Speedy Asian Veggie Vermicelli Noodle Bowl
with Lime Dressing & Sticky Five Spiced Nuts
The secret to this zesty little number is the abundance of flavour and crunch from homemade spiced nuts. Once you’ve mastered this savoury take on a nut praline, you’ll never look back! It’s perfect for accompanying all manner of dishes, or even just as a snack on its own.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
carrot
1 bunch
spring onions
1 unit
cucumber
1 bunch
mint
1 unit
long red chilli
½ packet
vermicelli noodles
1 sachet
Chinese five spice
(May be present: Gluten. )
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 unit
lime
1 bag
red cabbage
Not included in your delivery
olive oil
2 tbs
brown sugar
3 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
rice wine vinegar
Nutritional Values
Utensils
Instructions
Bring a full kettle of water to the boil. Grate the carrot (unpeeled). Finely slice the spring onion (use the green parts, discard the white). Cut the cucumber into 0.5 cm half-moons. Finely chop the mint leaves. Finely slice the long red chilli (if using).
Place the vermicelli noodles (use suggested amount) in a large bowl and pour over enough boiling water to completely cover the noodles. Note: Be sure to use the correct amount of noodles so your meal is perfectly balanced, just the way we planned it! Soak for 5-6 minutes, or until softened. Drain well, refresh under cold water and return to the bowl. TIP: Drizzle with a little olive oil to prevent the noodles from sticking
While the noodles are soaking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 of the brown sugar, the Chinese five spice and 2/3 of the soy sauce and heat until the mixture is bubbling. Add the roasted almonds, roasted cashews and roasted peanuts, stir to coat, and cook for 1-2 minutes, or until slightly sticky. Remove from the pan and set aside on a sheet of baking paper to cool.
While the nuts are cooling, cut the lime in half and juice until you have 1 tbs for 2 people / 2 tbs for 4 people. In a small bowl, combine the lime juice, rice wine vinegar, remaining soy sauce and remaining brown sugar. Set aside.
Add the carrot, spring onion, cucumber, mint (reserve some for garnish) and shredded red cabbage to the bowl with the noodles. Pour over the soy-lime dressing and toss to combine. TIP: Toss the salad just prior to serving to prevent soggy veggies.
Divide the Asian vermicelli salad between bowls and spoon over the five spice sticky nuts. Garnish with the remaining mint leaves and long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli.