vermicelli

Sesame Noodle Salad, so quick and easy! Thin noodles infused with a sesame, honey, soy sauce dressing.

Sesame Noodle Salad

extra virgin olive oil or vegetable oil

Tbsp dark sesame oil

red pepper

Tbsp honey

soy sauce

12 ounces of vermicelli, thin spaghetti, or angel hair pasta

Salt

2/3 cup coarsely chopped cilantro

peanuts

green onions

diced red bell pepper

sesame seeds

"How do you think the dressing would taste if I added a teaspoon of peanut butter to it?"

"Tried this when a friend made it and now looking to make it myself! How long do you think you could store the dressing for?"

Prepare the dressing: Put the dressing ingredients into a small saucepan and bring to a boil. Remove from heat.

Cook the pasta: Put the pasta in a large pot in salted boiling water (1 Tbsp salt for every 2 quarts of water). Cook al dente, according to the directions on the pasta package. Drain.

with dressing, chill: Stir together the cooked pasta and the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

Stir in cilantro, peanuts, green onions, bell pepper: When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.

"Love this salad ! I add edamame to mine gives it a little more texture. We eat it for work lunch all week."

"I've been making this recipe from here for what feels like 10 years! Such a crowd pleaser! People constantly ask me to make it.  I always add a tomato and sometimes prosciutto. It's even better the 2nd day."

With Vietnamese-American communities thriving in Texas cities, delicious mashups were inevitable, like this summer roll stuffed with glass noodles, fresh herbs and smoky barbecued beef instead of the traditional pristine shrimp. Dennis Ngo, a self-trained chef, devised it as a way to serve all the pieces of the whole briskets he smokes for Lonestar Empire, his roving barbecue business in New York City. The slick of spicy, barbecue sauce-flavored mayo is pure pleasure.

Brisket Summer Rolls With Sriracha-Barbecue Mayonnaise

mayonnaise

barbecue sauce

Lime juice,

Sriracha,

block (about 7 ounces) rice vermicelli

salt

rice-paper wrappers

mint, leaves picked off

basil

carrots and daikon (do chua), homemade

beef

red cabbage

cilantro

Whole lettuce leaves

Combine mayonnaise and barbecue sauce, and stir until smooth. Season to taste with lime juice and sriracha, and set aside. (Can be made 1 day ahead and refrigerated.)

Make the barbecue mayonnaise:

Put the rice vermicelli in a large bowl. Cover with boiling water, add the salt and let soak, swishing occasionally, until soft but still resilient, 3 to 5 minutes. Drain in a colander and rinse under cold water until the water runs clear. Let drain for at least 30 minutes, or spread on a plate and refrigerate for up to 2 hours.

When ready to serve, set out all the ingredients on a clean surface. Half-fill a bowl wide enough to fit the wrappers with lukewarm water. Place 1 wrapper in the water and pat it, gently bending to test, until pliable but not completely soft. Shake off excess water and lay the wrapper down.

Place a straight line of mint and basil leaves across the circle, about 2 inches up from the bottom edge. Plump up that line with a small clump of vermicelli, a pinch of do chua and 1/8 of the brisket. Drizzle a scant teaspoon of barbecue mayonnaise over the meat. Finish with red cabbage and 2 cilantro sprigs.

Bring bottom edge of wrapper tightly up over the filling, then fold the sides in to cover. Continue to roll upward, tightly but gently, and place finished rolls on a plate, seam-side down. Repeat with remaining rolls. Cover rolls with lettuce leaves to keep them fresh. Serve as soon as possible.

Make the rolls:

In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.

Pho Bo (Vietnamese Beef-and-Noodle Soup)

rice noodles (labeled "vermicelli" or "rice sticks")

stock

star anise

cinnamon

ginger

onion, quartered (don't bother to peel)

cloves

fish sauce (nam pla

black pepper

limes,

scallions, minced

Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.

Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.

Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.

Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it’s an easy introduction to Vietnam cooking for the uninitiated.

Vietnamese Lemongrass Beef and Noodle Salad

Demerara or granulated light brown sugar

rice vinegar

lime juice, limes

fish sauce,

garlic cloves,

ginger,

medium-hot red chile,

hot red or green bird chile, thinly sliced

rice vermicelli noodles

beef skirt steak

lemon

lettuce, lettuce

vegetable oil

scallions, slivered

carrot,

cucumber, 3-inch lengths, julienned (about 1 cup)

daikon radish, julienned (about 1 cup)

bean sprouts

In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)

Make the dipping sauce:

Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.

Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.

Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.

Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn’t steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)

Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day

Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

salmon fillets salmon fillets

tsp reduced salt tamari

garlic clove, finely chopped

tbsp lemon or lime juice

tsp sesame oil

vermicelli rice noodle

tsp rapeseed oil

spring onion, trimmed and thinly sliced

½ red chilli, deseeded and finely chopped

sugar snap pea

pak choi (or spinach)

red pepper, sliced

tsp tamari or soy sauce

tsp Thai fish sauce

lime

tbsp coriander

Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).

Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.

Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.

In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.

Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

This 19th century tuna pasta recipe was created by a Neapolitan Marquis. It's simple to make, so perfect for weeknights but elegant enough to serve to guests!

Tuna and Anchovy Vermicelli recipe from Naples

400 g vermicelli pasta ((140z)

200 g canned tuna ((7 ounces) in olive oil)

anchovy oil

beef broth ((8.5 floz) I used homemade)

(for

black peppercorns (as required)

pink peppercorns (as required (Peruvian pepper))

parsley

butter

tbsp extra virgin olive oil

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Wash and chop the parsley. Drain the oil from the tuna. Rinse the anchovies well if they are salted.&nbsp;Cut them into small pieces and together with ¾ of the tuna, puree  in a blender with a little of the beef broth.

Put this sauce into a saucepan and add the rest of the broth and a few pink and black peppercorns. Stir and cook over a low heat until the sauce reduces and thickens (5-10 minutes). Add the rest of the tuna to the sauce and stir to mix in. Add salt to taste.

Cook the vermicelli al dente according to the instructions on the packet, save a cup of the pasta cooking water and drain the pasta. Return it to the pot or put it in a bowl and add the butter, olive oil and chopped parsley. Toss to mix well.&nbsp;

Then add the tuna and anchovy sauce, mix everything together well. Return to the heat and cook for another minute to allow the pasta to absorb the flavours of the sauce. If the sauce seems dry, add some pasta cooking water. Serve immediately with a little more chopped parsley and a few peppercorns.

This is a take on vermicelli usli, also known as upma — an ideal South Indian breakfast, savory and satisfying, full of vegetables and delicate fried noodles, and seasoned with coconut and cashews. Though commonly made with carrots and peas, you can toss in whatever vegetables you have on hand. In summer, fresh corn adds plenty of crunch and sweetness, and the dish works for lunch and dinner, just as it is.

Vermicelli Sweet Corn Usli

coconut oil

wheat vermicelli noodles (see Tip)

black mustard seeds

urad dal (optional)

red onion, finely chopped

curry leaves

green chile,

kosher salt (Diamond Crystal)

corn, kernels

cashews,

cilantro leaves, chopped,

lime, halved

Heat 1 tablespoon coconut oil in a medium pot with a fitted lid over medium heat. If the noodles are on the long side, break them up into roughly bite-size pieces. Add them to the pot, and use a wooden spoon to keep them moving so they get lightly toasted, about 2 minutes. Scrape into a bowl.

In the same pot, heat the remaining tablespoon oil over medium and fry the mustard seeds. When they pop, add the urad dal (if using), the onion, curry leaves, chile and salt. When the onion is completely softened, but not yet browned, add 1 cup water.

As soon as the water comes to a boil, add the toasted noodles, corn kernels, cashews, cilantro and coconut; stir well. Cover, and cook on low for 5 minutes, then turn off the heat, and let it rest for another 5 minutes.

Season to taste with salt and lime juice, then garnish with extra coconut and cilantro, and serve warm or at room temperature.

While this dish is named for Singapore, it was not created there. Many believe it was invented in Hong Kong, in the 1950s or 1960s, by chefs seeking to add a different flavor profile to Cantonese dishes. It is now a much loved dish at cha chaan tengs, a type of cafe in Hong Kong, and at Cantonese eateries across the world. The original features meat, eggs and vegetables, but this vegetarian version showcases charred scallions, which add sweetness. Peppers are often included, but you could use carrots, cabbage, cauliflower or any thinly sliced vegetable that can be cooked in 3 to 4 minutes. The technique of “blooming” the curry powder in the oil ensures that the vermicelli is silky rather than gritty. Use a curry powder that has turmeric listed as one of the first ingredients, as it lends a lovely golden color to the noodles. (You can add ½ teaspoon of turmeric powder to a commercial curry powder if you want to ensure a bright hue.)
 
