My life would be completely different without Asian cuisine. I would be a different chef all together. Instead getting my first job under a French Chef learning about Mother sauces and red wine reductions, I worked in an Asian Hotel and made dim sum and worked with Woks (French stuff came later). I have such a wonderful place in my heart for rice dishes, noodles and those fresh ingredients that bring out those wonderful flavors. So Vermicelli Bowl Day, I’m all over it!

Vermicelli is a traditional type of pasta that is round and a little thicker than spaghetti (aka little worms). Some of my favorite types would be the mung bean type, which turns clear when they are cooked. I also like the rice vermicelli, which is a little heavier to the bite and white when it’s cooked. But both are awesome! So here is a soup and a stir fry!

The broth for your noodle soup is the MOST important thing. It needs to be packed with flavor. I like to simmer my broth for 50 to 60 minutes. Low and slow to allow all those different flavors to ooze out.

Broth:

1 each Star Anise

1 whole Cinnamon Stick

4 each Kaffir Lime Leaves

**These leaves are amazing! They give any dish or broth a nice light citrus flavor without over powering it**

1 tsp Black Peppercorns

1- ½ in piece Ginger

3 each Whole Garlic Cloves

1 Tb Chili Sauce

6 each Shitake Stems

2 Tb Soy Sauce

1 Tb Organic Sugar or Agave

3 Qts Water (Can add more)

To cook the noodles, place 3 qts in a pot and bring to a boil. Add the pound of vermicelli and cook for 7 to 8 minutes. Strain the noodles and rinse them under cold water and set them aside.

Now, another great thing about cooking these noodles, is that they go with any vegetable. I used red onions, carrots, red peppers, scallions, shitakes, lime juice and snap peas. I like to keep the crunch to my veggies so I place them in a bowl with the noodles and pour the smoking hot broth over the veggies. That way they still have a bit of a crunch.

And of course…I garnish with fresh cilantro, sesame seeds and Sriracha!!

Not for the Vermicelli Sauté Bowl. The first thing to remember in your sauté is the Asian Trinity.

1 Tb Chopped Ginger

1 Tb Chopped Garlic

½ # Fresh Shitake Mushrooms

½ cup Red Pepper, sliced

½ cup Red Onion, sliced

1 ear Fresh Corn, off the husk

½ cup Snow Peas

5 each Scallions, ½ inch chop

3 sprigs Cilantro

1 tsp Toasted Sesame Seeds

Place 2 Tb of safflower oil in a sauté on high heat and toss those veggies in there.

After 3 to 4 minutes off sautéing, add the noodles, 2 tb of Ume Vinegar, 4 to 6 pumps of Aminos and 2 Tb of soy sauce and toss until the noodles are hot and moist.

Top with some cilantro and Sriracha.

Vivacious Vermicelli