Ingredients:

  • 150 grams (5.3 oz) Rice Vermicelli noodles
  • 50 grams (1.8 oz) Bean Sprouts, rinsed and drained
  • 1 stock Lettuce, thinly sliced (e.g., Romaine, Iceberg, or Butter Lettuce), about 1 cup
  • 2 tbsp Cockles, cooked and ready-to-eat
  • 2 tbsp Cooking Oil (vegetable, canola, or peanut oil)
  • 40 ml (2.7 tbsp) Lime Juice, freshly squeezed (about 2 limes)
  • 1 tbsp Minced Garlic, freshly minced
  • 1 tbsp Minced Dry Chillies (adjust to your spice preference)
  • 1 tbsp Light Soy Sauce
  • 1 pinch Salt, or to taste

Instructions:

  1. Soak the rice vermicelli noodles in a bowl with hot boiling water for 5 minutes. Drain the noodles in a colander and rinse thoroughly with cold water.
  2. In a frying pan or wok, heat the cooking oil over low heat. Stir-fry the minced garlic and dry chillies for about 1 minute, or until fragrant, being careful not to burn the garlic.
  3. Add the cockles and bean sprouts to the frying pan. Season with salt and light soy sauce. Stir-fry briefly, about 1 minute, until the bean sprouts are slightly softened.
  4. Remove the pan from the heat and stir in the fresh lime juice. Taste and adjust seasoning as needed.
  5. Transfer the cooked dressing to a large bowl. Add the drained rice vermicelli and sliced lettuce.
  6. Gently toss all the ingredients together until well combined and the noodles are evenly coated with the dressing. Serve immediately and enjoy!