One of our favorite recipes from the kids’ classes at Haven's Kitchen is a Southeast Asian-inspired vermicelli salad. It inspires young students to eat an array of fresh and pickled vegetables, but equally important, the fun of the noodles and the sweet-meets-spicy chili sauce creates a lot of excitement and laughter in the teaching kitchen. The sweetness of this sauce is a good counterpoint to the heat of the chiles. Drizzle on grain bowls or grilled fish to give them a tasty kick.

Alison Cayne
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine ¼ cup water with the sugar, vinegar, garlic, chiles, and a large pinch of salt. Bring to a simmer over medium heat and stir to dissolve the sugar.

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  • In a small bowl, dissolve the arrowroot in the remaining ¼ cup water.

  • When the sugar is dissolved, whisk the arrowroot mixture into the pot. Stir continuously over medium heat until the sauce begins to thicken, about 2 minutes. Remove from the heat and let cool slightly before serving.

Chef's Notes

Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.