( Makes 6 to 8 servings )
INGREDIENTS
DRESSING
6 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup rice vinegar
2‑1/2 tablespoons sugar
4 tablespoon of kicap manis
2 tablespoon of garlic oil (fry 5 pips of garlic)
NOODLES
1 packet beehoon (rice vermicelli)
1 tablespoon sesame oil
2 small carrots, shredded
3 cups of Chinese cabbage, cut.
1/2 large think-skinned cucumber, shredded
2 cups french beans
1/4 cup sunflower seeds
1 Chilli pepper, sliced.
1 onion (sliced)
2 tablespoons of roasted sesame
PREPARATION:
For dressing, combine the ingredients; mix well.
Soak rice vermicelli. Cook noodles according for 2 to 3 minutes; drain. Rinse under cold running water; drain again. Combine noodles and 1 tablespoon sesame oil; toss lightly to coat. Refrigerate until ready to serve.
You can either stir fry or boil the cut cabbage, carrot, chilli pepper and french beans.
To serve, place noodles on large platter. Add the stir fried/boiled vegetables. Garnish with fried onions, roasted sesame seeds and sunflower seeds. Mix the vermicelli and vegetables together with the dressing.
1 onion (sliced)
2 tablespoons of roasted sesame
PREPARATION:
For dressing, combine the ingredients; mix well.
Soak rice vermicelli. Cook noodles according for 2 to 3 minutes; drain. Rinse under cold running water; drain again. Combine noodles and 1 tablespoon sesame oil; toss lightly to coat. Refrigerate until ready to serve.
You can either stir fry or boil the cut cabbage, carrot, chilli pepper and french beans.
To serve, place noodles on large platter. Add the stir fried/boiled vegetables. Garnish with fried onions, roasted sesame seeds and sunflower seeds. Mix the vermicelli and vegetables together with the dressing.
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