cold spinach vermicelli recipe

How to Make Cold Spinach with Noodles: A Complete Guide

Cold Spinach with Noodles is a refreshing, nutritious, and easy-to-prepare dish, perfect for hot days or as a light appetizer. Here’s a simple step-by-step guide to create this flavorful Asian-inspired salad.

### Ingredients

- 200g fresh spinach, washed and trimmed

- 100g glass noodles (mung bean vermicelli), soaked in warm water until soft

- 3 cloves garlic, minced

- 1 red chili, thinly sliced (optional, for heat)

- 2 tbsp soy sauce

- 1 tbsp rice vinegar

- 1 tsp sesame oil

- 1 tsp sugar

- 1 tbsp vegetable oil (for stir-frying garlic)

- Sesame seeds, for garnish

### Instructions

1. Prepare the Vegetables: Blanch spinach in boiling water for 1–2 minutes until wilted, then immediately transfer to ice water to retain its vibrant color. Squeeze out excess water and roughly chop. Drain the soaked glass noodles and cut into shorter lengths if needed.

2. Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves. Set aside.

3. Stir-Fry Aromatics: Heat vegetable oil in a pan over medium-low heat. Add minced garlic and chili (if using), stir-fry for 30 seconds until fragrant—do not let the garlic brown.

4. Combine: In a large mixing bowl, combine the blanched spinach, drained glass noodles, and the stir-fried garlic mixture. Pour the sauce over the ingredients and toss gently until everything is evenly coated.

5. Serve: Let the salad marinate for 10–15 minutes to allow the flavors to meld. Garnish with sesame seeds before serving chilled.

This dish balances earthy spinach with chewy noodles and a savory-sweet tangy dressing, making it a crowd-pleaser. Enjoy it as a side dish or a light meal!