I prefer to
use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (like zucchini or yellow squash), or sweet potato noodles, depending on your preference.
Skip all of those chemicals and
use rice vermicelli noodles for a healthy and delicious salad ready in 15 minutes!
I prefer to
use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (like zucchini or yellow squash), or sweet potato noodles, depending on your preference.
Not exact matches
I
used rice stick noodles instead of
vermicelli noodles and it came out exactly the same.
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I
used this brand) 1 tsp tamarind puree (I
used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g
rice stick noodles (
vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken
I
used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles for the
rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.
Just let it go and
use glass noodles or
rice vermicelli noodles.
I added 1/2 red pepper, Julienned,
used shiitake mushrooms and
rice vermicelli noodles (because I couldn't find the sweet potato ones).
You can
use any asian noodle you'd like for this salad: Ramen, Soba,
Rice Vermicelli.