Soak a package of rice vermicelli in cold water until rehydrated and chewy, drain and set aside. Dry roast 1.5 cups of large broccoli florets in the oven/air fryer until lightly charred and tender, set aside to cool. Cut one carrot, one Serrano, one red chili, 1/4 of a white onion into very thin matchsticks or slices. Once broccoli is cool cut into bite size florets. Roughly shred 1-2 handfuls of salad greens of choice, set aside. All current ingredients can be thrown into the same big salad bowl for mixing.
Sauce: 2 tbsp of chili oil of choice, all of the following micro planed or finely minced: 1” knob of ginger, 1 large garlic clove, 1 red Thai chili (if microplaning, freeze for 5-10 mins prior!), 1 tbsp of soy sauce, 1 tbsp of sriracha, 1 tsp of sesame oil, 1 tsp sesame seeds, several dashes of fish sauce, 1 tsp of sugar or more to taste, half a lime’s juice. You may need to double this to coat the whole salad but these are the proportions!
Pour half the sauce over salad ingredients and gently mix using tongs, pour other half and mix again. Serve room temp or cold right out of the fridge.
I’d have used cilantro if I had some but I didn’t! What else should I add next time? I’d like to try this with beef.
1 Comment
https://thewoksoflife.com/poached-chicken-scallion-ginger-sauce/#recipe recipe for the chicken! Allow to cool and shred into large chunky shreds, set aside.
Soak a package of rice vermicelli in cold water until rehydrated and chewy, drain and set aside. Dry roast 1.5 cups of large broccoli florets in the oven/air fryer until lightly charred and tender, set aside to cool. Cut one carrot, one Serrano, one red chili, 1/4 of a white onion into very thin matchsticks or slices. Once broccoli is cool cut into bite size florets. Roughly shred 1-2 handfuls of salad greens of choice, set aside. All current ingredients can be thrown into the same big salad bowl for mixing.
Sauce: 2 tbsp of chili oil of choice, all of the following micro planed or finely minced: 1” knob of ginger, 1 large garlic clove, 1 red Thai chili (if microplaning, freeze for 5-10 mins prior!), 1 tbsp of soy sauce, 1 tbsp of sriracha, 1 tsp of sesame oil, 1 tsp sesame seeds, several dashes of fish sauce, 1 tsp of sugar or more to taste, half a lime’s juice. You may need to double this to coat the whole salad but these are the proportions!
Pour half the sauce over salad ingredients and gently mix using tongs, pour other half and mix again. Serve room temp or cold right out of the fridge.
I’d have used cilantro if I had some but I didn’t! What else should I add next time? I’d like to try this with beef.