less than 30 mins
less than 10 mins
By Ching-He Huang
From Saturday Kitchen
For the prosperity toss
- 350g/12oz vermicelli mung bean noodles (‘glass noodles’), hydrated
- 1 tbsp toasted sesame oil
- 50g/1¾oz carrots, cut into julienne (matchsticks)
- 50g/1¾oz cucumber, cut into julienne
- 50g/1¾oz red pepper, cut into julienne
- 50g/1¾oz yellow pepper, cut into julienne
- 50g/1¾oz spring onion, cut into julienne
- 50g/1¾oz pink grapefruit pieces
- 1 small handful pomegranate seeds
- 1 small-medium handful cooked tiger prawns
- 1 small-medium handful cooked shredded chicken breast
- 50g/1¾oz smoked salmon slices
- 50g/1¾oz roasted salted cashew nuts
- 50g/1¾oz fried wonton skin pieces
- 1 small handful coriander, for garnish
For the plum dressing
- 2–3 tbsp plum sauce
- 1–2 tbsp oyster sauce
- 2–3 tbsp clear rice vinegar
- 1–2 tbsp toasted sesame oil
- 5–6 tbsp mirin
- 1–2 tbsp toasted white sesame seeds
To make the prosperity toss, put the vermicelli in a heatproof bowl. Boil a kettle of water. Pour the water over the noodles and let it stand to rehydrate for 5 minutes.
To make the plum dressing, mix all the ingredients well in a small bowl and then transfer the dressing to a small jug.
To finish the salad, drain the mung beans and run through cold water from the tap. Drizzle over 1 tablespoon of toasted sesame oil and set in a large round platter dish.
Lay all the fresh ingredients in ‘mounds’ or piles on top of the noodles on the platter and decorate the edges of the platter with the fried wonton skin pieces.
To serve, ensure your guests are ready with a pair of chopsticks each. Just before serving, pour over the dressing, and then begin with you and your guests standing over the dish, tossing the ingredients in the air, as high up as possible, without losing any, while shouting out lucky Luna New Year phrases! After the ceremony, sit down, serve some into your bowls and eat immediately.