You could make a noodle salad with any strand pasta — even linguini or spaghetti — although I'd suggest staying away
from rice vermicelli or angel hair, which are tough to work with because they're so fragile.
Not exact matches
Ingredients 8 rolls Peanut sauce 140g (1/2 cup) peanut butter, crunchy Juice
from one lime 2 teaspoon soy sauce 3 tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8 pieces
rice paper 16 shrimp 1 bundle
vermicelli A mix of red,...
The Otsu recipe
from your Suoer Natural cookbook is one of my go - to recipes and even though I can't take gluten, have found it quite tasty with
rice vermicelli too!
about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice
from one lemon 100 g
vermicelli noodles or other thin
rice noodles a large bunch of coriander, chopped
If you feel like a break
from thick udon and egg noodles, swap them for
rice vermicelli, buckwheat and glass noodles.
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.
The new menu items will include Tapien, a pork and chicken soup with
vermicelli made
from mung beans and served with grilled
rice balls, as well as custard cake for dessert.