CREAMY VEGGIE VERMICELLI
When I first met my husband, he didn't like any green vegetables. Now, this is his favorite dish!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions., In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add the Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat., Stir lemon zest into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.
Nutrition Facts : Calories 342 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 433mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
VEGETABLE VERMICELLI NOODLES RECIPE
Delicious vermicelli noodles cooked with any stir fried vegetables.
Provided by Cris
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Saute onion for 2 minutes.
- Add garlic and cook till golden.
- Toss-in mushrooms. Cook for a minute.
- Add celery and carrots and cook for 2 minutes.
- Toss-in zucchini and bok choy. Cook for 2 minutes.
- Season with black pepper and garlic powder.
- Turn off heat.
- While stir frying vegetables boil water or broth. Note: I use chicken or pork broth for a tastier noodle dish. If vegetarian use water or vegetable broth.
- Add noodles and cook for 3 to 4 minutes. Note: I added enough broth to cook noodles. If you end up with more liquid drain noodles and discard liquid.
- Season noodles with black pepper, salt and fish sauce. Note: If you don't care for fish sauce, soy sauce will do or salt.
- Once noodles are done combine the stir fried vegetables with the noodles.
- Stir-in sesame oil and mix well.
- Turn off heat.
- Garnish with chopped green onions. Enjoy!
Nutrition Facts : Calories 173 kcal, Carbohydrate 30 g, Protein 3 g, Fat 4 g, Sodium 1493 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGETABLE SOUP WITH VERMICELLI
This soup is a colorful addition to any buffet. It is also an excellent soup for a one-course supper served with home-baked bread and a green salad. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- In a heavy 6-quart casserole, saute the onions in the oil until soft. Add the garlic, red peppers, and carrots. Cook 5 minutes. Add the potatoes and stock and simmer until potatoes are almost tender.
- Add the green beans and zucchini and simmer 5 minutes. Stir in the vermicelli and continue cooking until the vermicelli is al dente. Season with salt and pepper and sprinkle with parsley. Serve piping hot.
VEGETABLE VERMICELLI UPUMA
My mom and dad love this for breakfast. Very nutritious and keeps your stomach filled until lunch time. This also makes a good snack for a picnic or otherwise.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Boil water in a pot.
- Add a little salt.
- Boil the carrots, beans and cauliflower in it for 10 minutes.
- Drain.
- Keep aside.
- Boil vermicelli in 5 cups of water with salt to taste and 2 tbsps.
- of oil till slightly underdone.
- Drain.
- Refresh under cold water.
- Keep aside.
- Heat the rest of the oil.
- Add mustard seeds and curry leaves.
- Once the mustard seeds stop spluttering, add black urad dal, chopped ginger and onion.
- Saute until the onion turns light brown.
- Add green chillies.
- Add the cooked peas, carrots, beans, cauliflower, capsicum and salt.
- Saute for 5 minutes.
- Add the cooked vermicelli.
- Stir gently.
- Cook for 5 minutes.
- Remove from heat.
- Squeeze lemon juice over it.
- Serve hot for breakfast!
Nutrition Facts : Calories 242.1, Fat 18.7, SaturatedFat 2.4, Sodium 45.2, Carbohydrate 17.9, Fiber 5.2, Sugar 8.7, Protein 4.1
VEGETABLE RICE WITH VERMICELLI
Make and share this Vegetable Rice With Vermicelli recipe from Food.com.
Provided by love4culinary
Categories Spaghetti
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- First you will need to get out a 3 or 4 quart casserole or baking dish that has a lid.
- Take 1 of the 3 tablespoons of butter, and rub it along the inside of your dish.
- Add uncooked rice and set aside.
- In a pan, melt 2 tablespoons of butter, and add spaghetti pieces and toss occasionally until nice and brown.
- Do not burn them!
- but allow them to get nice and brown; Add to rice.
- In same pan, add olive oil, and heat over medium high heat.
- Add onion, carrot, and celery to pan and saute for approx 7-8 minutes until all are slightly tender.
- Add mixture to dish with rice and vermicelli.
- Put vegetable broth and water in a saucepan and heat until slightly boiling.
- Add bouillon cubes and turn down heat, stirring until cubes dissolve completely.
- Pour broth mixture over rice and vegetables and stir through.
- Add bay leaf.
- Cover with lid, and put in your preheated oven.
- You will need to cook this approximately 40-55 minutes, depending on your oven.
- (I say this, because when I came up with this dish I was at school and it took 50-55 minutes and here at home it took about 45 minutes) Please watch after 40 minutes.
- Broth will absorb and rice should be soft.
- Remove from oven and let sit, covered for 15 minutes.
- Remove lid, and remove bay leaves.
- Serve!
VEGGIE VERMICELLI
Rustle up this veggie vermicelli with garlic and chilli dressing in just 15 minutes. It's perfect for busy days when you want something quick and healthy
Provided by Liberty Mendez
Categories Dinner
Time 15m
Number Of Ingredients 12
Steps:
- Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
- Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
- Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.
Nutrition Facts : Calories 699 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
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