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Rice vermicelli salad with peppers

Rice vermicelli salad with peppers

Appetizers

A crunchy and colorful salad: rice vermicelli, three types of peppers, cucumber, and thinly sliced black mushrooms, seasoned with soy sauce and chili flak…

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Recipe from Persino, EdytaT, Alessia and 2 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This Asian salad combines rice vermicelli, black mushrooms, and crisp vegetables cut into thin strips. A little soy sauce and chili pepper are all that’s needed for seasoning.

Ingredients and directions

  • Prep time25 min
  • Cook time—
  • Resting30 min
  • Total55 min
  • DifficultyEasy
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $0.78
  • $3.16
  • $0.79
  • $0.18
  • $0.16
  • $0.04

Directions

  1. Soak the mushrooms and vermicelli.
  2. Slice the bell pepper and cucumber into very thin strips. After 15 minutes of soaking, also slice the mushrooms into thin strips.
  3. Combine the vegetables, mushrooms, and vermicelli, then drizzle with 1/4 cup of soy sauce. Season to taste with salt and chili pepper. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • Half a package of rice vermicelli
  • 7 dried black mushrooms (shiitake)
  • 1 cucumber
  • soy sauce
  • Hot pepper, very finely ground
  • salt

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