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Steamed Rice Vermicelli

Delicate thin rice noodles steamed to perfection and tossed with crispy garlic oil and fresh green onions.

15 minEasyServes 4190 cal/serving

ThaiSideStovetopVeganVegetarianKosher-styleDairy-FreeNut-FreeEgg-FreeShellfish-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 6 oz dry rice vermicelli noodles, soaked
  • 4 garlic cloves, minced
  • 2 tbsp vegetable oil
  • 2 tsp soy sauce
  • 2 stalks green onions, sliced

Instructions

  1. 1

    Soak 6 oz dry rice vermicelli noodles in cold water for 10 minutes, then drain completely.

  2. 2

    Heat 2 tbsp vegetable oil in a small skillet over medium heat.

  3. 3

    Sauté 4 minced garlic cloves in the warm oil for 2 minutes until golden brown and crisp.

  4. 4

    Place drained soaked dry rice vermicelli noodles into a steamer basket, drizzle with the garlic and oil, and steam over high heat for 3 minutes.

  5. 5

    Transfer steamed noodles to a serving bowl and toss gently with 2 tsp soy sauce and 2 stalks sliced green onions.

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Questions

What should Steamed Rice Vermicelli look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until golden brown and crisp.

Can I skip the soak in Steamed Rice Vermicelli?

Step 1 reads: "Soak 6 oz dry rice vermicelli noodles in cold water for 10 minutes, then drain completely." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

Does Steamed Rice Vermicelli contain soy?

Yes: 2 tsp soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Steamed Rice Vermicelli?

One serving (the recipe makes 4) is about 190 calories, with 3 g protein, 32 g carbohydrate and 6 g fat, plus 1 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How long does Steamed Rice Vermicelli keep?

Refrigerate what is left of Steamed Rice Vermicelli within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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