In a healthier way, I always prefer to "fry" rice vermicelli till cooked through by simmering them in water-based gravy (bland? add in spices, seasonings, herbs to flavor), rather than cook it in oil. By the time the gravy evaporates and gets absorbed into the vermicelli, the end-product: moist, soft rice vermicelli that is non-greasy. So, if you have got recipes with light (meaning, non-starchy) gravy - try to improvise and simmer rice vermicelli in them till all the gravy is absorbed and is being mixed well with the vermicelli.
Curried Cabbage and Carrot Rice Vermicelli
Ingredients: cabbage, finely shredded; carrot, finely shredded; white pepper; rice vermicelli, soaked in warm water for 5 - 8 minutes to soften
Directions: Follow instructions for Cabbage and Carrot Curry, and after curry is cooked, add in rice vermicelli, mix well into the curry. Simmer at low heat till the curry is absorbed by the vermicelli and thoroughly mixed.
Who says vegetarian food needs to be greasy to taste good? This vegetarian rice vermicelli dish goes to Presto Pasta Night at Once Upon a Feast.
Tag: rice vermicelli, vegetarian
it's actually good but i prefer to season it with oyster sauce and soysauce with lemon =)
ReplyDeleteThis looks healthy and delicious! thanks for sharing :)
ReplyDeleteI just had a chow fun dish at a restaurant where they used more stock to cook the noodles, rather than a ton of oil as you get at so many other restaurants. What a nice change that was. And the noodles were soft and didn't clump together, either.
ReplyDeleteYou can cook more curry, then use the left over for the fried vermicelli the next day, right? It save a lot of work.
ReplyDeletesimple and delicious!
ReplyDeleteThis is a healthy remade of leftover curry, wonderful!
ReplyDeleteooo yum! I always have trouble frying vermicelli, they tend to break so easily.
ReplyDeleteThere is nothing like pasta to make a "left over" into a brand new star. Thanks for sharing with Presto Pasta Night.
ReplyDeleteLooks simple and delicious! Nice pics you have. Have link your blog to mine.
ReplyDeleteI like your curry gravy way of making, very creative! :)
ReplyDeleteCurry hey? Very creative. Actually sometimes I like my fried bee hoon a little plain and eat it with curry chicken instead! LOL
ReplyDeleteI love the idea of mixing leftovers into pasta. It's a great way to make them more interesting. And also just another excuse to eat pasta. And you can never have too many excuses to eat pasta!
ReplyDeleteThis looks lovely - what a great way to use any leftover curry!
ReplyDeleteLooks delicious and easy. am always searching for good vegan recipes !
ReplyDeleteAh cool! I am now into vegetarian food and will look upon some of your materials for inspirations ... hehehe.
ReplyDeleteHow come you often cook with "left over" food arh?
I prefer your way of "frying" vermicelli. Indeed healthy yet tasty!
ReplyDeletevegetarian vermicelli ? why not if it comes from the hands of a grandmaster ( err mistress )
ReplyDeletelove this!!! I love mee hoon
ReplyDeleteI'm back!! LOL
it's been a while since i had bihun (beehoon)....you are right...i find them too bland sometimes...i shall try cooking it with lots of water based gravy next time :)
ReplyDeletethanks for the tips!
that looks like what we get from the temple, with vegetarian curry on the side of course :)
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