The best Antidote to Cold Winter Days: Rice Vermicelli Noodles
During my searches for finding the right rice vermicelli for preparing the special Persian dessert Faloodeh , I bought a full pack of Singapore noodles which I hardly used since then. As one of my promises for this year is to waste less food , I was thinking over and over again in the last days what to do with them. As I am rather the udon noodle kind of person, I needed more documentation to find the right way to match and cook them. However, as soon as I've read carefully the directions on the box of vermicelli, I realized how easy it can be and what a great idea would be to prepare some hot bowl for a relatively cold winter day - nothing compares with the NYC blizzard though... Ingredients for one bowl of rice noodles 1 pack of rice Vermicelli Singapore noodles 1 big carrot, boiled and cut into rounds 1 cup canned peas 1 boiled egg - 6 minutes of boiling 1 cup of finely chopped mushrooms 1 tablespoon cooking oil. You can also use peanut oil for a stronger taste 1 tablespoon ter...