Asian Noodle Salad Cups

Ingredients: serves 4 appetizer portions

  • 1.5 oz rice vermicelli, prepared according to the package direction
  • a gem of lettuce
  • 1 carrot, jullienned
  • ¼ red bell pepper, chopped
  • ¼ yellow bell pepper, chopped
  • 1 small persian cucumber, chopped
  • ⅓ c. store-bought crispy onion
  • ½ c. Kewpie Yuzu & Kosho Dressing


  1. Wash a gen of lettuce and separate the leaves. Keep 8 to 10 leaves.
  2. In a bowl, mix rice vermicelli and 3 Tbsp. dressing. Set aside.
  3. Over lettuce, 1 to 2 spoonfuls of rice vermicelli mixture. Add red and yellow bell pepper, carrot, cucumber, and crispy onion. Repeat the procedure. Drizzle the dressing evenly before serving.
Kewpie Yuzu Kosho Dressing (8oz)