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recipes with rice vermicelli noodles Homestyle stir-fry rice vermicelli

Noodles are a staple in many Asian dishes, and one of my favorites is vermicelli noodles. These thin, translucent noodles are versatile and can be used in a wide variety of recipes, from soups to salads and stir-fries. Today, I will share with you two of my favorite recipes using vermicelli noodles. Fried Vermicelli Noodles

Fried Vermicelli Noodles Recipe

Ingredients:

• 200g dried vermicelli noodles
• 2 garlic cloves, minced
• 1 small onion, sliced
• 1/2 cup sliced carrots
• 1/2 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1/2 cup bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

Instructions:

1. Soak the vermicelli noodles in warm water for 10-15 minutes, then drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion and stir-fry until fragrant.
3. Add the sliced carrots, broccoli florets, and sliced mushrooms and continue to stir-fry for a few minutes until the vegetables are crisp-tender.
4. Add the soaked vermicelli noodles and toss to combine with the vegetables.
5. Add the soy sauce, oyster sauce, salt, and pepper to taste, and continue to stir-fry until everything is well combined and heated through.
6. Add the bean sprouts and stir-fry for a few more seconds until the bean sprouts are just wilted.
7. Serve hot and enjoy!

Rice Vermicelli Noodles Salad

Rice Vermicelli Noodles Salad Recipe

Ingredients:

• 200g rice vermicelli noodles
• 1/2 pound cooked shrimp, peeled and deveined
• 1/2 cup thinly sliced cucumber
• 1/2 cup thinly sliced carrots
• 1/2 cup bean sprouts
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts

For the dressing:

• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 garlic clove, minced
• 1-2 Thai chilies, minced (optional)

Instructions:

1. Soak the rice vermicelli noodles in warm water for 10-15 minutes, then drain and set aside.
2. In a bowl, whisk together the dressing ingredients until the sugar has dissolved.
3. In a pot of boiling water, cook the soaked rice vermicelli noodles for 3-5 minutes or until tender. Drain and rinse under cold water until cooled.
4. In a large bowl, toss together the cooked rice vermicelli noodles, cooked shrimp, sliced cucumber, sliced carrots, bean sprouts, and chopped fresh cilantro.
5. Pour the dressing over the salad and toss to coat everything well.
6. Garnish the salad with chopped roasted peanuts and serve chilled.

These two vermicelli noodles recipes are great as a quick lunch or light dinner, perfect for hot summer days or when you're in the mood for some Asian flavors. Give them a try and let me know what you think!

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