Rice Vermicelli Salad

Chef Sue from Wegmans brought summer flavors and ingredients to the Winging It kitchen this morning! She prepared a delicious Rice Vermicelli Salad with seasonal vegetables and shrimp. Check out the recipe below:


Rice Vermicelli – one package

¾ cup snow peas

10 shiitake mushrooms, steamed, thinly sliced

1 medium Serrano pepper, stemmed, seeded and thinly sliced

1/3 seedless cucumber, sliced

¼ cup chopped cilantro

2 shallots, peeled, thinly sliced

12oz leftover cooked shrimp

1 leftover cooked chicken breast

2 tbsp Wegmans basting oil

¾ cup sweet chili sauce

Juice of 2 limes

Salt and pepper

Radicchio leaves


Directions From Wegmans.com:

  1. Preheat grill on MED-HIGH 10 min. Clean grill; coat cleaned grill grate lightly with vegetable oil. Sear chicken on grill 2-3 min, until lightly browned 1/4 way up from bottom. Turn over; sear 2-3 min. Reduce heat to MED; close lid. Grill chicken 12-15 min, or until internal temp of chicken reaches 165 degrees; check by inserting thermometer halfway into thickest part of chicken. Transfer chicken to clean cutting surface; cut into slivers. Set aside.
  2. Soak vermicelli in enough water to cover, 15 min. Snip into 4-5-inch lengths with scissors; return to water. Set aside.
  3. Blanch peas and mushrooms in a large pot of boiling, salted water 20 sec. Transfer to bowl of ice water (keep water boiling); drain, place on a clean paper towel. Add to large bowl, along with peppers, cucumber, cilantro, and shallots.
  4. Add shrimp to boiling water, cook, stirring, 1-2 min. Add vermicelli; cook 2 min, or until tender. Transfer to bowl of ice water; drain. Add shrimp, chicken, and vermicelli to bowl with vegetables. Add basting oil; toss to loosen. Add sweet chili sauce; toss. Drizzle with lime juice; toss to combine. Season to taste with salt and pepper. Mound in radicchio leaves.

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