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Singapore Noodles With Charred Scallions

eggs, lightly beaten

Kosher salt

Neutral oil,

scallions (about 8 to 10)

bell peppers (any color),

garlic cloves, finely chopped

curry powder

rice

Season eggs with ½ teaspoon of kosher salt, and whisk well.

Heat 1 tablespoon of oil in a large (12-inch) skillet or wok over medium-high, and, once hot, swirl the oil around and pour in the egg mixture. Allow the egg to set before pushing the egg to one side and tilting the pan to the opposite side. Cook this way until the egg is just set. Break the egg into large chunks (they’ll break up into smaller pieces on their own), remove from pan and set aside. Wipe out the pan if necessary.

Prepare the scallions by separating the white and green parts. Halve the white sections vertically so they are thinner, then cut into 2-inch segments. Cut the green parts into 2-inch segments.

In the same skillet, heat 1 tablespoon of oil over medium-high, add the peppers and stir-fry for 2 to 3 minutes until softened. Add the garlic, then add the white parts of the scallions in stages. As the scallions wilt, add more and cook until charred, another 2 minutes. Remove from the pan and set aside.

Return the skillet to the stovetop, reduce heat to medium and add 3 tablespoons of oil. Add the curry powder and 2 teaspoons of kosher salt, and stir vigorously to dissolve the curry powder, about 30 seconds.

Increase heat to medium-high, add the drained vermicelli and ¼ cup of water, and drizzle with another 1 to 2 tablespoons of oil. Using tongs or long wooden chopsticks, toss the noodles well, ensuring that they are well coated in the curry mixture.

Add the soy sauce and toss for 3 to 5 minutes, until the noodles are tender. Add the peppers, scallion whites and egg back to the pan, along with the scallion greens, and stir-fry for 1 to 2 minutes until the greens are wilted. Taste and season with more salt, if required.

Pork skewers packed with flavour meet a light and fresh noodle salad in this street food-inspired dish.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Grilled pork skewers with noodle salad

tbs caster sugar

(80 milliliters) fish sauce

tbs honey

tsp black pepper

spring onions, white and green parts thinly sliced, separated

garlic cloves, crushed

pork neck,

tbs sunflower oil

vermicelli rice noodles,

mint, leaves

Vietnamese mint, leaves picked, roughly chopped

Lebanese cucumber, halved lengthways, thinly sliced

(160 grams) bean sprouts

(125 milliliters) Nuoc Cham (recipe follows)

(80 milliliters) Spring Onion Oil (recipe follows)

Fried Asian shallots and crushed roasted peanuts, to serve

(60 milliliters) fish sauce

(60 milliliters) white vinegar

garlic clove, crushed

red chilli, finely chopped

(250 milliliters) sunflower oil

spring onions, green part only, thinly sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863324001&=domain=del

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Top 25 vermicelli recipes from across the web

The most viewed vermicelli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sesame Noodle Salad

Brisket Summer Rolls With Sriracha-...

Pho Bo (Vietnamese Beef-and-Noodle ...

Vietnamese Lemongrass Beef and Nood...

Crispy Asian salmon with stir-fried...

Tuna and Anchovy Vermicelli recipe ...

Vermicelli Sweet Corn Usli

Singapore Noodles With Charred Scal...

Grilled pork skewers with noodle sa...

The new Thai beef salad

Tom Yum Soup With Tofu and Vermicel...

Maha Sarsour’s Maqluba (Upside-Down...

Pork rice paper rolls

Vermicelli with green curry prawns

Vietnamese noodles with pork and he...

Vietnamese bun cha with lemongrass ...

Turkey Pho

Soup Joumou

The Best Bún Bò Xả Ớt - Vietnamese ...

Singapore Mei Fun (Singapore Rice N...

Thai-Inspired Coconut Curry Soup Wi...

Pork spring rolls in lettuce leaves

How to Cook Vermicelli Noodles (No ...

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30-Minute Tomato Vermicelli Soup

The most viewed vermicelli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine