Last night I decided to experiment with Vermicelli noodles and make Singapore-style Noodles. E. loved them, I was less excited about the results. But having been my first time working with this type of noodle I suspect a bit more practice will do the trick. Either way it wasn’t a terribly bad dish in my opinion and E. really enjoyed it so figured I’d include my ‘recipe’ – I put that in quotes as I didn’t measure anything as I cooked so this recipe is more a pinch of this and a pinch of that type of dish. So, all measurements are rough and the recipe included is more of a guide than an exact recipe. Add in as much or as little of each ingredient as you desire to create the type of flavor you like most.
- Package of vermicelli noodles
- 2-4 chicken thighs
- 2 green onions, sliced
- 1-3 tablespoons garlic-infused oil (or regular olive oil and 3-4 cloves garlic)
- 2 teaspoons red pepper flakes
- 1 tablespoon soy sauce
- 2 teaspoons rice wine
- 1 teaspoon curry powder
- 1/2 teaspoon ginger powder
- a couple dashes of Sriracha
- 2-4 tablespoons of water
- Cook vermicelli noodles according to package direction. Set aside.
- In a wok or large pan heat garlic-infused oil. Add chicken and cook through. Pull chicken out and set aside to cool. Once cool, cut into strips.
- Add a bit more oil to the pan, add in green onion and sauté.
- Add noodles and remaining ingredients and about 2-4 teaspoons of water. Add more water if needed to keep noodles from burning on bottom of pan.
- Put chicken back in at the end, mix up, and serve
Do you have any suggestions for cooking vermicelli noodles?