QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)
Quick and delicious Chinese-style rice noodles.
Provided by Serena Liew
Categories Side Dish
Time 18m
Yield 4
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, Carbohydrate 48 g, Fat 7.1 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 356.9 mg, Sugar 0.4 g
VERMICELLI NOODLE BOWL
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 Recipes Asian Vietnamese
Time 1h
Yield 2
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, Carbohydrate 112.3 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8.6 g, Protein 26.2 g, SaturatedFat 1.8 g, Sodium 2565.2 mg, Sugar 19.5 g
VERMICELLI NOODLE SALAD
Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.
Provided by Nagi | RecipeTin Eats
Time 10m
Number Of Ingredients 14
Steps:
- Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
- Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
- Combine vermicelli noodles with remaining salad ingredients.
- Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.
Nutrition Facts : ServingSize 147 g, Calories 170 kcal, Carbohydrate 29 g, Protein 4.3 g, Fat 4 g, Sodium 29 mg, Fiber 1.6 g, Sugar 4 g
PEANUT NOODLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
- Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.
JAPANESE VERMICELLI IN PEANUT SAUCE
Make and share this Japanese Vermicelli in Peanut Sauce recipe from Food.com.
Provided by emcmonnies
Categories Spaghetti
Time 20m
Yield 5-6 , 5-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the broth, peanut butter, teriyaki sauce, garlic powder, onion powder and cayenne (if using). Set aside.
- In a large pot of boiling water, cook vermicelli according to package directions until al dente. Drain and return to pot.
- Immediately add the peanut butter mixture. Toss well to thoroughly coat the vermicelli.
- Serve at once, garnished with chopped peanuts if desired.
PEANUT THAI CHICKEN WITH VERMICELLI NOODLES
A community cookbook find from Betty Nudell. Just typing this makes me salivate!I guessed time since I haven't made this yet. This recipe has poached chicken and it doesn't account for the cooking of the chicken.
Provided by Oolala
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the peanut butter, 1 1/2 cups of the coconut milk, soy sauce, lemon juice, brown sugar, garlic, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Blend or process to puree.
- Add broth and remainin 1/4 cup of coconut milk and blend until smooth. Cover and set aside (can be made ahead and refrigerated covered).
- Cook vermicelli, drain and rinse. Toss with peanut oil and cool to room temperature, stirring occasionally.
- Just before serving place pasta on individual plated. Spoon over the sauce and sprinkle with scallions.
- Slice chicken on the diagonal and re-assemble 1/2 breast on top of each serving. Surround with snow peas to resemble a nest. Sprinkle with garnishes.
Nutrition Facts : Calories 807.1, Fat 33.4, SaturatedFat 16.7, Cholesterol 68.4, Sodium 602.8, Carbohydrate 81.5, Fiber 8.5, Sugar 16.6, Protein 48
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
- For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
- Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
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5/5 (3)Category SaladCuisine JapaneseTotal Time 15 mins
- Sprinkle salt over julienned carrot and cucumber in a bowl, mix and leave for 5 minutes. Squeeze water out and place them in a mixing bowl.
- Soak harusame in boiling water for 3 minutes or as per the packet instructions. Drain and rinse under cold water. If vermicelli noodles are very long, bunch them together and cut them into 2-3 short strands (= easier to pick them up with chopsticks).
- Add vermicelli, ham and wakame seaweed to the mixing bowl and mix them gently ensuring that all ingredients are mixed well.
VERMICELLI NOODLE BOWLS WITH PEANUT BUTTER SAUCE - …
From nourisheveryday.com
Reviews 2Estimated Reading Time 5 minsCategory Main CourseTotal Time 25 mins
- If you are adding a protein like chicken, tofu etc. to this dish, start the prep by cooking the protein first, as it is likely to take the longest. I will often poach about 300 grams of chicken breast for these bowls (to be divided between two bowls). To poach chicken breast, bring a saucepan of water to boil with enough water to cover chicken. Add chicken breast (no need to dice or anything) to the boiling water and then reduce heat to very low so the water barely bubbles. Place lid on saucepan and leave to cook for 10-12 minutes or until chicken is cooked through.
- Prepare the vermicelli noodles according to packet instructions. This usually involves soaking the noodles for a few minutes in water.
- While the noodles are soaking, wash and slice up the salad vegetables. Shred the lettuce, dice the cucumber and tomato, and cut the carrot into thin matchsticks. Slice the spring onions.
