Thursday, 2 June 2011

Rice Vermicelli Salad With Red Peppers & Greens .

These days I am on a journey of discovering Oriental Cuisine which I so enjoy . The problem is to find recipes that use ingredients that are easily available and easy to pronounce :O)
I ate this amazing salad and have tried to replicate it here , for Sikandalous Cuisine , and am quite chuffed by the end result .


The original salad also had crunchy asparagus which tasted superb dressed in this very unusual dressing . However the day I planned to make this salad I had only green beans handy - so went with them alone .


As in all my recipes , tweak flavors to suit your taste buds and go with whats at hand . Nothing could be better than experimenting , which is what I do whenever I cook having read a recipe .


You will need :

75 Grams Rice Vermicelli broken into quarter size and soaked in warm water to which a teaspoon of Sesame Oil has been added .
Let the rice soak for about an hour till it softens , then drain and set in strainer to get rid of the water .

1 to 1 1/2 Red Peppers cut in 1" finger size .
1 Cup Green Beans cut like the peppers .
1 Tablespoon Sesame Seeds / Til roasted lightly .

Par boil the beans in water to which 1 teaspoon of sugar has been added to keep them looking green .30 second later throw in the peppers.Almost immediately drain out the beans and peppers . The idea is for the peppers and greens to retain their bite .
Next , plunge the beans and peppers in a bowl of iced water to prevent further cooking .Total combined boiling time not more than a minute .

The Dressing

1 Tablespoon Sesame Oil
3 Tablespoon Balsamic Vinegar ( rice vinegar preferred )
1 1/2 Tablespoons Light Soy Sauce .
1 Teaspoon Sugar .
1 Tablespoon chopped ginger .
1 Teaspoon Wasabi Powder or paste .

In a glass jar mix the above thoroughly and set aside . Make in advance , it keeps forever in the fridge .

Mix the vegetables and the rice vermicelli along with the dressing .
Chill the salad .When plated sprinkle roasted sesame on the salad when ready to eat .



Serve chilled .


This dish tastes great as a leftover a day or two later .

The Wasabi Sesame oil combination will tease your taste buds like never before !

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