Bean and Broccoli Vermicelli With a Chilli and Soy 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!

Course Main Course

Cuisine Asian

Diet Vegan, Vegetarian

Keyword bean vermincelli noodles, easy vermincelli noodles, noodle salad recipes, noodles recipes, vermincelli noodles

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings

Calories 289

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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