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LEARN HOW TO MAKE AN EASY VERMICELLI RICE NOODLE SALAD RECIPE TODAY!

LAY HO MA (how's it going in Cantonese)! This is definitely one of the most refreshing and flavourful dishes ever. I enjoy this year round but especially in the hot summer months. Join me in this episode and learn how to make a delicious rice vermicelli noodle salad recipe today!

BOWL INGREDIENTS:
350g extra firm tofu
2 tsp soy sauce
3 tsp dark soy sauce
2 tsp umami powder (   • This Spice is So Good you'll be running to...  )
1 tbsp chili oil (   • Most addictive Red Chili Oil Recipe to SPI...  )
100g rice vermicelli
1 mini cucumber
1/2 carrot
1 long red chili pepper
1/4 head iceberg lettuce
80g bean sprouts
1/2 cup roasted peanuts
handful fresh cilantro
handful fresh mint
lime wedges to serve

SAUCE INGREDIENTS:
few slices red chili pepper
1 large piece garlic
1 1/2 tsp salt
2 tbsp cane sugar
small piece kombu (   • SUPER CRUNCHY Japanese style Seaweed (Komb...  )
1/4 cup hot water
1 cup cool water
juice of 1 lime


DIRECTIONS:
1. Preheat the oven to 400F. Bring a pot of water to boil for the noodles. Pat dry the extra firm tofu with a paper towel. Break apart and crumble the tofu into a large mixing bowl. Add in the soy sauce, dark soy sauce, umami powder, and chili oil. Mix to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins

2. When the water comes to a boil, turn off the heat. Soak the rice vermicelli in the hot water for about 5mins. When the noodles are done, rinse and drain with some cold water and set aside

3. Chop the mini cucumber and carrot into matchsticks. Slice the long red chili pepper. Thinly shred the iceberg lettuce. Rinse and drain the bean sprouts and set aside

4. To make the sauce, start by adding a few slices of the red chili pepper to a mixing bowl. Grate in a large piece of garlic. Add the salt, cane sugar, kombu, and 1/4 cup of hot water. Stir to dissolve the salt and sugar. Then, add 1 cup of cool water and the lime juice

5. Coarsely crush the roasted peanuts in a pestle and mortar. Assemble your noodle salad with the rice vermicelli, shredded lettuce, carrots, cucumber, some red chili pepper, bean sprouts, crumbled tofu, fresh cilantro, and fresh mint. Generously spoon over some of the sauce and serve with some lime wedges


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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