Daily Archives: April 10, 2020

Hey there ! So if you know me a little, you know we live in Singapore and are surrounded by a mix of Asian cuisines, which I looooove ! Noodles and vermicelli are a main staple in every kitchen here, and I always carry brown rice vermicelli for a quick and easy stir fry or salad in this case. I prefer to use brown rice ones, as they are more interesting from a nutritional standpoint and tastewise, you can really not tell the difference once blended with the rest. In the salas below, I use a mix of veggies I like, but feel free to change / skip / replace (cauliflower or brocollini can also work very well, change for red cabbage for more polyphenols and a burst of colour, and play with the herbs: dill or asian thai basil are really nice alternatives). If you don’t like goji berries, use raisins, dried cranberries or blueberries or omit (though I like having that little natural sweet note). Finally, peanuts work very well in Asian flavored dish, but omit if allergic, or replace by toasted crushed cashews or sunflower or pine nuts. If you are not GF you can use soba noodles (some are 100 GF, but not all, so check the label). As always, this is a ridiculously easy recipe, you can do quickly and twist with your current mood ! ENJOY 🙂

INGREDIENTS

Serves 4 large portions as a main

250g brown rice vermicelli cooked as per package instructions

Half a brocoli, cut into small florets, blanched and sliced

1 large carrot julienned

100 g blanched snow peas sliced

Half a yellow raw capsicum sliced

25 g shredded mixed herbs (mint, coriander, chives, thai basil, ..)

2 tbsp crushed grilled peanuts

1 tbsp black sasimi seeds

1 tbsp goji berries

Optional chili flakes

Dressing: Juice and zest of 1 small lime, 3 tbsp rice vinegar, 3 tbsp sesame oil + 2 tbsp avocado oil (or grapeseed), 1 tbsp tamari sauce, 3 tbsp maple syrup (honey is also ok if not vegan)

INSTRUCTIONS

Prepare your dressing.

Transfer all your salad ingredients (except the nuts, seeds and keep 1 tbsp herbs) in your nicest large salad bowl. Using your clean 🙂 hands, mix all dry ingredients well, add the dressing and combine everything well again together. Top your salad with remaining ingredients and serve immediately (or keep in fridge for a few days, but then better not to pour the dressing)