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
Heat ghee in a saucepan over medium heat. Add vermicelli; cook and stir until golden brown, 2 to 3 minutes. Pour evaporated milk and water over vermicelli; bring to a boil.
Stir sweetened condensed milk and cinnamon into vermicelli mixture; cook, stirring occasionally, until vermicelli is cooked and milk is thickened, 5 to 10 minutes.
Stir raisins into vermicelli mixture; cook until raisins are plump and mixture is thickened, about 5 minutes. Remove from heat and cool slightly. Serve garnished with almonds.
Break vermicelli into 1/2-inch pieces.
Heat oil in large saucepan.
Add onion and vermicelli and cook, stirring constantly, until vermicelli is brown and onion is clear.
Add remaining ingredients and bring to boil. Simmer until vermicelli is cooked and carrots and celery are done, stirring often.
Cook vermicelli according to package directions.
Whisk together Accent seasoning, seasoned salt, oil and lemon juice.
Toss with vermicelli in a large bowl.
Refrigerate while chopping vegetables.
In a small bowl, whisk together mayonnaise and parmesan cheese.
Add vegetables and mayonnaise sauce to vermicelli and toss well to combine.
Refrigerate overnight before serving.
edium sauce pan, break the vermicelli into inch-long pieces (I
Cover vermicelli with hot water. Let stand
Place vermicelli in a medium heatproof bowl;
boil then add the vermicelli. Bring back to a boil
ater is boiling add the vermicelli noodles and cook according to
boil and add the vermicelli; cook for 3 to 5
sp ghee and fry the vermicelli in it and keep aside
oiling over high heat; add vermicelli and cook according to package
our).
Add the roasted vermicelli into the reduced hot milk
Soften vermicelli in cold water for 15
In a large skillet, add enough cooking oil to cover bottom. Add the vermicelli (crushing the noodles a little) into the heated cooking oil.
Stir on medium high to brown the vermicelli.\tAdd onions and continue to stir until onions are translucent.
Add the remaining ingredients, mixing well. Put on lowest heat, cover and cook until vermicelli is soft (about 15 to 20 minutes). During this period, DO NOT STIR, as it will make the pasta mushy.
Cook the vermicelli according to package directions, omitting salt.
Drain and set aside.
Drain artichoke hearts, reserving 1/4 cup marinade.
Chop artichoke hearts.
Combine vermicelli, artichoke hearts, tomatoes, mushrooms, nuts and parsley.
Mix well and set aside. Combine reserved marinade, oil, vinegar, garlic, salt, basil and pepper in a jar.
Cover tightly and shake vigorously.
Pour over vermicelli mixture; toss gently. Cover and chill thoroughly.
Makes 6 servings.