Vermicelli and Vegetable Salad
Prep: 10min
|
Servings: 4
|
Cook: 10min
Salad of vermicelli noodles and vegetables is a recipe with fresh ingredients from the noodle salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g glass noodles
- 100 g radishes
- 200 g Sugar snap peas
- 200 g baby corn
- 2 tbsp chives
- 1 bunch Thai basil
- 1 tbsp Sesame oil
- 1 tsp fresh grated ginger
- light soy sauce
- 2 tbsp rice vinegar
Instructions
-
1.
Cook vermicelli according to package instructions until al dente. Rinse with cold water and drain.
-
2.
Wash, trim, and blanch corn kernels and sugar snap peas in salted water for about 2 minutes. Rinse and drain.
-
3.
Wash, trim radishes and slice thinly.
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4.
Combine oil, ginger, and vinegar; toss with vegetables and noodles, season with soy sauce. Let sit for about 10 minutes, then fold in Thai basil and chives before serving.
