Chef K’s vermicelli noodle salad
This big salad will be your lunch for a whole week, and our number one selling smoothie packs a nutrient-dense punch for the morning, or an afternoon pick-me-up.
Makes 8 servings | Takes 1h 30min
1 package (250 grams) brown rice vermicelli
¾ cup toasted sesame oil
1 heaping Tbsp jalapeño purée (recipe follows)
¼ cup tamari
1 heaping Tbsp turmeric
3 Tbsp fish sauce
1/2 cup red onion, julienned
1/4 cup green onion, julienned
1 cup sweet pepper, julienned
1 cup celery, julienned
1 cup carrot, grated
Soak noodles in a bowl in cold water and set aside for one hour. Bring a large pot of water to the boil and throw the noodles in for four minutes. Drain and run noodles under very cold water to stop the cooking process immediately and to ensure the noodles don’t stick together. Let noodles drain and dry in the colander with a clean cloth underneath to absorb excess water. Take care not to overcook the noodles or they will turn to mush.
Heat the sesame oil, tamari and fish sauce in a small saucepan on high heat. Add jalapeño purée while stirring constantly with a whisk. When mixture begins to bubble up, add turmeric and whisk on high until incorporated into a thick sauce. Immediately remove from heat.
Pour mixture over cooled noodles and toss with hands until fully massaged into the noodles, taking care not to break noodles. Noodles will be a bright yellow … and so will your hands if you don’t wear gloves!
Mix with the vegetables. You can also add roasted cashews at this point if desired.
Jalapeño purée (for noodles)
Makes 1 cup | Takes 1h 15min
6 good size jalapeños (with seeds)
5 cloves of garlic
¾ cup white vinegar
Mince jalapeños and garlic in a food processer until very liquid. Remove from food processor and place in a saucepan with vinegar. Bring to a low simmer and let the sauce reduce on the stove for one hour. This mixture can be stored in an airtight container and kept in the fridge for at least two weeks for use in other recipes.
Nutritional value per serving: Calories 374; Fat 25g; Carbohydrates 34g; Protein 4g
More recipe inspiration: Try these veggie dumplings as a perfect complement to the meal!