimp for a more substantial meal. • Prepare the salad ahead of time and keep it in the refrigerator for a quick meal. Team shrimp   or team chicken   for your vermicelli

**4. Prepare the sauce:** In a small bowl, mix the  soy sauce ,  lemon juice and chopped coriander to prepare the  vinaigrette