Purple Cabbage and Edamame Vermicelli (vegan and gluten free 10 minute recipe!)
Another quick lunch recipe with vermicelli - this time playing with more colors!
The vibrant purple comes from anthocyanins from the red cabbage and acts as an antioxidant and fights free radicals in our body. Red onions are also cooked until transparent - mixed with apple cider and mirin, we create an all natural sweetener for the dish - letting the vermicelli to soak up all the flavour and benefits! The added Edamame adds a bit of extra color to match.
Ready to cook this healthy easy lunch? Here we go!
Purple Cabbage and Edamame Vermicelli
2 Cups, Boiling Hot Water
1/3 cup, Red Cabbage or Red Sauerkraut
100g, Cooked Edamame (about 1/2 can)
1 Tbsp., Sunflower Frying Oil
1 Small Onion, Sliced
1 tsp., Apple Cider Vinegar
1 Tbsp., Mirin
1/2 tsp., Natural Salt
A Pinch of Black Pepper
Mixed Leaves to serve on the side
Tools that might be useful to make this recipe
Vita Craft Light Premium Red Frying Pan 20cm
- Open a pack of dried vermicelli in to a medium bowl and pour 2 cups of boiling water over and soak for 3 minutes. Drain the water and set aside.
To prepare the fresh ingredients, mince the slice the onion and measure the red cabbage.
- Open the can of edamame and drain. If it was in brine, rinse off the salt. Set aside.
- Heat the frying pan with the sunflower frying oil, black pepper and cook the sliced onions till it gets soft. Add the Vinegar and Mirin to caramelize the onion. Add the re-hydrated and drained vermicelli and red cabbage and cook till the color infuses.
- Add in the rinse and drained edamame and mix well. Plate with the greens of your choice and serve!
Did you like this recipe? You might like this tomato sauce vermicelli recipe too!