Vermicelli Noodle Stir-fry Salad
Search Results for: stir-fry
Vermicelli Noodle Stir-fry Salad
This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs.
[caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption]
Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.
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Recipes
...as well as recipes. Ideas for: garlic scapes, tatsoi, sweet potato greens, fennel, fava greens, green garlic, chicories, Brussels Sprout greens, etc. How to integrate unfamiliar vegetables into favorite dishes? Fried rice, stovetop mac and cheese, sesame noodles, cauliflower mac and cheese, slaws, vegetable curry, latkes, beef stew, stir-fry I have so much lettuce, zucchini, collard greens . . . ! Are vegetables and herbs piling up, especially during the peak growing season? Lettuce: Wash, store and...... Read more »
Recipe New Look Test
The Thrill of a Good Template
...tomatoes to onions and cook for 3-4 minutes until beginning to fall apart. Add pasta and hot water/broth and stir well. Add more salt here, unless you’re using salty broth. Stir well and partially cover and turn down to medium low. Cook for about 7 minutes, stirring once or twice. Then add the greens and stir well and cook for another few minutes until greens are as tender as you’d like them and pasta is cooked. Stir in the oil,...... Read more »
Love Your Leftovers! + Chard, Tomato & Peanut Stew
...chickpeas (see headnote) Salt 1 tablespoon lime or lemon juice or vinegar (to taste) 1/2 cup chopped cilantro 2 scallions, thinly sliced (I didn’t have any for the version above and it was still fantastic) 1/2 cup roasted peanuts, coarsely chopped Heat oil in a large soup pot over medium heat. Add onion, chard stems, garlic, ginger and hot pepper and stir well. Saute gently for about 7 minutes. Add the tomatoes and stir well. Put the peanut butter...... Read more »
Pantry Recipes
...ground turmeric Salt 1/3 – 1/2 cup chopped cilantro 1/3 – 1/2 cup Greek or plain, whole-milk yogurt Heat oil in a large skillet over medium-high heat. Add the cauliflower and stir and then cook without stirring for a few minutes to let it brown a bit. Add about 1/2 cup of water and cover and continue cooking for another few minutes until the cauliflower is just tender when pierced with a fork. Add a little more oil...... Read more »
Hanging on to Summer Veggies
...and cook until it softens and browns a bit, about 15 minutes, stirring frequently. A few minutes before the eggplant is done add the minced garlic and stir well. Then add the sauce and stir well to mix and coat veggies. Cook over medium heat for a few minutes until sauce thickens and veggies are tender. Stir in the herbs, saving out a few for garnish if you’d like. Serve hot over rice with reserved herbs. Happy Cooking and Eating!...... Read more »
Oh Yes!
...later accommodate all the pasta, over medium heat. Add the garlic and anchovies and stir constantly for about 3 minutes until the garlic is fragrant. Mash the anchovies and garlic up a bit while you stir. Drain the pasta and add to the pan with the garlic and anchovies, stir to coat and cook for a minute or two. Stir in the parsley, freshly ground pepper and a bit more of your best olive oil. Serve at once. ...... Read more »
Kimchi & Dals & the Comfort of Daily Habits
...When it’s shimmering add the mustard and cumin seeds and stir well. They will begin to pop and spit after 20 seconds or so. Add the turmeric, stir well and cook for another few seconds. Take off the heat and pour all of the spices and oil (scrape out well with a spatula) into the lentils along with 1 teaspoon salt and stir in well and cover. Garnish with chopped cilantro and season to taste with more salt if needed....... Read more »
Veggie
Precious Time
...Add the ginger, garlic, Szechuan pepper, hot pepper and cook for another minute. Add the sausage and stir well and cook for about 2 minutes, still over high heat. Add the cabbage and a few generous pinches of salt and stir well. Cook for 3 more minutes. Add the rice and mix in well and cook until heated through and crisping in places. Taste and adjust seasoning. Stir in cilantro and scallion greens and pass lime wedges and serve immediately....... Read more »
Quinoa and Beets
...sizzle) and cook, stirring, until the seeds darken and become fragrant, 30 seconds. Stir in the quinoa and cook, stirring frequently, until hot to the touch, about 1 minute. Add the water, salt, and sumac, and bring to a boil. Decrease the temperature to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes. Meanwhile mix the yogurt and the garlic in a small bowl until smooth. Sprinkle with the sumac (if using) and set...... Read more »
CSA Love (!) and Creamy, Indian-spiced Spring Vegetables
