QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES) RECIPE ...
Quick and delicious Chinese-style rice noodles.
Provided by Serena Liew
Categories Side Dish
Total Time 18 minutes
Prep Time 15 minutes
Cook Time 3 minutes
Yield 4 servings
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, CarbohydrateContent 48 g, FatContent 7.1 g, FiberContent 1.1 g, ProteinContent 2.3 g, SaturatedFatContent 1.2 g, SodiumContent 356.9 mg, SugarContent 0.4 g
VERMICELLI NOODLE BOWL RECIPE | ALLRECIPES
Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.
Provided by Allrecipes
Categories World Cuisine Asian Vietnamese
Total Time 1 hours 0 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 2 servings
Number Of Ingredients 20
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.
Nutrition Facts : Calories 658.7 calories, CarbohydrateContent 112.3 g, CholesterolContent 36.1 mg, FatContent 12.8 g, FiberContent 8.6 g, ProteinContent 26.2 g, SaturatedFatContent 1.8 g, SodiumContent 2565.2 mg, SugarContent 19.5 g
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Reviews 4.4
Total Time 1 hours 0 minutes
Category World Cuisine, Asian, Vietnamese
Cuisine Asian, Vietnamese
Calories 658.7 calories per serving
- 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.
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Reviews 4.5
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Category Side Dish
Calories 219.4 calories per serving
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VERMICELLI NOODLE SALAD WITH CANTONESE CHICKEN | ASIAN ...
From asianinspirations.com.au
Total Time 25S
Cuisine Others
- To Prep Coat 500g of chicken tenderloins with 1 packet of Lee Kum Kee Ready Sauce for Cantonese Chicken. To Cook the Chicken Heat 2 tbsp of oil in a frying pan on medium. Add tenderloins and cook on both sides until cooked through. Remove chicken and let sauce simmer in the pan until it caramelises. Return the chicken briefly to the pan to coat in the caramelised sauce. Remove chicken from the pan and let rest while making the rest of the salad. To Cook The Noodles Cook 250g of vermicelli noodles in boiling water until just tender. Tip into a colander and run under cold water immediately to make sure they don’t keep cooking. To Make The Salad Cut 2 carrots, 2 Lebanese cucumbers and 1 red capsicum into matchstick size pieces. Slice 1 baby cos lettuce and about 6 spring onion stalks (only green bit.) Mix cool noodles and vegetables together in a salad bowl. To make dressing Mix half a cup of sweet chilli sauce with 3 tbsp of fish sauce, 2 tbsp white vinegar and 3 tbsp of boiling water to thin it out a bit. Taste dressing and if you wish you can adjust the sweet, sour, salty flavors by adding more of the sweet chilli, vinegar or fish sauce respectively until it tastes just right for you. To Serve Mix dressing through the salad. Put vermicelli noodle salad on a plate. Cut tenderloins into 1cm slices then arrange on top of the salad. Top with cashew nuts for some crunch and add some lemon wedges to squeeze over the top. Garnish with curled spring onion by cutting spring onion into thin matchsticks and placing in refrigerated water briefly until it curls. Enjoy
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