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kerabu-bee-hoon-recipe-nyonya-rice-vermicelli-salad

Kerabu Bee Hoon Recipe (Nyonya Rice Vermicelli Salad)

A refreshing Nyonya-style rice vermicelli salad, perfect for a light meal or side dish.
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Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Nyonya
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 200 g Rice Vermicelli soaked in water for 10 minutes
  • 100 g Bean Sprouts
  • 1 Cucumber julienned
  • 1 Carrot julienned
  • 2 Red Chilies sliced
  • 50 g Shrimp boiled and peeled
  • 1 tablespoon Lime Juice
  • 2 tablespoon Fish Sauce
  • 1 tablespoon Sugar
  • 2 tablespoon Peanuts crushed
  • 1 handful Coriander Leaves chopped

Instructions 

  1. 1. Cook the soaked rice vermicelli in boiling water for 2-3 minutes until tender. Drain and set aside.
  2. 2. In a large mixing bowl, combine the cooked vermicelli, bean sprouts, cucumber, carrot, red chilies, and shrimp.
  3. 3. In a small bowl, mix lime juice, fish sauce, and sugar until the sugar dissolves.
  4. 4. Pour the dressing over the vermicelli mixture and toss well to combine.
  5. 5. Garnish with crushed peanuts and chopped coriander leaves before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 800mg | Potassium: 300mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2000IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg

Keywords

Nyonya, Rice Vermicelli, Salad
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