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The first time I tried bean vermicelli was at my primary school in Blenheim, when we were treated to a traditional island chop suey during class one summer’s day. Food: a win, since forever.
I remember loving the texture of the skinny, translucent noodles; my experiences with vermicelli from then on was always in the context of comfortingly greasy spring rolls from the local fish & chip shop, deep-fried and wrapped along with a heap of limp cabbage and a handful of unidentifiables. I had never actually cooked with vermicelli until recently, when my friend Maia and whipped up a bunch of noodle-filled rice paper rolls for dinner. They were YUM AS HELL, check out the recipe here.
I ended up with most of a huge-ass packet of noodles left over, and have been experimenting with makin’ some noodle salads rencently. Previously uncharted territory! This is one of my favourite things about eating vegan – it is a push to explore food in a whole new way.
This recipe is for my favourite noodle salad so far – it is light, flavourful and moreish. The noodles just soak up the dressing like it was meant to be. The dressing would work with quickly stir-fried veges too – mix it up!
Single Serve Vermicelli, Carrot & Mint Salad with Sesame-Soy Dressing
1 small carrot, peeled & grated
handful of bean vermicelli
1 tbsp fresh mint leaves, chopped finely
1 tbsp sesame oil
2 tsp soy sauce (tamari if you’re on Team Gluten-Free)
2 tsp rice wine vinegar
1 tsp pure maple syrup
1 tsp peanut oil
What to do:
Add vermicelli to a small baking dish and cover with boiling water. Leave 5-6 mins, until cooked. Drain well, rinse in cold water and set aside.
Combine dressing ingredients in a small, deep bowl; whisk well. Add carrot, mint and vermicelli. Cover and refrigerate for an hour or up to overnight.
Garnish with a couple of mint leaves to serve.