Carrot vermicelli salad
A quick to make savoury dish; use as a base and add your favourite nuts and dried fruits.
100g bean thread vermicelli
2 carrots, grated
white pepper, to taste
1 Tbsp sesame oil
1 cup cooked, sliced chicken
¼ cup chopped parsley
Place the vermicelli in a bowl, cover with cold water and leave for about 15 minutes or until transparent.
Drain and cut into short lengths.
Add carrot, salt, pepper, oil and chicken and mix well.
Sprinkle parsley on top and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.6g|