...In a small bowl stir together the cumin, garam masala, salt, red pepper flakes, tomato (paste) and 2 tablespoons water. Whisk in the cream, lemon juice and cilantro and set aside. Heat the oil in large saucepan or deep skillet over medium-high heat. Add the mustard and cumin seeds and wait until they start popping, 10-20 seconds typically. Add the turnips and cabbage and couple pinches of salt. Stir well and cover and cook for about 5-7 minutes until...... Read more »
Cauliflower and Chickpeas
... Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and stir and then cook without stirring for a few minutes to let it brown a bit. Add a splash of water and cover the pan and continue cooking for another few minutes until the cauliflower is just tender when pierced with a fork. Add a little more oil if the pan is dry and then stir in the spices and let cook for...... Read more »
Yellow Peas and Rice with Onion Relish
...Be careful not to burn them. Add the rice and peas and stir to coat well with the fat. Add the Garam Masala, turmeric, cilantro and broth or water and 1/2 teaspoon of salt (unless your broth is quite salty–if you’re using water add a generous teaspoon of salt). Stir well, bring to a boil then turn down to a simmer and cook, partially covered for about 20 minutes. You may need to add more water or broth, in 1/2-cup...... Read more »
Green Garlic, Butter, and Parmesan
...olive oil Bring a large pot of water to a boil and salt generously. Have a cup on hand to scoop out some of the cooking water before you drain the pasta. Melt the butter in a heavy-bottomed skillet over medium heat. Add the chopped green garlic and stir well to coat. Add a few pinches of salt. Cook the garlic, covered, stirring occasionally until it’s soft and fragrant, about 10 minutes. Be careful not to burn it. If you’re...... Read more »
Using up the Bits and Pieces aka "Wunderreis"
...olive oil in the largest skillet you have. Add the onions, sausage, if using, garlic and all the vegetables. Season with few few pinches of salt and cook gently (I don’t brown them really in this dish), covered until tender. Stir in the rice and mix well. Heat through and finally stir in the herbs. Stir in a tablespoon or two of the best olive oil you have. Serve hot! Top with Sriracha or other hot sauce if you like!...... Read more »
Food as Comfort
...off) grated zest of half a lemon 1 small cinnamon stick and/or a 3-inch piece of vanilla bean, split and seeds scraped into mixture and pods added too Preheat the oven to 300 degrees. Mix all the ingredients well in a 2 or 3 quart oven-proof pot or Dutch oven. Cook uncovered for about 45 minutes then stir well. Cook for another 45 minutes and stir again. The mixture should be bubbling by now and might be getting a bit...... Read more »
Radicchio & Mizuna Risotto
...Salt and pepper to taste Bring the water or vegetable broth to a simmer in a small saucepan. Heat the butter and oil in a 3 – 4 quart saucepan over medium heat. Add the onion and cook, stirring regularly, until softened, about 10 minutes. Add the garlic and thyme and cook for 2-3 minutes, until fragrant. Add 2/3 of the radicchio and mizuna and cook for a few more minutes. Then add the rice and cook, stirring frequently for...... Read more »
Winter Squash and Peanut Stew
The stew is delicious with butternut, red kuri, hubbard or buttercup squash. I wouldn’t use delicata as it’s not meaty enough. This stew is rich, nutrient dense, sweet, savory, just a little spicy and vegan. Garnish with green onions and crushed roasted and salted peanuts for an extra kick.
You can also add carrots or substitute carrots for some of the squash.... Read more »
Warm Brussels Sprout Salad with Walnuts and Cilantro
This is bright and tangy and wonderful! If you don't have walnuts, toasted almonds or peanuts would work too.... Read more »
Green Curry Summer Squash Soup
...part of the coconut milk that makes up about the top fourth of the can, to the hot pan. Add the 1-2 teaspoons (depending on how much heat you want) of green curry paste and mash it up with the back of a spoon and blend it into the coconut milk. Fry this mixture for a couple of minutes until it becomes fragrant. Add the sliced onion and fry for a few minutes until it softens. Add the squash...... Read more »
Leek, Potato & Herb Pancakes
I turn most anything into a fritter, patty, lattke-like thing. It really never fails to: Taste good Use up whatever random bits of vegetables, herbs, cooked grains, etc. I have Turn vegetable skeptics into vegetable eaters, if not lovers Serve as a one dish meal if time is short And I never deep fry them, mostly because I’m frugal and don’t want to use that much oil and because it makes a mess and because I think they taste just...... Read more »
Sautéed Chard with Jalapeño, Ginger and Sausage
This pairs very nicely with a very quick red lentil dal and a cooling dollop of yogurt. Substitute spinach, mustard or collard greens or any other leafy green you might have, for the chard. You can also omit the sausage and fry a couple of eggs in the pan instead or just serve as is with dal or rice.
