VERMICELLI WITH LEMON CREAM SAUCE
My daughter likes tart and lemony things so I created this lemon cream sauce for pasta which is ready in mere minutes if you're using vermicelli. Adjust lemon juice and zest quantities to your liking.
Provided by barbara
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
- Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
- Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
- Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
- Drain verimicelli and add to sauce. Mix, and serve.
Nutrition Facts : Calories 575.3 calories, Carbohydrate 50.4 g, Cholesterol 327.1 mg, Fat 38.9 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 22.4 g, Sodium 49.2 mg, Sugar 2.2 g
CREAMY VEGGIE VERMICELLI
When I first met my husband, he didn't like any green vegetables. Now, this is his favorite dish!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions., In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add the Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat., Stir lemon zest into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.
Nutrition Facts : Calories 342 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 433mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
FRIED VERMICELLI AND GREEN ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook vermicelli in salted water to al dente; drain. Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter. Garnish with basil.
VERMICELLI WITH LEEKS, AND SCALLIONS
Found this a while back, I think it was on "i village" but am not sure. Have tweaked the recipe to suit our personal tastes. It is quick to throw together and is a nice side or main dish. We like it here.
Provided by Manami
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 607.4, Fat 12.5, SaturatedFat 5.7, Cholesterol 21.8, Sodium 396.1, Carbohydrate 102.7, Fiber 6.5, Sugar 6.2, Protein 21.4
VERMICELLI SALAD
A wonderful light salad that's easy to make. I use tomatoes from the farmer's market and it gives the salad that special 'fresh' zing. My family loves it.
Provided by Stephanie Carroll
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 13h50m
Yield 6
Number Of Ingredients 7
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
- Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 33.3 g, Cholesterol 0.9 mg, Fat 12 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 778.7 mg, Sugar 3.6 g
VEGGIE VERMICELLI
Rustle up this veggie vermicelli with garlic and chilli dressing in just 15 minutes. It's perfect for busy days when you want something quick and healthy
Provided by Liberty Mendez
Categories Dinner
Time 15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 699 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
RICE NOODLES WITH SCALLIONS AND HERBS
Upend your dinner routine with this easy-to-assemble dish of supple rice noodles, and raw herbs and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
- Combine water, fish sauce, lime juice, sugar, and chile.
- Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.
- Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.
VERMICELLI WITH SCALLION CREAM
Steps:
- In a small frying pan, melt the butter over moderately low heat. Add the scallions, and salt. Cook, stirring occasionally, until the scallions are very soft, about 5 minutes. Add the stock, increase the heat to moderately high and simmer until the stock is reduced to almost a glaze, 3 to 5 minutes. Stir in the cream and bring to a simmer. Cook until slightly thickened, 2 to 3 minutes. Add the pepper. Cook the vermicelli in boiling, salted water until just done, about 9 minutes. Drain. Toss the pasta with the sauce and serve.
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10 BEST VERMICELLI NOODLES RECIPES - INSANELY GOOD
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5/5 (1)Published Dec 1, 2021Category Recipe Roundup
- Vermicelli Noodle Salad. This vermicelli noodle salad is almost like an exploded egg roll without the crunchy crust. There’s cabbage, shredded carrots, bean sprouts, green onions, and more.
- Fried Rice Vermicelli. Fried rice vermicelli is a light but filling meal that takes just 20 minutes to make, and aside from the homemade seasoning sauce, you’ll only need seven ingredients to make it.
- Vietnamese Pork With Vermicelli Noodles. This grilled pork dish makes me salivate just from looking at it. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Vermicelli Bowl With Sesame Beef and Broccoli. No matter what your favorite Asian restaurant is – whether it’s Chinese, Japanese, Korean, Vietnamese, or something else – there’s one thing they all have in common: beef and broccoli.
- Vegan Tom Yum Fried Vermicelli Noodles. If you’re looking for a vegan-friendly vermicelli option, give these Tom Yum fried noodles a try. It’s a tangy, saucy, all-in-one meal that takes about 25 minutes to make.
- Chicken and Green Bean Vermicelli Noodles. This tasty noodle dish livens up plenty of your southern favorites with an eastern flair. With ingredients like chicken breast, onions, carrots, celery, green beans, and corn, you’d swear you were heading for a meal at gramma’s house.
- Asian-Inspired Brown Rice Vermicelli Soup. When you hear the word “vermicelli,” you’ll think of some type of noodle dish, and rightly so! That’s precisely what vermicelli is, after all.
- Vermicelli Noodle Bowls. These vegan- and Vietnamese-inspired noodle bowls are freaking fantastic in every way. They’re overflowing with all kinds of goodness.
- Singapore Noodles With Shrimp. It shouldn’t take you longer than 40 minutes to make this dish with succulent, flavorful shrimp, baked ham, and plenty of veggies.
- Rice Vermicelli Stir-Fry. When it comes to quick, easy, and filling meals, you can’t beat this 15-minute rice vermicelli stir-fry. It’s a simple dish that uses only nine ingredients (plus salt and pepper), but it’s so good.
GARGANELLI WITH SPECK, PEAS, AND SCALLION CREAM RECIPE
From foodandwine.com
5/5 (1)Total Time 30 mins
- Smash 3 garlic cloves. Place scallions, cream, and smashed garlic in a small saucepan. Finely chop remaining 3 garlic cloves to equal 1 tablespoon; set aside.
- Bring scallion mixture to a boil over medium-low. Reduce heat to low; simmer, stirring occasionally, until scallions are crisp-tender and garlic is softened, about 10 minutes. Pour mixture into a blender. Secure lid; remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 40 seconds. Stir in salt; set aside.
- Cook pasta in a pot according to master technique (until very al dente, 3 minutes less than package directions call for).
- While pasta cooks, melt 2 tablespoons butter in a large skillet over medium. Add reserved 1 tablespoon chopped garlic; cook, stirring often, until softened and fragrant, about 1 minute and 30 seconds.
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