In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar.
Cook vermicelli in boiling water until barely tender (probably less than a minute).
Drain, rinse with cold water and drain again.
Cut Chinese cabbage into 2-inch chunks and wash.
Soak vermicelli in warm water and drain.
Mix ground meat with leek, egg, ginger juice, wine and 1/2 tsp salt. Form small meat balls about size of teaspoon.
Heat broth, add Chinese cabbage, and boil for 10 minutes. Then add meat balls and boil for 15 minutes. Skim off froth.
Add vermicelli and 2 tsp salt. Serve hot.
inely chop.
Soak rice vermicelli in a bowl of warm
Soften vermicelli in cold water for 15
eep pan to fry rice vermicelli noodles.
Fry a small
Cook vermicelli as directed on package.
Drain.
While vermicelli is cooking, cook vegetables in butter in 10-inch skillet over medium heat about 7 minutes, stirring frequently until crisp-tender.
Toss with lemon peel.
Remove vegetables and keep warm.
Rinse rice in a sieve gently until water runs clear, set aside.
Put butter in a large pot and melt over medium heat.
Add broken up rice vermicelli turn up heat to medium high and toast until medium brown watching as it starts to turn dark quickly.
Add rice and cinnamon and toss to coat.
Add the amount of water according to the normal way you cook rice and add sea salt to taste.
Bring to a boil uncovered.
Once boiling turn heat to almost low and cook until done.
Fluff rice with a fork and serve.
broth and remaining ingredients, except vermicelli, in Dutch oven.
Heat
Heat chicken and enough water to cover chicken.
Cover and simmer about 40 minutes.
Cool chicken and broth quickly.
Remove chicken from broth, skin and bone.
Cut into bite-size pieces. Skim fat from broth.
Place chicken pieces in broth with remaining ingredients except vermicelli.
Heat to boiling.
Reduce heat. Simmer uncovered until carrots are crisp and tender (about 20 minutes).
Remove ginger root.
Stir in vermicelli.
Simmer uncovered until tender, about 5 minutes.
In a wok or skillet, heat oil over low heat. Add onion and cook until onion is transparent (about 1 minute). Stir occasionally.
Add chicken broth and vermicelli. Raise heat to medium and bring mixture to a slow boil. Continue boiling for 5 minutes. Reduce heat to low.
Add cabbage and simmer another 5 minutes. Stir in sherry.
Heat broth to boiling in large soup pot; add all ingredients. Cover and simmer 20 minutes.
Uncover and bring to boil; add vermicelli and cook over medium-high heat for 15 minutes.
Skim off any foamy particles.
Serves 8.
or 10 minutes. Boil the vermicelli in salted water according to
icrowave). Remove from microwave; add vermicelli to water. Allow to soak
Combine first five ingredients and toss with cooked pasta. Sprinkle with sesame seeds and garnish with scallions.
ushy I've tried other recipes for the dumpling portion, and
Place vermicelli noodles in a large bowl
ater to boil for the vermicelli.
Meanwhile, in a wok
Cut the vermicelli bundle in half with scissors or sharp knife. Separate each half into small bunches.
Using tongs, carefully lower a bunch at a time into very hot, deep oil.
When vermicelli rises to the surface, remove immediately with tongs or slotted spoon. (The cooking time should be about four or five seconds.) Drain on paper towels. Crush vermicelli lightly.
ime juice.
Meanwhile, place vermicelli in large heatproof bowl and
lame and lightly roast the vermicelli.
Add the milk and