Magically easy to make delicious!
Just the noodles:
- Soak dry vermicelli for about 15 minutes in a bowl with enough warm water to cover the top. As they soften, loosen the noodle-block by gently stirring and shaking it apart.
- Start heating some broth (vegetable, chicken, beef, w/e you want) in a sauce pan, add the noodles, and then add enough broth to come even with the noodles, or just under.
- Bring to a boil, then stir over medium or medium-low heat until vermicelli has absorbed almost all liquid.
- Toss noodles into a colander, and quickly rinse with cold water; I suspect this rinses off extra starch or something, and I know it makes the vermicelli less sticky and easier to handle.
- You're done! Add a sauce, chill it for a while to eat cold (or rinse in more cold water), or follow me to the next recipe...
Curry Stir-fry Vermicelli
- Curry (I used leftover homemade green tofu Thai-style curry...it wasn't made very well, which was why I had leftovers)
- Cooked Vermicelli
- Any extras--extra veggies, maybe a little broth or water if your curry is really dry, or curry powder if your curry is bland (which is very, very unfortunate for curry, and partly why mine wasn't so tasty..)
- Heat a non-stick frying pan (or wok or skillet, just something that will conduct heat, yeah?).
- If your curry is cold from the fridge, heat it through first either by microwave or in the pan. Pour curry into pan, and once it's warm, add noodles.
- Heat curry and vermicelli to a food-safe temperature (steaming, hot, yeah yeah), stirring so that the curry coats all the noodles. Add any extras while stirring so they can coat they noodles, too. :)
- Pour onto a serving dish, yay, you have food!