Another light meal recipe to get ready for the holiday’s! (Click here for my previous light meal recipe: California salad) This time a little experiment of my own, a fusion dish using Chinese vermicelli. This type of noodle is a transparent noodle made from starch (such as mung bean starch, yam and potato starch) and water. In several countries in Asia they have their own name for this type of noodle, but in English mainly called Chinese vermicelli , Cellophane noodles or glass noodles.
Ingredients (2 persons)
100 gram Chinese vermicelli 粉絲 also known as Cellophane noodles or glass noodles
1 bell pepper
1 piece of chicken breast
And some spring onion & corn
2 tablespoon of sugar
3 tablespoon rice vinegar
3 tablespoon fish sauce
1 clove garlic chopped
150 ml hot water
1 chili (optional)
Soak the Chinese noodles in warm water until soft. Boil the Chinese vermicelli until it becomes transparent and drain it. Leave it to dry.
- Cut the chicken and bell pepper into strips. Marinate the chicken with salt and pepper and bake it until its golden brown. Remove the excess oil.
- Mix the chicken, peppers, spring onion and corn in a large bowl.
- For the dressing: mix the sugar, vinegar, fish sauce, garlic, hot water and 2 to 3 drops of lime juice in a bowl.
- Add the Chinese vermicelli into the large bowl with chicken. Stir while you add the dressing into the bowl. The vermicelli will loosen itself as you pour in the dressing.
*Important note: the Chinese noodles should be very dry, that is when the noodles are sticking together. Otherwise the dish would be too soggy.