Vermicelliwithpoblano Recipes

FRIED VERMICELLI AND GREEN ONIONS

Steps:

• Cook vermicelli in salted water to al dente; drain. Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter. Garnish with basil.

VEGETABLE VERMICELLI

Steps:

• Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

VERMICELLI WITH FRESH HERBS

Steps:

• Cook vermicelli as directed on package.
• Meanwhile, coarsely chop capers if they are large. In medium bowl, mix capers and remaining ingredients except tomatoes and pepper. Stir in tomatoes.
• Drain vermicelli. In large bowl, toss vermicelli and herb mixture. Sprinkle with pepper.

FAST HERBED VERMICELLI

Steps:

• Cook and drain vermicelli as directed on package.
• Toss vermicelli and remaining ingredients.

VERMICELLI NOODLE BOWL

Steps:

• Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
• Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
• Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

VERMICELLI PUDDING

Steps:

• Bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. Stir broken vermicelli pasta and raisins into milk mixture and simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. Remove from heat and let stand until warm, about 15 minutes. If pudding is too thick, stir in a little milk.

VERMICELLI SOUP

Steps:

• Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
• In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
• Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

MY FAVOURITE SWEET TOASTED VERMICELLI FOR RAMADAN

Steps:

• Break the vermicelli in half. Place the ghee, rose water, sugar, cardamom & saffron in a large pan. Heat through gently then add the vermicelli.
• Mix very well to coat thoroughly & to break up a little. Cook on as low heat as possible for approx 25-30 minutes or until the vermicelli is glossy & has absorbed everything.
• At this point, stir in the mixed fruit & nuts. Serve.

CREAMY VEGGIE VERMICELLI

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.