Thai Vermicelli Noodle Salad with Abalone
Tangy, sweet, spicy, and savory, this light Thai Vermicelli with Abalone Salad is a great make-ahead recipe for your Chinese New Year 2023 celebration dinner. It can even be a no-cook recipe, and is the perfect dish for beginner home chefs!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 bundle glass noodles (about 37.5g/ 1.3 oz)
- 8 slices canned abalone (About ⅓ of a can, thinly sliced)
- ⅓ Cup water used to blanch the noodles and abalone
- 4 Tablespoons abalone brine
- 1 Tablespoon Gula Melaka (Substitute: brown sugar)
- 1½ Tablespoons fish sauce
- 1½ Tablespoons rice vinegar (Substitute: fresh lime juice)
- 1 clove garlic (minced)
- ¾ small red onion (sliced thinly)
- 1 sprig coriander (rough chop the leaves. Save the stem and roots for other recipes.)
- 1 spring onion (sliced thinly)
- 1 Tablespoon dried shrimp (pan-fried)
- 1 Tablespoon Ground peanuts (or to taste)
Instructions
- 1
They can be made pliable by soaking in water but since I'm poaching the abalone, I thought I might as well cook the noodles too. Bring a large pot of water to boil on medium-high heat then blanch the thin noodles for 1-2 minutes. Tip: if you have a small sieve like I do, place the noodles in them before putting it in the boiling water. It makes it easier to fish the noodles out later!
- 2
Once soft, remove, and carefully drain off the excess water and pour the noodles into a large bowl.
- 3
Using the same pot of boiling water, lower the heat. You want it simmering not boiling hot. Place the abalone slices in the sieve and poach in the simmering water till warm, then add to the bowl in Step 1. Note: We don't want to overcook the abalone as we want them nice and tender! Tip: keep this water- it's like a diluted abalone stock, great for soups, congee or braises!
- 4
Leave 1/3 Cup of poaching water in the pot and keep the rest.
- 5
To the 1/3 Cup of water, add approximately 4 Tablespoons of the canned abalone brine and 1 Tablespoon of Gula Melaka sugar and stir till dissolved. If the sugar is stubbornly solid, turn the fire on to low and stir.
- 6
Once dissolved, switch off the fire and stir in the rest of the sauce ingredients: 1.5 Tablespoons of rice vinegar (or fresh lime juice), 1.5 Tablespoons of fish sauce (or to taste, since different brands have different levels of saltiness) and the garlic.
- 7
Mix well and taste. Add salt if necessary (unlikely as fish sauce is salty.)
- 8
Add 5 Tablespoons of sauce from Step 3 to the bowl of noodles from Step 1 and mix well. (Extra sauce can be served on the dining table for people to help themselves.)
- 9
Add the onions, chilies, coriander and spring onion to the noodles and mix till everything is well-coated with the sauce.
- 10
Now, sprinkle the dried shrimps and ground peanuts (if using) on top. Serve and enjoy!Note: We don't add them in the previous Step as we don't want them to become soggy.