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Cold Rice Vermicelli and Bean Sprouts Salad

Fettuccine.Inn's picture
  Peanut oil 1 Tablespoon
  Eggs 2 , beaten
  Fresh bean sprouts 4 Cup (64 tbs), placed in a colander, 3 quarts of boiling water poured over them, drained and cooled
  Boiling water 3 Quart (For Pouring Over Fresh Bean Sprouts)
  Canned sweet white cucumbers 3 , shredded
  Chives 1⁄2 Cup (8 tbs), cut into 1 inch pieces
  Shredded pork roast 1 Cup (16 tbs)
  Light soy sauce 1⁄3 Cup (5.33 tbs)
  Hot green chilies in vinegar/Bottled tabasco peppers 8 Small, chopped
  Sesame oil 2 Teaspoon
  Sugar 2 Teaspoon
  White vinegar 1⁄2 Cup (8 tbs)
  Chopped fresh ginger 1 Tablespoon
  Salt To Taste
  Rice vermicelli 3 Ounce, placed in pot of boiling water, removed from heat, and allowed to set for 10 minutes; drained, rinsed under cold water, and drained again

In a saucepan, heat the oil and cook the eggs as for an omelet; cook until just set.
Turn onto a plate, cool, then cut into 2-inch-long shreds and place in a large mixing bowl.
Add the bean sprouts, cucumbers, chives, and pork to the eggs in the mixing bowl.
In a saucepan, place the soy sauce, chilies, sesame oil, and sugar.
Bring to a boil; set aside to cool.
Blend the vinegar and ginger.
Add 1/4 cup of the vinegar mixture and 3 tablespoons of the soy sauce mixture to the bowl with the bean sprouts.
Toss well and taste for seasoning, adding salt, if necessary.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Cold Rice Vermicelli And Bean Sprouts Salad Recipe