Recent Posts
Monday Mumbles
A few words
and a shrug along the way
Zucchini
or courgette
a type of small summer squash
looks like a cucumber but smaller and with *rougher skin*
low in calories
good for folate, potassium and vitamin A
some like it raw, some like it cooked basically it can be used in any way
Summer is great! The beach and cocktails, and mangoes are in season!
but really, it can get too hot to cook. Theres only so much more heat my little pad can take in. Besides, salads and my eternal summer favourite of rice paper rolls, Ive had to be more creative in creating meals that emitted as little heat as possible thats how Vermicelli Glass Noodles Salad with Wakame emerged. Easy, simple and full of nutrition Enjoy!
What you need:
100g rice vermicelli
65g/1 (single-serve) bundle of glass noodles
A bunch of greens your choice, finely sliced
2-3 tablespoons of dry wakame
Sauce:
2 tablespoons of plum sauce
1 tablespoon of hoisin sauce
1 tablespoon of soy sauce
1 tablespoon of fresh chilli paste
2 tablespoons of rice wine
1/2 tablespoon of sesame oil
What to do:
1
With a little salt in the water, cook vermicelli per packet instructions. Drain and rinse under cold running water.
2
Place glass noodles in a pot/heatproof bowl, pour boiling water over and allow to stand until soft (usually 4-5 minutes). Drain and rinse under cold running water. Place together with vermicelli and cut into shorter lengths.
3
Pour enough boiling hot water over the wakame to cover it. Youll notice that the wakame will absorb the water quickly and become soft. If its still *hard* add more hot water. When soft, add to noodles.
3
Whisk sauce ingredients together taste, and add more of the respective sauces per your taste. Pour over the noodles and wakame. Mix well.
4
Steam the finely sliced greens. Allow to cool, then toss and mix well with the noodles and wakame.
5
Either serve at room temperature or slightly chilled.
your choice of greens... I used bok choy for a bit of crunch
Tips...
- If you find the wakame a bit too *fishy smelling* to your liking, mix a tablespoon of rice wine and several dashes of sesame oil to it. Set aside for 10-15 minutes before adding to noodles (per step 4).
- Any type of greens will do. You can even just julienne some carrots and cucumber if you prefer not to turn on the stove at all 
Monday Mumbles
A few words
and a shrug along the way
Rice Vermicelli
also known as rice sticks or thin rice noodles
not the same as glass noodles/bean noodles
made of rice and water
sold dried in bundled sheets
off-white in colour, cooked or uncooked
served in soups or stir-fried, and can also be used in rice paper rolls or salads
This age-old food has become a modern-day super food. High in alpha linolenic acids a plant-derived omega 3 fatty-acid its benefits are known to be immense. Many studies have shown it to lower total cholesterol and *bad* cholesterol (LDL), as well as blood pressure
[ Click here to read more ]
An airline recently ran a risqué campaign along the lines of this *trend*/term. The spoof documentary on the Cougar, however, drew some outrage across different groups. Was the boundary pushed on this one, or is it a play on reality?
[ Click here to read more ]
I love that Summer is here. Ive had enough of cold months and gloomy weather I was starting to think I was living in London
[ Click here to read more ]
|
|
|
Comments (1)
Add Comments
Read More
Mmm... Not very Thai I'm afraid, unless you used mangoes 
Comment by Lara M
on Can Christmas Gifts Wreck Relationships?
Love Speaks
Food Slate