Name: Rice Vermicelli Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 1/2 package 227 g rice vermicelli; 1 tablespoon (15 ml) rice vinegar; 1 tablespoon (15 ml) sesame oil untoasted; 1 tablespoon (15 ml) black sesame seeds; 1 tablespoon (15 ml) hoisin sauce; 1 tablespoon (15 ml) soy sauce; 1 green onion, finely chopped; A 6-inch (15-cm) long piece of cucumber, cut into thin strips; Tabasco sauce, to taste

Ingredients

- 1/2 package 227 g rice vermicelli
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) sesame oil untoasted
- 1 tablespoon (15 ml) black sesame seeds
- 1 tablespoon (15 ml) hoisin sauce
- 1 tablespoon (15 ml) soy sauce
- 1 green onion, finely chopped
- A 6-inch (15-cm) long piece of cucumber, cut into thin strips
- Tabasco sauce, to taste

Preparation

- Rehydrate the noodles in boiling water for about 5 minutes. Rinse under cold running water and drain well.
- In a bowl, combine the remaining ingredients. Add the noodles and toss to combine.
- Serve the salad cold or at room temperature with Asian-Style Pork Chops.

Rice Vermicelli Salad

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Ingredients

Preparation

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