Rice Vermicelli, Fresh Spinach and Roasted Peanuts2019-04-12
- 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
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.
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.
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.