Rice Vermicelli, Fresh Spinach and Roasted Peanuts

  • Servings: 4

This Asian style recipe can be a meal on its own (vegan & vegetarian) or an accompaniment to any meat, poultry or fish dish.

I use fresh spinach because it’s easier to mix with the vermicelli. The frozen spinach is too compact.

N.B: Spinach can be replaced, for example, by shredded Swiss chard or kale (leaves only).


  • About 300g of dried rice vermicelli
  • 250g of fresh spinach leaves, washed and left whole
  • 4 cloves of garlic, minced
  • 1 tbsp of grated ginger + 1 chopped shallot
  • 1 tbsp of sweet chili sauce or to taste
  • 2 tbsp of soy sauce
  • 1 tsp of cornflour diluted in a little bit of water
  • 1 tsp of Chinese 5 spice blend
  • 1 tbsp of rice or white vinegar
  • 2 tbsp of vegetable oil + 1 tsp of sesame oil
  • A handful of crushed roasted peanuts


Step 1

Prepare the rice vermicelli according to the package instructions or soak them in hot water for 3 minutes then drain, rinse with cold water and keep aside.

Step 2

Place a wok over high heat. Add the 2 oils followed by the garlic, ginger and shallot. After frying for half a minute, add the spinach leaves and keep stir frying until the spinach has wilted.

Step 3

Now add the soy, sweet chili sauce, vinegar, spice, the diluted cornflour and the vermicelli. Mix to combine, stir fry for 1 minute then remove from the heat. Add the crushed peanuts and serve.

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