Asian Vermicelli Recipes

QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)

Quick Chinese-Style Vermicelli (Rice Noodles) image

Quick and delicious Chinese-style rice noodles.

Provided by Serena Liew

Categories Side Dish

Time 18m

Yield 4

Number Of Ingredients 7

Ingredients

1 (8 ounce) package dried rice noodles
2 tablespoons vegetable oil
1 clove garlic, minced
1 tablespoon soy sauce
½ tablespoon chili sauce
salt and pepper to taste
1 green onion, chopped

Steps:

Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 48 g, Fat 7.1 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 356.9 mg, Sugar 0.4 g

STIR FRY VERMICELLI NOODLES (+11 DELICIOUS VERMICELLI RECIPES)

Stir Fry Vermicelli Noodles (+11 Delicious Vermicelli Recipes) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories Main Course

Time 30m

Number Of Ingredients 8

Ingredients

7-8 ounces dried vermicelli noodles
2-3 shallots
1 julienned carrot
3 garlic cloves
1/2 cup bean sprouts
1/4 cup sliced cabbage
1/2 cup stir fry sauce
14 ounces cubed tofu

Steps:

Soak the noodles for 7-10 minutes in hot water.
Mix the tofu with cornstarch and salt.
Stir fry the vegetables first, then the noodles, and stir fry sauce

Nutrition Facts : Calories 250 kcal, ServingSize 1 serving

ASIAN VERMICELLI

Asian Vermicelli image

Make and share this Asian Vermicelli recipe from Food.com.

Provided by lizze

Categories Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb vermicelli
1 red bell pepper, diced
1 bunch green onion, chopped (tops only)
1 can water chestnut, sliced (optional)
1/2 cup sesame seeds or 1/2 cup crushed peanuts
1/2 cup vegetable oil
1 teaspoon red pepper flakes (more or less to taste or desired heat)
1 garlic clove, minced
1/2 cup soy sauce
1/2 cup honey

Steps:

Cook vermicelli according to package directions (al dente). Drain and put into a large bowl.
Add diced vegetables.
In a saucepan on the stove add the oil, red pepper flakes and garlic, saute about one minute.
Add the soy sauce and honey and bring to a low boil for about one minute.
Pour dressing over pasta/vegetables and toss to coat.
Toss a couple of more times before serving.
After final toss before serving sprinkle the top with sesame seeds or crushed peanuts.

ASIAN VERMICELLI SALAD WITH SLICED PORK

Asian Vermicelli Salad With Sliced Pork image

Water chestnuts, snow peas and/ or bamboo shoots would be delicious additions. Add a pinch of sugar to the rice vinegar for a sweet and sour salad.

Provided by Mercy

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces vermicelli
1/2 teaspoon vegetable oil
4 ounces pork loin
2 garlic cloves, minced
1 teaspoon freshly grated ginger
3 carrots, julienned
4 stalks celery, julienned
2 teaspoons sesame oil
1/4 teaspoon salt
2 tablespoons rice vinegar
1 teaspoon dry sherry
ground black pepper, to taste
Tabasco sauce, to taste

Steps:

Trim pork loin of fat, pound flat and slice into thin strips.
Break the vermicelli into 2" threads and drop into 3 quarts boiling water with 1-1/2 teaspoons salt; cook until al dente.
While the pasta cooks, heat the oil in a wok or large skillet over medium high heat.
Stir fry the pork strips in the oil for 2 minutes.
Add the garlic and ginger and cook for 30 seconds, stirring constantly to keep it from burning.
Add the carrots and the celery and stir fry for 2 minutes more.
Drain the pasta and toss it in a large bowl with the pork mixture.
Drizzle the sesame oil over the pasta , then sprinkle with the 1/4 teaspoon salt, pepper and Tabasco and toss thoroughly.
Pour the vinegar and sherry over the salad and toss again.
Serve the salad at room temperature or chilled.

Nutrition Facts : Calories 330.1, Fat 7.9, SaturatedFat 2, Cholesterol 17.1, Sodium 224.5, Carbohydrate 49.1, Fiber 3.8, Sugar 3.9, Protein 14

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