Wednesday, July 3, 2013

Thai Vermicelli Tuna Salad Recipe

Going for a more oriental flavour, I decided to pair thai-style vermicelli with my greens. For the additional spice, I topped it off with some chilli tuna.

To season vermicelli, you need to be more heavy-handed as vermicelli, on its own, has no taste. I used sweet potato noodles/vermicelli for this dish as I was preparing this salad a day before consumption and I did not want the noodles to be overly mushy/disintegrate overnight. The good thing about sweet potato noodles is that they are very springy and do not lose their chewiness easily. It is also used in making Jap Chae, a famous Korean stir-fried vegetable dish.

100g vermicelli (I used Sing Long brand, sweet potato noodles)
2.5 tbsp lemon juice
2 tbsp fish sauce
1 tbsp sugar
1 tsp soy sauce
2 tsp thai sweet chilli sauce
White pepper

1. Boil vermicelli as per instructions on packaging, drain and leave aside

2. Mix all seasoning together and add in cooked vermicelli. Mix well and serve.

Sweet potato vermicelli tends to stick together after its been cooked. By placing canned chilli tuna on top of the vermicelli, the tuna oil will seep into the noodles, giving more flavour. If not using tuna, you can add sesame oil.

If you do not like or have fish sauce, simply replace with light soy sauce. 

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