Brown Rice Vermicelli 200g

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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 natu ...Read more

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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
Energy	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

Serves 4 |

Prep 15 min |

Cook 15 min

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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

In a bowl, combine mince, curry paste and peanut butter and shape mix into 16 balls.
In a bowl whisk together coconut cream, lime juice and fish sauce.
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.
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.
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.