Asian Vermicelli Recipes

Steps:

• Cook vermicelli according to package directions (al dente). Drain and put into a large bowl.
• Add diced vegetables.
• In a saucepan on the stove add the oil, red pepper flakes and garlic, saute about one minute.
• Add the soy sauce and honey and bring to a low boil for about one minute.
• Pour dressing over pasta/vegetables and toss to coat.
• Toss a couple of more times before serving.
• After final toss before serving sprinkle the top with sesame seeds or crushed peanuts.

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.