- Make the peanut butter sauce. Place all sauce ingredients into a mug or small bowl and whisk them together with a fork. Add in a few tablespoons of water (I usually add about 3) and continue to whisk until sauce reaches desired consistency. Taste test - add a little extra of any of the ingredients until it's the perfect flavour for you.
PEANUT MISO VERMICELLI NOODLE SALAD - THE FOODIE TAKES …
From thefoodietakesflight.com
4.8/5 (4)Calories 297 per servingCategory Appetizer, Main Course, Salad, Side Dish
- Place the noodles in a large heat proof bowl. Pour in boiling hot water to completely submerge the noodles. Leave the noodles to soak and rehydrate for 8-10 minutes or until cooked and chewy to your liking. Drain the noodles from the water and then run the noodles through running water. You can add some ice cubes to quickly cool the noodles.
- Meanwhile, mix all the ingredients together until smooth. Feel free to adjust the measurements to your taste and add more or less of the sweetener and the vinegar for added sweetness or acidity. You can also opt to add more water for a runnier dressing consistency. Set aside.
- Prepare a large bowl or jar. Add noodles, vegetables, tofu, herbs, and then pour in some of the dressing. Mix everything to coat well. Enjoy!
- You can assemble the salad by placing the noodles, tofu, and vegetables together in an air-tight container and keep the dressing separate. Pour in the dressing when ready to enjoy before mixing well to have as a hearty and refreshing meal.
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Servings 2-4Category Dinner Recipes
- 1. In a large bowl, thin out the sauce with lime juice and water, then adjust seasoning with salt to taste.
- 2. Add the cooked noodles to the sauce and toss with carrots, cucumbers, bean sprouts, mint, and cilantro.
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5/5 (1)Category Main DishesCuisine ChineseTotal Time 20 mins
- Prep your ingredients. In a large bowl, soak the vermicelli noodles in cool water for 10 minutes until softened. Drain and cut with scissors into shorter pieces, if needed. In the meantime, shred cabbage and carrot, finely chop garlic, julienne ginger and scallions. Set apart the green part (thinly sliced) for garnish.
- Prepare sauce. In a small bowl, whisk together both soy sauces, vinegar, sugar, and water/stock. This will be the stir-fry sauce.
- Stir-fry aromatics and veggies. Heat a wok or large skillet over medium-high heat until a drop of water evaporates immediately on contact. Add cooking oil and swirl around to evenly coat the sides. Stir-fry the garlic, ginger, and white parts of scallion until aromatic, about 30 seconds. Toss in the shredded cabbage and julienned carrots, and stir-fry continuously for 2 minutes, until vegetables are slightly wilted.
- Add sauce and noodles. Give the sauce a stir and pour it into the wok. It should sizzle as it hits the hot surface. Add the vermicelli noodles and pressed tofu (if using). Continue to cook, stirring constantly and folding the noodles over with your spatula, until liquid is mostly absorbed. If the noodles are cooking too quickly, reduce the heat— you don't want them to dry out and stick to the bottom.
GOI CUON - VIETNAMESE FRESH SPRING ROLLS - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (5)Total Time 25 minsCategory Appetizer RecipesCalories 178 per serving
- Cook the rice sticks according to the package instructions. Strain in a colander and run cold running water until the rice sticks become cold. Set aside.
- In another small pot, bring some water to boil. Cook the shrimp for 1 minute, or until they are completely cooked through. Drain and let cool. Slice the shrimp into halves, lengthwise. Set aside.
- Cut off the spines of the lettuce and tear them into 8 pieces. Divide the rice sticks, shrimp, carrot and mint leaves into 8 portions.
- To assemble Goi Cuon, dip one sheet of the rice paper into a big bowl of lukewarm water. Shake off the excess water and quickly transfer it to a dry chopping board. Lay a piece of the lettuce on the rice paper, follow by the rice sticks, carrot, cilantro and mint leaves.
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5/5 (2)Category Main DishesServings 4Total Time 55 mins
- In a small pot, whisk together all of the ingredients. Bring to a boil and simmer for 2 minutes while whisking. Set aside.
- In a bowl, combine the soy sauce, maple syrup, sesame oil and garlic powder. Season with salt. Add the tofu and toss to coat in the marinade.
- In a large bowl of cold water, dip the rice papers one at a time for a few seconds to soften. Remove from the water. Drain on a dry dishcloth and place on a work surface.
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