Bean and Broccoli Vermicelli With a Chilli and Soya Sauce Dressing

Crunchy greens with a salty umami dressing, a match made in heaven. I’ve always said salads don’t need to be bland soggy piles of lettuce, and this recipe proves just that. Flavour for days and tons of sensational seasonal bite, it’s the salad to end all salads!

When to eat

I recommend eating this dish from June to September.

Recipe

Serves 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

This meal is around 88% less polluting than the average UK meal.

  • Eating this recipe will save around 2.61 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 21.55 KM in a modern car.

Ingredients

  • 400 g Runner Beans
  • 600 g Broccoli
  • 200 g Carrot
  • 100 g Spring Onion
  • 60 g Ginger
  • 2 Red Chilli
  • 2 Tablespoon Soya Sauce
  • 20 g Sesame Seed
  • 200 g Vermicelli Noodle
  • 4 Tablespoon Sunflower Oil

Instructions

  • First make the dressing. De-stalk and chop the red chilli, then peel and chop the ginger. Place both in a small blender along with the sunflower oil and soya sauce. Pulse until the sauce has a chunky but smooth consistency.
  • Top and tail the runner beans, then halve. Break the broccoli into individual florets and dice the stalk into 2 cm pieces. Cover the bottom of a deep pan in about an inch of salted water and bring to the boil. Add both the beans and broccoli, cover and boil for about 4 – 5 minutes until the veg is soft with a little bite. Drain and reserve, allowing to cool a little.
  • Break the vermincelli noodles in half so the noodles are much shorter. Bring a pan on water to the boil and toss in the vermincelli noodles. Boil for about 2 minutes until the noodles are soft. Drain and add the noodles to a large mixing bowl. Allow the noodles to cool for a couple of minutes before adding the cooked broccoli and runner beans. Finely slice the spring onion and toss with the noodle mixture. Drizzle the dressing over the salad and top with the sesame seeds.
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