Vermicelli With Leeks And Scallions Food

VERMICELLI WITH LEEKS, AND SCALLIONS

Steps:

• Cut off roots and leaf ends from leeks; discard any tough outer leaves.
• Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.
• Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand.
• Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed.
• Drain well.
• Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook according to package directions.
• Meanwhile, in a nonstick 12-inch skillet, melt margarine or butter over medium-high heat.
• Add leeks, green onions, shallots, garlic, both black & red peppers, and 3/4 teaspoon salt, and cook until vegetables are tender and golden, about 10 minutes, stirring often.
• Add broth, half-and-half and cheese; cook 1 minute.
• Drain vermicelli or spaghettini well; return to saucepot.
• Add leek mixture and toss well to coat.
• Sprinkle with nuts.
• This dish would go well with a nice robust wine, a loaf of bread(so as to sop up the sauce)and sliced tomatoes with avocados.

VEGGIE VERMICELLI

Steps:

• Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
• Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
• Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.