Fried Vermicelli Noodles Recipes
FRIED VERMICELLI NOODLES
This is a quick lunch fix.
Provided by Dhanish
Categories Lunch, Dinner
Time 35m
Number Of Ingredients 17
Steps:
- Soak the rice vermicelli in cold water for 15 minutes until softened but not soggy.
- Drain well. Using your kitchen scissors cut into small pieces about 3-4 inches lengths.
- Heat 2 Tsp of oil in shallow pan and scramble the eggs. Set aside.
- Heat 1 TBS oil in a wok. Fry chicken until lightly brown. Set aside.
- Add the onions, ginger and garlic stir fry for 3 minutes until softened but not browned.
- Add the chilli sauce, ketchup, soy sauce, vinegar, cumin powder, crushed chilli flakes, sugar and salt. Stir fry for 30 seconds.
- Add the water. Cook the sauce mixture for 1-2 minutes.
- Add cooked chicken, vegetable and stir fry for 2-3 minutes
- Add drained rice vermicelli noodles and scrambled eggs. Stir fry vigorously for 2 minutes. Serve immediately.
Nutrition Facts : Calories 189 kcal, ServingSize 1 serving
10 BEST VERMICELLI NOODLES TO MAKE AT HOME
Try these vermicelli noodles recipes for meals with Asian flair! From noodle salad to fried rice to soup, these tasty noodles are too good to pass up.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vermicelli noodles recipe in 30 minutes or less!
Nutrition Facts :
BANGLADISHI NOODLES
These fried vermicelli noodles are proof that good food can be made simply with few ingredients and little time!
Provided by A Saucy Kitchen, Sarah Nevins
Categories Sides
Time 25m
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil and then add the vermicelli. It only needs to cook for 3 - 4 minutes as it is so thin. When cooked, pour it into a colander and rinse with cold water.
- Heat 2 tablespoons of the oil in the pan you used to cook the vermicelli over medium high heat. When visibly hot, add the chopped onion and fry until soft and lightly browned. Add the green chillies and garlic slivers and fry for a further minute or so.
- Add the turmeric and curry powder along with the final 1 tablespoon of oil. Stir into the onion mixture and cook about 1 minute.
- Crack the eggs directly into the pan and use a wooden spoon or silicon spatula to scramble.
- Add the cooked noodles to the pan along with the salt, chopped cilantro and lemon juice. Toss it around until well mixed and heated through.
- Season with additional salt to taste and top with more cilantro and lemon wedges (if desired) and enjoy.
- Keep leftovers stored in an airtight container in the fridge for 4-5 days. You can reheat the noodles to serve warm or enjoy them cold straight out of the fridge.
QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)
Quick and delicious Chinese-style rice noodles.
Provided by Serena Liew
Categories Side Dish
Time 18m
Yield 4
Number Of Ingredients 7
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
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