Vermicelli Recipes
Vincent Said:
What are good low sodium/fat recipes for Vermicelli?We Answered:
After draining add 1 or 2 tablespoons of olive oil to the pot. Toss in pasta and coat well. Add a sprinkle of salt, pepper, onion powder, garlic powder, basil, oregano, parsley flakes and Parmesan cheese. Mix well and add a little more heat while stirring. This can be served with almost anything.Hint. I get a better texture with the pasta when I rinse in cold water first. You just need to reheat slowly and stir and toss more often.
Irene Said:
simple but good recipe with rice vermicelli noodles?We Answered:
Mexican:Fideo (same pasta type, thin)
Heat veg oil in large pot. Put broken vermicelli into oil heated on medium heat, stir occasionally, let it get golden. Add beef broth and canned (or fresh) tomatoes, garlic, jalapeno, onion (or just add hot sauce). You know what you like, so you know how much to add. Cover and let simmer until the pasta is done. 'Tis a good thing.
Stella Said:
rice vermicelli recipe?We Answered:
I always say "eat dessert first":Sevian
Ingredients:
2/3 c ghee (clarified butter)
4 oz cashew nuts or almonds
4 oz golden raisins
5 oz. rice vermicelli
4 c milk
3/4 - 1 c sugar
1/4 tsp ground cardamom
1 Tbsp ice water
1 c heavy cream
Prep:
Melt ghee, fry nuts until golden. Add raisins, fry until plump. Lift out, set aside. Break vermicelli into short lengths. Add to ghee, fry until golden. Add milk, sugar, cardamom, boil. Reduce heat, simmer until almost tender, 6 min. Add ice water, nuts, raisins, simmer. Stir in cream, heat gently, serve warm.
Steven Said:
What do you think recipes with rice vermicelli?We Answered:
it will taste good.Stir-Fried Vegetables with Rice Vermicelli Recipe
Ingredients : Serves
1 teaspoon
200 g
1 tablespoon
2 tablespoons
1 cm
2 cloves
6
1 teaspoon
1 teaspoon
1/2 teaspoon
1/2 head
1
1 bunch
1 tablespoon
100 g
1 teaspoon
1
Salt
Dried rice vermicelli
Sesame oil
Oil
Fresh ginger, finely shredded
Garlic, finely minced
Dried shiitake mushrooms,
soaked in hot water 20 minutes, stems removed
and sliced, reserve soaking liquid
Soy sauce
Sugar
Salt
Round white cabbage, shredded
Small carrot, shredded
Garlic chives, snipped into 4 cm lengths
Mushroom oyster sauce
Fresh mung bean sprouts, washed and rootlet removed
Black pepper
Red chili, sliced, for garnishing
Method :
Bring a pot of water to a full boil with 1 teaspoon of salt, then add the rice vermicelli.
Leave in water exactly 3 minutes, then transfer to colander and drain.
Place noodles in a roomy mixing bowl and drizzle over 1 tablespoon of sesame oil, toss to coat thoroughly then set aside.
Heat oil in a wok until smoking hot, then add the ginger, garlic, and shiitake and stir fry 1 to 2 minutes.
Add the soy sauce, sugar and salt, stir quickly to mix.
Next add the cabbage and carrot and stir fry for 2 to 3 minutes, then stir in 3 tablespoons of the reserved shiitake water and cook for 2 to 3 minutes more.
Add the garlic chives and oyster sauce and stir fry for 2 minutes, then add the bean sprouts and stir-fry another 1 minute.
Add the black pepper, stir to distribute evenly, then turn off heat, and transfer vegetables to the prepared rice vermicelli. Toss to combine, garnish with sliced chili, and serve.
Todd Said:
Rice vermicelli recipes?We Answered:
Lemongrass-Barbecued Pork with Rice-Vermicelli SaladHEALTHY
ACTIVE TIME: 1 HR
TOTAL TIME: 3 HRS including marinating
SERVES: 6
ingredients
BARBECUED PORK
4 large garlic cloves, thickly sliced
3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
2 large shallots, thickly sliced
1 1/2 tablespoons sugar
3 tablespoons Asian fish sauce
3 tablespoons fresh lime juice
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 pounds boneless pork loin, sliced 1/4 inch thick
RICE-VERMICELLI SALAD
1/2 pound rice vermicelli
4 medium garlic cloves, quartered
3 Thai chiles or 1 large jalapeño, thickly sliced
3 tablespoons sugar
1/4 cup Asian fish sauce
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1/4 cup fresh lime juice
1/3 cup water
2 large cucumbers—peeled, halved lengthwise, seeded and thinly sliced crosswise
Carrot and Daikon Pickles, for serving
directions
PREPARE THE PORK: In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour and up to 11/2 hours.
MAKE THE RICE-VERMICELLI SALAD: In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.
In a large mortar, using a pestle, pound the garlic cloves to a paste with the chiles and sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.
Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli. Add it to the boiling water and cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain them thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.
Light a grill. Lift the pork slices from the marinade, leaving on some of the flavorings. Grill the pork over a hot fire until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the rice-vermicelli salad. Pass the Carrot and Daikon Pickles at the table.
MAKE AHEAD The marinated pork and the dressing for the rice-vermicelli salad can be refrigerated overnight.
Peggy Said:
Recipes including Sweet Potatoes Vermicelli?We Answered:
3 tablespoons sesame seeds1/4 cup Asian sesame oil
1/4 cup mirin (sweet Japanese rice wine)*
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons oyster sauce*
10 green onions, chopped
6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/3-inch-thick slices
1 pound choy sum or baby bok choy, just enough of bottoms cut off to separate stalks; stalks and leaves cut crosswise into 2-inch-wide strips
1/4 pound snow peas (strings removed), cut in half lengthwise
1 medium carrot, peeled, cut into matchstick-size strips (about 1 cup)
8 ounces Chinese vermicelli with sweet potato starch
3 tablespoons vegetable oil, divided
3 large shallots, sliced into thin rounds, divided
PreparationStir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Transfer to small dish.
Mix next 5 ingredients in small bowl. Stir in green onions and 2 tablespoons toasted sesame seeds; season with salt and pepper. Transfer 3 tablespoons sauce to medium bowl and mix in mushrooms; marinate 15 minutes.
Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute. Using strainer, transfer vegetables to colander. Rinse with cold water and set aside to drain. Return water to boil; add noodles. Cook until just tender but still slightly chewy, stirring often, about 4 minutes. Drain, rinse with cold water, and drain again. Using kitchen shears, cut noodles crosswise in several places. (Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature.)
Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. Add half of shallots; stir 30 seconds. Add mushroom mixture; sauté until tender, about 4 minutes. Scrape mushroom mixture into large bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add remaining shallots and stir 30 seconds. Add remaining sauce and noodles. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Season with salt and pepper.
Transfer stir-fry to large shallow bowl. Sprinkle with remaining 1 tablespoon sesame seeds and serve.