Soak the sotanghon noodles in enough water to cover (noodles must be submerged in water) for five to 10 minutes. Drain the noodles and set aside. Make the garlic oil: In a wok, heat the ¼ cup ...

Vermicelli - Break it up into small pieces, or purchase Fideo which is vermicelli about ½" long. You can also use broken up angel hair pasta. Garlic - Use fresh garlic, not the jarred minced garlic.

1 small pack sotanghon (vermicelli) 2 tbsps. vegetable oil. 3 cloves garlic, minced. 1/2 pc. onion, sliced. 1/2 pc. carrot, julienned. 1 small bunch Baguio beans, sliced thinly diagonally.

Known for its handmade vermicelli noodles, Cu Da village makes for a delicious diversion from Hanoi, Vietnam. And its old architecture is a feast for the eyes.

Drain the vermicelli and add it to the broth, along with the baby bok choy. Cook for just 1-2 minutes, until the bok choy is bright green and the noodles are tender.

4. Tamarind and Pomegranate Vermicelli Salad. Tangy and spicy flavors, rejoice! This tamarind and pomegranate vermicelli salad will save your day. Mix cooked vermicelli with a dash of tamarind ...

Vermicelli idli. Ingredients: For idli batter — rava or sooji - 1 cup, oil - 1tsp, vermicelli - 1/2 cup, curd - 1 cup, finely chopped coriander leaves - 2tsps, salt to taste, water - 1/2 cup ...

You’ll want durum wheat vermicelli (as opposed to rice). It sometimes comes in nests or in bags of broken little pieces. If you’ve bought nests, break them up with your hands before adding ...