Hot & Sour Vermicelli Salad
Yield
3 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The garnish | |||
| 5 | each |
lettuce leaves
crisp |
*
|
| 1 | each |
garlic cloves
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
cilantro
sprigs, |
*
|
| The yam | |||
| 4 | tablespoons |
vegetable stock
|
|
| 2 | ounces |
mushrooms, button
medium |
|
| 4 | ounces |
vermicelli pasta
dry clear vermicelli noodles, soaked in water for, 20 minutes, then drained |
|
| 2 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
soy sauce, light
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
sugar
|
|
| ⅔ | cup |
mushrooms, black trumpet
fungus, pre-soaked |
* |
| ⅔ | cup |
mushrooms, button
medium |
|
| 2 | each |
shallots
finely |
*
|
| 1 | each |
scallions, spring or green onions
or scallions, undefined |
*
|
| 1 | each |
celery stalks
with leaves |
|
| 1 | each |
carrots
small |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The garnish | |||
| 5 | each |
lettuce leaves
crisp |
*
|
| 1 | each |
garlic cloves
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
cilantro
sprigs, |
*
|
| The yam | |||
| 6E+1 | ml |
vegetable stock
|
|
| 57.8 | ml/g |
mushrooms, button
medium |
|
| 115.6 | ml/g |
vermicelli pasta
dry clear vermicelli noodles, soaked in water for, 20 minutes, then drained |
|
| 3E+1 | ml |
lemon juice
|
|
| 45 | ml |
soy sauce, light
|
|
| 2.5 | ml |
chili powder
|
|
| 5 | ml |
sugar
|
|
| 158 | ml |
mushrooms, black trumpet
fungus, pre-soaked |
* |
| 158 | ml |
mushrooms, button
medium |
|
| 2 | each |
shallots
finely |
*
|
| 1 | each |
scallions, spring or green onions
or scallions, undefined |
*
|
| 1 | each |
celery stalks
with leaves |
|
| 1 | 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.
