Vermicelli With Scallion Cream Recipes

VERMICELLI WITH LEMON CREAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
• Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
• Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
• Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
• Drain verimicelli and add to sauce. Mix, and serve.

CREAMY VEGGIE VERMICELLI

Steps:

• In a large skillet, saute broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions., In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add the Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat., Stir lemon zest into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.

STIR FRY VERMICELLI NOODLES (+11 DELICIOUS VERMICELLI RECIPES)

Steps:

• Soak the noodles for 7-10 minutes in hot water.
• Mix the tofu with cornstarch and salt.
• Stir fry the vegetables first, then the noodles, and stir fry sauce

VERMICELLI WITH SCALLION CREAM

Steps:

• In a small frying pan, melt the butter over moderately low heat. Add the scallions, and salt. Cook, stirring occasionally, until the scallions are very soft, about 5 minutes. Add the stock, increase the heat to moderately high and simmer until the stock is reduced to almost a glaze, 3 to 5 minutes. Stir in the cream and bring to a simmer. Cook until slightly thickened, 2 to 3 minutes. Add the pepper. Cook the vermicelli in boiling, salted water until just done, about 9 minutes. Drain. Toss the pasta with the sauce and serve.

VERMICELLI WITH LEEKS, AND SCALLIONS

Steps:

• Cut off roots and leaf ends from leeks; discard any tough outer leaves.
• Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.
• Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand.
• Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed.
• Drain well.
• Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook according to package directions.
• Meanwhile, in a nonstick 12-inch skillet, melt margarine or butter over medium-high heat.
• Add leeks, green onions, shallots, garlic, both black & red peppers, and 3/4 teaspoon salt, and cook until vegetables are tender and golden, about 10 minutes, stirring often.
• Add broth, half-and-half and cheese; cook 1 minute.
• Drain vermicelli or spaghettini well; return to saucepot.
• Add leek mixture and toss well to coat.
• Sprinkle with nuts.
• This dish would go well with a nice robust wine, a loaf of bread(so as to sop up the sauce)and sliced tomatoes with avocados.

VERMICELLI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
• Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.