Looking for a quick and easy, healthy, and instant dish to make? Well, there are so many different things you can prepare. The other day, I was brainstorming about a low-cholesterol and low-sodium healthier breakfast recipe, and I came across this amazing ingredient. If you are looking for a vegan or vegetarian option, I have just the right recipe for you.
Ever heard of Pancit, Sevyian, Cadriyad, She’reya, Shavige, Misua, or Fideo? If yes, then it is impossible that you do not know about Vermicelli. Vermicelli dishes are simple and quick to prepare, you can enjoy them as healthier breakfast or as a snack. It is pretty versatile and a perfect choice for busy professionals. Already familiar with vermicelli?? Then you are going to love this dish by the time I have finished this article!
Now the term vermicelli belongs to an Italian word that literally means “little worms.” It is a type of pasta made traditionally with rice flour or all-purpose flour. These long thin spaghetti-like things are very satisfying. Alternatively, it is also called “rice noodles” or “rice sticks”.
Vermicelli is widely used in Asian cuisine too. However, you can find ultra-thin spaghetti in different cuisines as well. The best thing about vermicelli is it’s adaptability. You can use it as both a sweet and savory dish.
ORIGIN OF VERMICELLI
Vermicelli originated from China around 2000 years ago. It is from here, that this dish spread to the rest of the continent. However, some believe that vermicelli originated from Arab countries, and it is from here that it traveled to the rest of the world. In short, we are a bit confused about where they actually originated from. Whatever the history be, we are just happy we have this dish.
VERMICELLI NOODLES vs. RICE NOODLES – THE DIFFERENCE
Most people get confused between vermicelli noodles and rice noodles. Although the two look a bit the same, there are a few differences that set them apart.
- Material: The main difference between the two is that of the material. Vermicelli noodles are made with all-purpose flour, whereas rice noodles are made from rice flour.
- Shape: Vermicelli noodles are round in shape…. thinner than spaghetti noodles. It can also be used in place of pasta. Whereas rice noodles are thin but a little wide & flat.
- Cooking: You actually don’t have to cook rice noodles. You can simply soak them in warm water or pour the simmering broth on top to cook them. However, you have to boil vermicelli noodles to cook them.
HEALTH BENEFITS OF VERMICELLI
Vermicelli is very healthy. They have a low-fat content, has low-cholesterol, and you can easily turn them into a low-sodium dish. Furthermore, they are high in carbohydrates, thus providing energy.
They make for a great component to buddha bowls wherein you can add multiple veggies, protein, & condiments of your choice. It is like buffet in a bowl! You can play up to vermicelli’s strength, and you can make them more nutritious by adding vegetables like carrots, celery, peas, broccoli, etc.
Proteins like tofu, paneer, eggs, chicken, beef etc. Moreover, you can use more healthy ingredients and pair the vermicelli with it to enjoy its flavor and make the dish more nutritious.
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TYPES OF VERMICELLI AVAILABLE
There are several types of vermicelli based on the ingredients used to make them. You can find rice flour vermicelli, wheat flour, all-purpose flour vermicelli, sweet potato vermicelli and these varieties come as gluten-free option as well. What more can we ask for?!! You can choose the type that suits your needs the best and enjoy!
VERMICELLI RECIPES WORTH TRYING:
Vermicelli is used all around the world in meals from breakfast to dessert. Below are few recipes your can try this week:
- Traditional Sopa de Fideo
- Quick and Easy Pancit
- Noodles, Tofu & Veggies Buddha Bowl
- 15-Minute Coconut Curry Noodle Soup
- Stir-Fried Mee Sua (wheat vermicelli)
- 1 ¼ Cups Vermicelli, roasted
- 1 Cup Onion
- ½ Tbsp. Ginger, chopped
- ½ Tsp Mustard seeds
- 10-15 Curry leaves
- ½ Cup Potatoes, cut into ¼” thickness
- 2 Tbsp. Carrots, thinly sliced
- ⅓ Cup Peas
- ⅓ Cup Capsicum, finely chopped
- 1 Green chili, chopped
- 1 pinch Asafetida powder
- 3 Tbsp. Peanuts
- 1½ Tsp Split black gram
- 2 Tsp Salt
- 1 Tsp Garam masala
- 1½ Tsp Coriander powder
- 1 Tsp Oil, +2 ½ Tsp
- 1¾ Cup Water, + 2 Tbsp.
- In a pan dry toast vermicelli on a low flame till light brown. If using roasted vermicelli, skip this step.
- Once done, transfer into a plate to cool down the vermicelli.
- Heat oil in a pan and add mustard seeds, once it starts spluttering add split black gram, curry leaves, asafetida powder.
- Once split black gram starts turning light brown add ginger, green chili, onions, and sauté till onions turn translucent.
- Mix in potatoes, peas and carrots and sauté for another 1 minute.
- Add salt, garam masala, coriander powder and mix thoroughly. Now add peanuts.
- Add water and bring it to boil.
- Once the water starts to boil, cover the lid, and cook for 7-8 minutes on low heat.
- Uncover to check if the water is completely absorbed. If not, keep uncovered and cook for 2 minutes on low heat.
- Turn off the heat and let it stand for 2 minutes
- Serve with tangy green chutney and extra peanuts
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- This recipe makes for a great leftover snack. I usually make extra to pack for lunch or to eat as snack the next day with my evening coffee.
- Need gluten-free, keto-friendly dish. Well you have come to the right place. Since all kinds of rice are naturally gluten-free, these rice noodles will help you with your needs.
- If you are using vermicelli noodles made from all purpose flour. Use 1:1.5 vermicelli to water to ratio. A little more water will turn your vermicelli mushy.
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