SIMPLE VERMICELLI RECIPE RECIPES

QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES) RECIPE ...

Quick Chinese-Style Vermicelli (Rice Noodles) Recipe ... image

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

Ingredients

1 (8 ounce) package dried rice noodles
2 tablespoons vegetable oil
1 clove garlic, minced
1 tablespoon soy sauce
½ tablespoon chili sauce
salt and pepper to taste
1 green onion, chopped

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

CHICKEN VERMICELLI RECIPE | MYRECIPES

Chicken Vermicelli Recipe | MyRecipes image

Combine shredded cooked chicken with rice vermicelli noodles, carrots, and caabbage, and flavor with soy sauce and oyster sauce for a hearty, Asian-style noodle bowl.

Provided by MyRecipes

Total Time 48 minutes

Prep Time 25 minutes

Cook Time 23 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 (8-ounce) package vermicelli rice noodles
1 onion, diced
2 tablespoons sesame oil
4 carrots, shredded
3 medium celery ribs, diced
2 cups shredded cooked chicken
2 garlic cloves, minced
1 small napa cabbage, finely chopped
1 cup reduced-sodium chicken broth
1 tablespoon cornstarch
¼ cup soy sauce
1 tablespoon oyster sauce
Garnishes: chopped green onions, lemon slices

Steps:

Soak noodles in hot water 10 minutes; drain and set aside.
Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add carrot and next 4 ingredients; cook, stirring occasionally, 2 minutes.
Stir together broth and cornstarch until smooth; add to chicken mixture. Add soy sauce and oyster sauce; bring mixture to a boil, and cook 1 minute. Remove from heat; serve over noodles. Garnish, if desired.

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CURRY RICE VERMICELLI RECIPE | REAL SIMPLE

When I was growing up, Saturdays were all about feasting on my mother’s noodles for lunch. She’d whip up several of her signature big-flavored Cantonese noodle dishes—seafood chow mein, beef chow fun, soy sauce egg noodles—along with a platter of fried rice, and we’d gather around the table for the only lunch of the week we shared together at home. (Sunday lunch was usu- ally dim sum in Sydney’s Chinatown.)My mother’s curry rice vermicelli was a staple, a dish she never failed to declare to be “silkier” than what we’d find at restaurants. It is well-known that Chinese mothers often chase compliments for their own cooking around the dining table. But her declaration was true. Her secret, she told me, was briefly cooking the curry powder in oil before adding the noodles. Usually, dry curry was added straight to the noodles, which made them “grainy.” My mother always shared her clever cooking tips, which now play on a loop in my head when I’m in the kitchen.Her curry rice vermicelli is very similar to what’s known as Singapore noodles. Despite its name, the dish is believed to be of Cantonese origin and is served at Chinese restaurants. I’m still not sure where she learned to cook this dish, but it was likely a recipe she picked up while living in Hong Kong with her aunts during her early 20s.As a traditional Chinese grandmother, my mother has always played a big role in feeding my children. She started making this dish for my kids when they were very young. When we were still living in Sydney, she’d visit at least twice a week. In her bag, among the chocolates and candy, there’d often be a Tupperware container of curry rice vermicelli. My youngest son, Huck, loved this dish so much as a baby that my mother made a huge platter of it (along with dumplings and char siu baos) for his first birthday.Today, the dish is a family staple as a quick weeknight dinner. Since we now live in New York, halfway across the world from my mother, cooking these noodles is incredibly nostalgic, reminding me of how my mother nurtured us through food. In Chinese culure, food is a way for elders to express love for their children and grandchildren. This was definitely the case for my mother.Hetty Lui McKinnon (@hettymckinnon)Food writer and author of Family: New Vegetarian Comfort Food to Nourish Every Day
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Heat 3 tablespoons oil in pan. Add curry powder and ½ teaspoon salt. Cook, stirring, until fragrant, about 30 seconds. Add cooked noodles in 2 batches, along with remaining 2 tablespoons oil and ½ teaspoon salt. (Toss first batch of noodles well, coating them thoroughly in curry, before adding second batch.) Let noodles crisp up here and there on bottom of pan for about 3 minutes. Return peppers and eggs to pan and toss. Remove from heat and add scallions. Serve topped with more scallions and hot sauce, if desired.

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Combine shredded cooked chicken with rice vermicelli noodles, carrots, and caabbage, and flavor with soy sauce and oyster sauce for a hearty, Asian-style noodle bowl.
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