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Hot and Sour Vermicelli Salad

 

10

Yield

3

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

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
cup mushrooms, black trumpet
fungus, pre-soaked
*
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 15725% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 804mg 33%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 73% Vitamin C 13%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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