Rice Vermicelli Toss with Oyster Dressing
and Vegetables
Description
Rice Vermicelli is a versatile ingredient that can be used in a variety of ways. It makes a great addition to a quick stirfry, or as a filling for rice paper rolls. Here it used to make a light summer salad with a spicy asian dressing.
Preparation Steps
- 1Prepared Wai Wai Rice Vermicelli according to instructions on the package.
- 2Combine dressing ingredients in a bowl; set aside.
- 3Place rice vermicelli in a bowl, toss with sesame oil.
- 4Add dressing, spring onion, carrot and cucumber; toss to coat with dressing. Serve.
Products
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Number of Serves | 4 |
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Preparation Difficulty | Easy |
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Cuisine | Asian Fusion |
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Cooking Method | No Cook |
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Course | Salad |
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Cooking Time | 10 minutes |
Ingredients
- 200g Wai Wai Rice Vermicelli
- 1 tsp Yeo's Sesame Oil
- 2 stalks spring onion, julienne
- 1 carrot, julienne
- ½ cucumber, julienne
- Dressing
2 tbsp Lee Kum Kee Premium Soy Sauce - 2 tbsp Heng Shun Chinkiang Vinegar
- 1 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tsp Lee Kum Kee Chilli Garlic Sauce
- 2 tsp Yeo's Sesame Oil
- 1 tsp sugar