... Read more »
Workplace Wellness
Recipes
…as well as recipes. Ideas for: garlic scapes, tatsoi, sweet potato greens, fennel, fava greens, green garlic, chicories, Brussels Sprout greens, etc. How to integrate unfamiliar vegetables into favorite dishes? Fried rice, stovetop mac and cheese, sesame noodles, cauliflower mac and cheese, slaws, vegetable curry, latkes, beef stew, stir-fry I have so much lettuce, zucchini, collard greens . . . ! Are vegetables and herbs piling up, especially during the peak growing season? Lettuce: Wash, store and…
Recipe New Look Test
The Thrill of a Good Template
…tomatoes to onions and cook for 3-4 minutes until beginning to fall apart. Add pasta and hot water/broth and stir well. Add more salt here, unless you’re using salty broth. Stir well and partially cover and turn down to medium low. Cook for about 7 minutes, stirring once or twice. Then add the greens and stir well and cook for another few minutes until greens are as tender as you’d like them and pasta is cooked. Stir in the oil,…
Love Your Leftovers! + Chard, Tomato & Peanut Stew
…chickpeas (see headnote) Salt 1 tablespoon lime or lemon juice or vinegar (to taste) 1/2 cup chopped cilantro 2 scallions, thinly sliced (I didn’t have any for the version above and it was still fantastic) 1/2 cup roasted peanuts, coarsely chopped Heat oil in a large soup pot over medium heat. Add onion, chard stems, garlic, ginger and hot pepper and stir well. Saute gently for about 7 minutes. Add the tomatoes and stir well. Put the peanut butter…
Pantry Recipes
…ground turmeric Salt 1/3 – 1/2 cup chopped cilantro 1/3 – 1/2 cup Greek or plain, whole-milk yogurt Heat oil in a large skillet over medium-high heat. Add the cauliflower and stir and then cook without stirring for a few minutes to let it brown a bit. Add about 1/2 cup of water and cover and continue cooking for another few minutes until the cauliflower is just tender when pierced with a fork. Add a little more oil…
Hanging on to Summer Veggies
…and cook until it softens and browns a bit, about 15 minutes, stirring frequently. A few minutes before the eggplant is done add the minced garlic and stir well. Then add the sauce and stir well to mix and coat veggies. Cook over medium heat for a few minutes until sauce thickens and veggies are tender. Stir in the herbs, saving out a few for garnish if you’d like. Serve hot over rice with reserved herbs. Happy Cooking and Eating!…
Oh Yes!
…later accommodate all the pasta, over medium heat. Add the garlic and anchovies and stir constantly for about 3 minutes until the garlic is fragrant. Mash the anchovies and garlic up a bit while you stir. Drain the pasta and add to the pan with the garlic and anchovies, stir to coat and cook for a minute or two. Stir in the parsley, freshly ground pepper and a bit more of your best olive oil. Serve at once. …
Kimchi & Dals & the Comfort of Daily Habits
…When it’s shimmering add the mustard and cumin seeds and stir well. They will begin to pop and spit after 20 seconds or so. Add the turmeric, stir well and cook for another few seconds. Take off the heat and pour all of the spices and oil (scrape out well with a spatula) into the lentils along with 1 teaspoon salt and stir in well and cover. Garnish with chopped cilantro and season to taste with more salt if needed….
Veggie
Precious Time
…Add the ginger, garlic, Szechuan pepper, hot pepper and cook for another minute. Add the sausage and stir well and cook for about 2 minutes, still over high heat. Add the cabbage and a few generous pinches of salt and stir well. Cook for 3 more minutes. Add the rice and mix in well and cook until heated through and crisping in places. Taste and adjust seasoning. Stir in cilantro and scallion greens and pass lime wedges and serve immediately….
