Three-coloured vermicelli

COVER

An old man once told me : we eat first with our sight, then with our smell and finally with our taste.

So here’s a first fast and easy recipe high in colours ! for one person you will need :

  • 1 carrot, sliced in thin half length strips

  • A quarter of a lemon (or half a lime)

  • 1 spring onion

  • Vermicelli (or any kind of clear rice noodles)

  • Dried seaweed (find it at the Asian grocery store)

  • A shred of ginger (or ginger powder) 

  • 1 teaspoon vegetable stock powder

  • Sesame oil

  • Soy sauce

  • Mixed seeds (My home made mix : linseed, sesame seeds and poppy seeds) 

  • Pepper, chilli flakes 

  • 500ml of water

    1INGREDIENTS

Bring water to the boil, reduce to simmer and make the broth by adding the vegetable stock, finely chopped ginger, lemon zest, sesame oil, cracked pepper, chilli flakes and slices of carrot.

Wait a minute or two to add the seaweed and vermicelli.

2COOKING

Two minute later they should be cooked, turn off the gas, add the roughly chopped spring onion and lemon juice 

3LASTTOUCHES

You can choose to eat it as a bulked up noodle soup or drain it (keep the broth as a drink, it’s full of minerals) I just used my fork to transfer everything to my plate, added some soy sauce and mixed seeds and “Voila” !

4FINAL

Bon appetit !

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