Not exact matches
Look for
bean thread
noodles — sometimes labeled
vermicelli, mung
bean or cellophane
noodles — along with sheets of nori (seaweed) in the Asian section of most supermarkets.
8 ounces of rice cellophane
noodles (or mung
bean cellophane
noodles or sweet potato
vermicelli noodles)
There are smoothie bowls, veggie wraps and rolls,
noodle canapés (pear
noodles with dates and cashew cheese), warming soups (miso
noodle soup), hearty soups (caramelized pumpkin soup with curry sweet potato
noodles),
noodle salads that circle the world (Thai
noodles with cucumber and sprouts, Japanese sweet potato
noodles with «mayo» and yuzu dressings, Moroccan turnip
noodles with Za'atar, preserved lemon and «yogurt» dressing, Italian pasta marinara two ways), Mexican black
bean vermicelli salad with avocado and tomato salsa).
Place some
vermicelli noodles, chopped white onion, shredded cabbage, green onions,
bean sprouts, cilantro and the other Vietnamese herbs in each bowl.
Bun is a popular Vietnamese meal, which consists of rice
vermicelli noodles, shredded lettuce,
bean sprouts, cucumber, a protein element and dipping sauce.
If you want a more substantial meal, add a packet of udon
noodles instead of the
bean vermicelli; it's an easy, super tasty 10 minute meal.
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick
noodles (
vermicelli) 100g mung
bean sprouts + extra for garnish 1/2 cup shredded roast chicken
Evenly distribute the mung
bean vermicelli and / or cooked
noodles at the bottom of a large soup bowl.
Follow the package instructions for preparing mung
bean vermicelli (or
noodle of choice).
I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung
bean noodles for the rice
vermicelli, green
beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.
Meanwhile, in a large bowl, combine cooled
vermicelli noodles, cucumber, wombok or lettuce, mint leaves, chilli and
bean sprouts and toss together.
I ate all kinds of yumminess, including sushi, spring rolls, brown and fried rices, pumpkin soup, sesame «chicken,» baked tofu, egg rolls, vegetable tempura, spicy
noodles, string
beans, and rice
vermicelli.
I adapted Jenn's recipe a bit to make use of what I had on hand: I couldn't find sweet potato
vermicelli (the type of
noodles generally used for chap chae) so I substituted mung
bean cellophane
noodles; I added tempeh for protein (you could try small pieces of organic chicken, pastured pork or grass - fed steak instead, if you like) and topped the dish off with homemade sriracha.
1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung
bean thread
noodles (
vermicelli)
for the
noodles about 8 oz mung
beans vermicelli or other clear
noodles 1 handful green
beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional
Swap
noodles for 100 % buckwheat soba
noodles, kelp
noodles (made from seaweed), zucchini
noodles (see recipe by Jessica Sepel here), acorn
noodles (made using acorn flour and buckwheat flour),
bean threads (made using mung
bean starch), buckwheat
vermicelli, harusame (made from potato, sweet potato or mung
bean starch), shirataki (made from the konjac plant), sweet potato
vermicelli (made from sweet potato starch) or tapioca
noodles (made from tapioca starch).
The enticing menu features signature Singaporean and Malaysian specialties such as Singapore Laska (
vermicelli noodles, shrimp, chicken, spicy coconut soup and Thai basil) and Hainanese Chicken and Rice (poached chicken, chicken flavored rice and chili sauce), as well as Cantonese and Szechuan dishes such as Kung Pao Scallops (vegetables, spicy chili, peanuts and black
bean sauce) and Wonton
Noodle Soup (chicken broth, minced pork dumplings, egg noodle and scall
Noodle Soup (chicken broth, minced pork dumplings, egg
noodle and scall
noodle and scallions).
I recently bought some
vermicelli type
noodles and it's made out of
bean starch (I think it's mung
bean).
Delicious, exotic, and beautiful — our recipe for gluten - free Singapore
Noodles uses black
bean vermicelli - style pasta, curry, and jewel - toned vegetables to create a wonderful interplay between light and dark.This post is made in partnership...
There are several low GI gluten - free options available fresh and dried: buckwheat (soba)
noodles; cellophane
noodles, also known as Lungkow
bean thread
noodles or green
bean vermicelli, are made from mung
bean flour; rice
noodles made from ground or pounded rice flour, are available fresh and dried.