Chiva-Som International Health Resort, Spa Cuisine Thailand - Chill Fresh Noodles

Chill Fresh Noodles


Preparation for noodle
In a large stock pot, cook noodles in boiling water until al dente. Rinse with cool water; drain well. In a small bowl mix together tamari, sesame oil, vinegar, apple juice concentrate and chili sauce. Toss noodles with sauce to coat well. Marinate in a covered bowl for 15 minutes. Add bell pepper, onion, carrot, ginger and shrimp; toss well.

Soak rice paper in water working only with two rice paper sheets at a time,
dip one sheet, edge first, in the water and turn it to soak completely, about
10 seconds. Lay the sheet down on the cheesecloth and stretch the sheet slightly to remove any wrinkles. Wet the other rice paper the same way and place it along side the first.

Line the bottom third of the wet rice sheet with prepared ingredients. Make sure the ingredients are evenly distributed from one end to the other. Using second, third and fourth fingers, press down on the ingredients while using the other hand to fold over both sides of the rice paper. (Pressing down on the ingredients is particularly important because it tightens the roll.) With fingers still pressing down, use two thumbs to fold the bottom edge over the filling and roll into a cylinder about an inch and a half wide by five inches long. Finish making all the remaining rolls.

Cut the rolls into two or four equal pieces and place the cut rolls upright on an appetizer plate. Serve with Archard.

Preparation for Archard
Mix all the ingredients together in a bowl and allow 20 minutes for marinating before serving.

Nutrients Per Serving

Calories 125 kcal
Fat 4.03 g

Spa Cuisine’s Tip – Substitute natural, non-refined sweeteners for refined or artificial ones. Foe example, honey or apple concentrate can be used as substitutes for sugar.

Chiva-Som International Health Resort, Spa Cuisine Thailand - Appetizer recipes

  • Noodle
  • 1/4 cup Tamari
  • 1/4 cup Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Apple Juice Concentrate
  • 1/2 Tsp Chili Sauce
  • 1 whole Red Bell Pepper, Thinly Sliced
  • 1 cup Spring Onion, Chopped
  • 2 whole Carrot, Julienned
  • 20 g Ginger, Chopped Fine
  • 100 g Dried Buckwheat Noodle
  • 100 g Shrimp, Peeled, Cooked
  • 8 Sheet Rice Paper
  • Archard
  • 200 g Iceberg Lettuce, Chopped
  • 100 g Carrot, Julienned
  • 100 g Bean Sprout, Cooked
  • 10 g Red Bell Pepper, Julienned
  • 10 g Yellow Bell pepper, Julienned
  • 10 g Green Bell Pepper, Julienned
  • 5 g Chili Powder
  • 1/4 cup Honey
  • 1/4 cup Apple Cider Vinegar

Order the Spa Cuisine Cookbook