Quinoa and Beets
…sizzle) and cook, stirring, until the seeds darken and become fragrant, 30 seconds. Stir in the quinoa and cook, stirring frequently, until hot to the touch, about 1 minute. Add the water, salt, and sumac, and bring to a boil. Decrease the temperature to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes. Meanwhile mix the yogurt and the garlic in a small bowl until smooth. Sprinkle with the sumac (if using) and set…
CSA Love (!) and Creamy, Indian-spiced Spring Vegetables
…In a small bowl stir together the cumin, garam masala, salt, red pepper flakes, tomato (paste) and 2 tablespoons water. Whisk in the cream, lemon juice and cilantro and set aside. Heat the oil in large saucepan or deep skillet over medium-high heat. Add the mustard and cumin seeds and wait until they start popping, 10-20 seconds typically. Add the turnips and cabbage and couple pinches of salt. Stir well and cover and cook for about 5-7 minutes until…
Cauliflower and Chickpeas
… Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and stir and then cook without stirring for a few minutes to let it brown a bit. Add a splash of water and cover the pan and continue cooking for another few minutes until the cauliflower is just tender when pierced with a fork. Add a little more oil if the pan is dry and then stir in the spices and let cook for…
Yellow Peas and Rice with Onion Relish
…Be careful not to burn them. Add the rice and peas and stir to coat well with the fat. Add the Garam Masala, turmeric, cilantro and broth or water and 1/2 teaspoon of salt (unless your broth is quite salty–if you’re using water add a generous teaspoon of salt). Stir well, bring to a boil then turn down to a simmer and cook, partially covered for about 20 minutes. You may need to add more water or broth, in 1/2-cup…
Green Garlic, Butter, and Parmesan
…olive oil Bring a large pot of water to a boil and salt generously. Have a cup on hand to scoop out some of the cooking water before you drain the pasta. Melt the butter in a heavy-bottomed skillet over medium heat. Add the chopped green garlic and stir well to coat. Add a few pinches of salt. Cook the garlic, covered, stirring occasionally until it’s soft and fragrant, about 10 minutes. Be careful not to burn it. If you’re…
Using up the Bits and Pieces aka “Wunderreis”
…olive oil in the largest skillet you have. Add the onions, sausage, if using, garlic and all the vegetables. Season with few few pinches of salt and cook gently (I don’t brown them really in this dish), covered until tender. Stir in the rice and mix well. Heat through and finally stir in the herbs. Stir in a tablespoon or two of the best olive oil you have. Serve hot! Top with Sriracha or other hot sauce if you like!…
Food as Comfort
…off) grated zest of half a lemon 1 small cinnamon stick and/or a 3-inch piece of vanilla bean, split and seeds scraped into mixture and pods added too Preheat the oven to 300 degrees. Mix all the ingredients well in a 2 or 3 quart oven-proof pot or Dutch oven. Cook uncovered for about 45 minutes then stir well. Cook for another 45 minutes and stir again. The mixture should be bubbling by now and might be getting a bit…
Radicchio & Mizuna Risotto
…Salt and pepper to taste Bring the water or vegetable broth to a simmer in a small saucepan. Heat the butter and oil in a 3 – 4 quart saucepan over medium heat. Add the onion and cook, stirring regularly, until softened, about 10 minutes. Add the garlic and thyme and cook for 2-3 minutes, until fragrant. Add 2/3 of the radicchio and mizuna and cook for a few more minutes. Then add the rice and cook, stirring frequently for…
Winter Squash and Peanut Stew
Warm Brussels Sprout Salad with Walnuts and Cilantro
Green Curry Summer Squash Soup
…part of the coconut milk that makes up about the top fourth of the can, to the hot pan. Add the 1-2 teaspoons (depending on how much heat you want) of green curry paste and mash it up with the back of a spoon and blend it into the coconut milk. Fry this mixture for a couple of minutes until it becomes fragrant. Add the sliced onion and fry for a few minutes until it softens. Add the squash…
Leek, Potato & Herb Pancakes
I turn most anything into a fritter, patty, lattke-like thing. It really never fails to: Taste good Use up whatever random bits of vegetables, herbs, cooked grains, etc. I have Turn vegetable skeptics into vegetable eaters, if not lovers Serve as a one dish meal if time is short And I never deep fry them, mostly because I’m frugal and don’t want to use that much oil and because it makes a mess and because I think they taste just…
Sautéed Chard with Jalapeño, Ginger and Sausage
Workplace Wellness
