Spinach and Vermicelli Salad is a classic Chinese cold dish. The Longkou vermicelli is chewy and smooth, the spinach is blanched until vibrant and crisp, and the addition of garlic, vinegar, and crispy peanuts makes it tangy, refreshing, and full of texture. It’s the perfect side dish for cutting through rich meals.
🌴 Ingredients:
· 300g spinach (washed and cut into segments)
· 1 small handful Longkou vermicelli (soaked until soft)
· 1 small handful roasted peanuts
🌴 Aromatics:
· 4-5 cloves garlic (minced)
· 2 small spicy chilies (sliced, optional)
· 1 stalk scallion (chopped, for garnish)
· A small pinch of toasted white sesame seeds (for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 2 tbsp Chinkiang vinegar (about 20ml)
· 1 tbsp sesame oil (about 10ml)
· 1 tbsp chili oil (about 10ml, optional)
· 1 tsp sugar (about 5g, to enhance flavor)
· Salt, to taste
🌴 Instructions:
- Blanch the Spinach
Bring a pot of water to a boil, add a pinch of salt and a few drops of oil, and blanch the spinach for 30 seconds. Drain and rinse with cold water, then squeeze out the excess water. ⚠️ Note: Never blanch for too long, or the spinach will become mushy. I’ve tried blanching for a minute, and it lost all its texture. - Cook the Vermicelli
Cook the soaked Longkou vermicelli in boiling water for 1-2 minutes. Drain, rinse with cold water, and cut into shorter segments. ⚠️ Note: Don’t overcook the vermicelli, or it will turn into a sticky mess. - Make the Dressing
In a small bowl, mix the light soy sauce, vinegar, sesame oil, chili oil, sugar, and a pinch of salt. ⚠️ Note: The ratio of vinegar to sugar is about 2:1. - Mix and Serve
Place the spinach, vermicelli, and peanuts in a large bowl. Add the minced garlic and chilies. Pour in the dressing and mix well. Sprinkle with scallion and sesame seeds, and serve. ⚠️ Note: Let it sit for 5 minutes before serving so the vermicelli absorbs the flavor.
💡 More Refreshing and Savory Salads:
If you enjoy this spinach and vermicelli salad, you should also try my [Cold Tossed Wood Ear Mushrooms] for another incredibly crunchy and appetizing dish.
Want to explore more? Check out my full [Cold Dishes] category!
💡 Tips:
The key to Spinach and Vermicelli Salad is “vibrant spinach, chewy noodles.” Blanch the spinach for just 30 seconds, then rinse with cold water and squeeze dry. Soak the Longkou vermicelli beforehand and boil for 1 minute for the best texture. Add the peanuts at the end to keep them crunchy. Don’t skip the garlic and vinegar.
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