Southeast Asian Vegetables & Noodles
Submitted by Sweetiee_14me
Quick Southeast Asian rice vermicelli with crisp-tender vegetables, ginger, garlic, sesame oil, and roasted peanuts. Ready in 25 minutes by microwave or stovetop with both methods included.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
25 minA bowl of noodles and vegetables this flavorful shouldn’t come together in 25 minutes, but here we are.
Rice vermicelli simmers in chicken broth until tender, then gets tossed with a frozen vegetable mix, fresh ginger, garlic, jalapeno, dry sherry, and a drizzle of toasted sesame oil.
The broth cooks right into the noodles, so every strand carries flavor instead of sitting in a puddle of liquid.
Green onions and roasted peanuts go on at the end for crunch and color.
Both microwave and stovetop directions are included, so you can choose your own adventure.
Chef Tips
- Break the vermicelli into 2-inch pieces before cooking. Long strands clump together and cook unevenly.
- The vegetables should stay crisp-tender, not soft. Check them early and pull the dish as soon as they have a slight bite.
- Toasted sesame oil is a finishing oil, not a cooking oil. Its flavor is intense, so two teaspoons is all you need to perfume the entire dish.
- Swap the sherry for apple juice if you want to keep it alcohol-free. You lose a little depth but gain a subtle sweetness that works well with the ginger.
Ingredients
1 pound, frozen, mixtures of carrots, green beans, cauliflower or broccoli, sugar snap peas, and red peppers, thawed
Directions
MICROWAVE DIRECTIONS: In a 2-quart microwave-safe casserole, combine vermicelli and broth; cover.
Microwave on HIGH for 6 minutes, stirring once halfway through cooking.
Add vegetables, garlic, gingerroot, chile and sherry; mix well.
Cover; microwave on HIGH for 7 to 9 minutes or until vermicelli is tender and vegetables are crisp-tender.
Add salt and oil; mix well.
Sprinkle with onions and peanuts.
CONVENTIONAL DIRECTIONS: In large skillet, combine vermicelli and 1¼ cups chicken broth.
Bring to a boil over medium-high heat.
Reduce heat; cover and simmer 5 minutes, stirring occasionally.
Add vegetables, garlic, gingerroot, chile, sherry, salt and oil; stir to combine.
Increase heat to medium; cover and cook an additional 7 to 9 minutes or until vermicelli is tender and vegetables are crisp- tender, stirring occasionally.
Sprinkle with onions and peanuts.
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