Steamed Rice Vermicelli

Name: Steamed Rice Vermicelli
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
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

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

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

Soak 6 oz dry rice vermicelli noodles in cold water for 10 minutes, then drain completely.
2

Heat 2 tbsp vegetable oil in a small skillet over medium heat.
3

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

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

Questions

Can I make Steamed Rice Vermicelli gluten-free?

Yes. The gluten in this entry is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Steamed Rice Vermicelli keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Steamed Rice Vermicelli?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Grilled Tofu Steaks with Peanut Glaze main
Pad Krapow Moo Sap Holy Basil Pork main
Martabak Telur main

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