Vermicelli With Ancho Chile Sauce Food

VEGGIE VERMICELLI

Veggie vermicelli image

Rustle up this veggie vermicelli with garlic and chilli dressing in just 15 minutes. It's perfect for busy days when you want something quick and healthy

Provided by Liberty Mendez

Categories Dinner

Time 15m

Number Of Ingredients 12

Ingredients

200g rice vermicelli noodles
2 carrots, finely shredded
½ small bunch of cucumber, peeled into ribbons using a vegetable peeler
150g sugar snap peas, halved at an angle
½ small bunch of coriander, finely chopped
2 tbsp unsalted peanuts, toasted and roughly chopped
3 tbsp olive oil
1 tbsp rice vinegar
½ tsp honey
thumb-sized piece of ginger, peeled and grated
2 small garlic cloves, grated
1 red chilli, finely sliced

Steps:

Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

Nutrition Facts : Calories 699 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium

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