Hot & Sour Vermicelli Salad

Name: Hot and Sour Vermicelli Salad
Yield: 3
Cuisine: Fusion
Ingredients: lettuce leaves; garlic cloves; vegetable oil; cilantro; vegetable stock; mushrooms, button; vermicelli pasta; lemon juice; soy sauce, light; chili powder; sugar; mushrooms, black trumpet; mushrooms, button; shallots; scallions, spring or green onions; celery stalks; carrots

Submitted by dizzydee

YIELD

3 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

The garnish

EACH LETTUCE LEAVES
crisp *

EACH GARLIC CLOVES

TABLESPOON VEGETABLE OIL

EACH CILANTRO
sprigs, *

The yam

TABLESPOONS VEGETABLE STOCK

OUNCES MUSHROOMS, BUTTON
medium

OUNCES VERMICELLI PASTA
dry clear vermicelli noodles, soaked in water for, 20 minutes, then drained

TABLESPOONS LEMON JUICE

TABLESPOONS SOY SAUCE, LIGHT

TEASPOON CHILI POWDER

TEASPOON SUGAR

⅔

CUP MUSHROOMS, BLACK TRUMPET
fungus, pre-soaked *

⅔

CUP MUSHROOMS, BUTTON
medium

EACH SHALLOTS
finely *

EACH SCALLIONS, SPRING OR GREEN ONIONS
or scallions, undefined *

EACH CELERY STALKS
with leaves

EACH CARROTS
small

Directions

Line a serving dish with lettuce and set aside.

Fry the garlic in the oil until golden brown and set aside.

In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed.

Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.