Vermicelli Noodles Recipe By Nasta Recipes! How To Prepare Vermicelli Noodles! Rice Noodles Recipe
Recipes in this Video
Vermicelli noodles have a long history in Chinese cuisine, often used in stir-fries and soups. They symbolize versatility and are a staple in many Asian dishes. Today, they are enjoyed globally, adapted into various recipes, including salads and spring rolls.
Ingredients
- ●vermicelli noodles
- ●water
- ●vegetable oil
- ●garlic
- ●ginger
- ●carrots
- ●bell peppers
- ●broccoli
- ●green onions
- ●soy sauce
- ●sesame oil
- ●cilantro
- ●lime
- ●chili flakes
Instructions
- 1Boil water in a large pot.
- 2Add vermicelli noodles and cook until tender, about 3-4 minutes.
- 3Drain noodles and rinse under cold water to stop cooking.
- 4Heat vegetable oil in a large skillet over medium heat.
- 5Add minced garlic and ginger, sauté until fragrant, about 1 minute.
- 6Add sliced carrots and bell peppers, stir-fry for 2-3 minutes until slightly softened.
- 7Add broccoli florets and stir-fry for another 2 minutes.
- 8Add cooked vermicelli noodles to the skillet.
- 9Pour soy sauce and sesame oil over the noodles, tossing to combine.
- 10Garnish with chopped green onions and cilantro before serving.
- 11Squeeze fresh lime juice over the dish for added flavor.
- 12Sprinkle with chili flakes for heat, if desired.
Ingredient Alternatives
vermicelli noodles
Healthier: zucchini noodles
Cheaper: spaghetti
Zucchini noodles are lower in carbs, while spaghetti is often more affordable.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●200g vermicelli noodles
- ●2 tbsp vegetable oil
- ●1 cup bell peppers, sliced
- ●1 cup broccoli florets
- ●1 cup carrots, julienned
- ●1 cup snap peas
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●3 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp chili flakes (optional)
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Soak the vermicelli noodles in hot water for about 10 minutes or until soft. Drain and set aside.
- 2In a large pan or wok, heat the vegetable oil over medium-high heat.
- 3Add the minced garlic and grated ginger to the pan, sauté for about 30 seconds until fragrant.
- 4Add the sliced bell peppers, broccoli florets, carrots, and snap peas to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- 5Add the soaked vermicelli noodles to the pan with the vegetables.
- 6Pour in the soy sauce and sesame oil, and toss everything together to combine well.
- 7If using, sprinkle in the chili flakes for added spice and season with salt and black pepper to taste.
- 8Continue to stir-fry for another 2-3 minutes until everything is heated through.
- 9Remove from heat and serve hot, garnished with sesame seeds or chopped green onions if desired.
Equipment
Singapore Noodles, despite its name, is not originally from Singapore but rather a dish that emerged from Chinese cuisine in Southeast Asia. It reflects the region's love for bold flavors, combining curry spices with stir-fried noodles and vegetables. This dish has become popular in Western countries, often found on Chinese restaurant menus, showcasing a fusion of culinary traditions.
Ingredients
- ●rice vermicelli
- ●curry powder
- ●shrimp
- ●chicken
- ●bell peppers
- ●onion
- ●garlic
- ●carrots
- ●peas
- ●soy sauce
- ●coconut milk
- ●green onions
- ●bean sprouts
- ●vegetable oil
- ●ginger
Instructions
- 1Soak rice vermicelli in hot water until softened, about 5-10 minutes.
- 2Drain and set aside the softened noodles.
- 3Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 4Add diced chicken and cook until browned, about 4-5 minutes.
- 5Stir in shrimp and cook until pink, about 2-3 minutes.
- 6Add sliced bell peppers, onions, garlic, and ginger; sauté until fragrant, about 2-3 minutes.
- 7Sprinkle curry powder over the mixture and stir well to combine.
- 8Add the softened noodles to the skillet and toss to coat with the curry mixture.
- 9Pour in soy sauce and coconut milk; stir until heated through, about 2-3 minutes.
- 10Fold in peas and bean sprouts, cooking for another minute.
- 11Garnish with chopped green onions before serving.
Ingredient Alternatives
rice vermicelli
Healthier: zucchini noodles
Cheaper: spaghetti
Zucchini noodles are lower in calories, while spaghetti is more affordable.
shrimp
Healthier: chicken breast
Cheaper: tofu
Chicken breast is leaner, and tofu is a budget-friendly protein.
curry powder
Healthier: turmeric and cumin mix
Cheaper: curry paste
Turmeric and cumin provide similar flavors with health benefits.
coconut milk
Healthier: light coconut milk
Cheaper: almond milk
Light coconut milk reduces calories, while almond milk is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●200g vermicelli noodles
- ●2 tbsp vegetable oil
- ●1 cup bell peppers, sliced
- ●1 cup carrots, julienned
- ●1 cup broccoli florets
- ●1 cup snap peas
- ●3 cloves garlic, minced
- ●1 tbsp ginger, minced
- ●3 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp sugar
- ●1/2 tsp black pepper
- ●2 green onions, chopped
Instructions
- 1Soak the vermicelli noodles in hot water for about 10 minutes or until softened. Drain and set aside.
- 2Heat the vegetable oil in a large wok or frying pan over medium-high heat.
- 3Add the minced garlic and ginger to the pan, stir-frying for about 30 seconds until fragrant.
- 4Add the sliced bell peppers, julienned carrots, broccoli florets, and snap peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- 5Add the soaked vermicelli noodles to the pan, tossing to combine with the vegetables.
- 6Pour in the soy sauce, sesame oil, sugar, and black pepper. Stir well to ensure the noodles and vegetables are evenly coated.
- 7Continue to stir-fry for another 2-3 minutes until everything is heated through.
- 8Remove from heat and garnish with chopped green onions before serving.
Equipment
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