Vermicelli Salad (Vietnamese)
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INGREDIENTS
| 1 |
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packet fake chicken strips
(to replace 2 x t-bone steaks)
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| 250 |
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g packett bean vermicelli
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| 1 |
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carrot, halved lengthways and thinly sliced diagonally
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| 1 |
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lebanese cucumber, halved and thinly sliced
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| 1/2 |
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cup (125ml) lemon juice
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| 2 |
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tablespoons vegan fish sauce
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| 1 |
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tablespoon brown sugar
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| 1 |
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clove garlic, crushed
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| 1 |
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red chilli, finely chopped
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| 1 |
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bunch coriander, leaves picked
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olive oil spray
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salt & ground black pepper |
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INSTRUCTIONS
| 1. |
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Cook fake chicken strips on pan to packet instructions. Transfer to plate and cover with foil.
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| 2. |
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Place vermicelli in a large heatproof bowl and cover with boiling water. Set aside for about 3 mins or until just soft, drain and rinse under cold water.
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| 3. |
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Toss fake chicken strips with vermicelli, carrot and cucumber. Whisk together lemon juice, fish sauce, sugar, garlic and chilli and toss through salad. Add coriander leaves and serve. |
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