Follow this tasty and easy recipes to make Vegetable vermicelli
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Practical information
- Total time: 45 min
- Preparation time: 10 min
- Cooking time: 5 min
- Rest time: 30
- Number of people: 4
- Difficulty: easy
- Average cost
- Type: Entrance
- Category: Salad
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Rich in fiber, Gluten-free, Dairy-free, Egg-free,
Preparation
- Cook the rice vermicelli in salted boiling water according to the instructions on the package (about 5 min).
- Drain them, refresh them under a trickle of cold water, drain again then let them cool completely.
- Rinse the green pepper, remove the tail and the seeds, then cut the flesh into thin strips.
- Chop the red onion. Cut the zucchini into thin slices.
- Cut the asparagus into sections and cook them for 5 minutes in simmering water.
- Drain.
- Combine all the ingredients in a bowl.
- Whisk the lemon juice and sesame oil, pour over the salad and place in the refrigerator for about 30 minutes.
The rice vermicelli make it possible to prepare “pasta” salads without going through the “wheat” box. For a version that is still gluten-free, you can also use soy vermicelli (translucent after cooking), or 100% buckwheat sobas (Japanese spaghetti, in organic stores or Japanese grocery stores).
