Rice Vermicelli Salad

Name: Rice Vermicelli Salad
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 40 ml lime juice; 1 tbsp minced garlic; 1 tbsp minced dry chillies; 1 stock lettuce, thinly sliced; 1 pinch salt; 2 tbsp cockles; 1 tbsp light soy sauce; 50 grams bean sprout; 150 grams Rice Vermicelli; 2 tbsp cooking oil

Adrique @cook_2709407

4 stars, for myself. A healthy meal. You must try! Wont regret.
If you a seafood lover, you can just add in. I may suggest a prawn, lobster meat, squid ring will be nice too. Good luck!

Adrique @cook_2709407

4 stars, for myself. A healthy meal. You must try! Wont regret.
If you a seafood lover, you can just add in. I may suggest a prawn, lobster meat, squid ring will be nice too. Good luck!

Saved

Ingredients

30 mins

2 servings

Dressing
40 mllime juice
1 tbspminced garlic
1 tbspminced dry chillies
1stock lettuce, thinly sliced
1 pinchsalt
2 tbspcockles
1 tbsplight soy sauce
50 gramsbean sprout
150 gramsRice Vermicelli
2 tbspcooking oil

Saved

Steps

30 mins

1

Soak Rice Vermicelli with hot boiling water for 5 minutes. Drain n rinse with cold water.
2

pour oil into frying pan, stir fry the garlic, dry chillies for 1 minute. add in cockles, bean sprout, salt, light soy sauce and lime juice. (use low fire)
3

Transfer the dressing into a large bowl, add in rice vermicelli and lettuce. mix all gently and ready to serve.