Brown Rice Vermicelli 200g
 
No Preservatives
No Added MSG
Gluten Free
 
200g 100% Natural Gluten Free 99% Fat Free   Made for simple, authentic flavours, each pack of 100% natural AYAM™ Brown Rice Vermicelli Noodles is crafted from finely milled white and brown rice flour and serves as the perfect foundation for your culinary exploration. Containing natu ...Read more
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  • Description
  • Nutrition Information
  • Benefits
  • Recipe
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  • 200g
  • 100% Natural
  • Gluten Free
  • 99% Fat Free

 

Made for simple, authentic flavours, each pack of 100% natural AYAM™ Brown Rice Vermicelli Noodles is crafted from finely milled white and brown rice flour and serves as the perfect foundation for your culinary exploration. Containing natural fibres and mineral, these noodles are ideal for healthier Asian style stir-fries, soups and salads.

 

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Ingredients

White Rice (60%), brown rice (30%), water.

Nutrition Information

Servings per package: 4

Serving size: 85g (Cooked) 50g (Dry)

 

Ave. Quantity Per serving (cooked)

Ave. Quantity Per 100g (cooked)

Energy

342 kJ

402 kJ

82 Cal

96 Cal

Protein

1.7 g

2.0 g

Fat

Less Than 1.0 g

Less Than 1.0 g

Saturated

Less Than 1.0 g

Less Than 1.0 g

Carbohydrate

18.2 g

21.4 g

Sugars

Less Than 1.0 g

Less Than 1.0 g

Sodium

2 mg

2 mg

Gluten

Not Detected

Not Detected


100% Natural

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.


Gluten-Free

AYAM™ Rice Noodles have been tested by an independent laboratory and is certified Gluten Free.


Thai Meatball Salad

pax icon 4 people   | time Prep: 15 mins | Cooking: 15 mins
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Ingredients

  • 500g chicken or beef mince

  • ¼ cup AYAM™ Thai Yellow Curry Paste

  • 1 tbsp crunchy peanut butter

  • 270ml AYAM™ Coconut Cream

  • 2 tbsp lime juice

  • 2 tsp AYAM™ Fish Sauce

  • 200g pkt AYAM™ Brown Rice Vermicelli

  • 2 cups bean sprouts 

  • 2 tbsp vegetable oil

  • 1 Lebanese cucumber, sliced

  • 1 red capsicum, chopped

  • 8 lettuce leaves

  • ½ cup coarsely chopped peanuts, to garnish

 

Method

  1. In a bowl, combine mince, curry paste and peanut butter and shape mix into 16 balls.
  2. In a bowl whisk together coconut cream, lime juice and fish sauce. 
  3. Put noodles in a heatproof bowl, cover with boiling water for 3 minutes, drain and rinse. Add noodles and bean sprouts to coconut mix, gently toss to combine and set aside.
  4. Heat pan over moderately high heat. Add 1 tablespoon oil and pan fry meatballs in 2 batches for 6 minutes each or until cooked, turning occasionally, then remove to a plate.
  5. Divide noodles between lettuce leaves and top with cucumber, capsicum and meatballs, garnished with peanuts.
Tips: Add other salad ingredients (eg. thinly sliced snow peas, grated carrot, baby English spinach, blanched green beans or broccolini, shredded red or green cabbage). Ayam brown vermicelli noodles could be substituted with AYAM rice nest noodles.
 

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