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Vegetarian Vermicelli

Vegetarian Vermicelli

October 10th, 2012 1 Comment

With the dark days of Winter fast approaching, we’ve been doing our best to capitalize on the last surge of fresh produce afforded by the glorious Fall we have been enjoying. While I am looking forward to comfort dishes like this and this, the recipe below is just the (delicious) ticket for a lazy, sunny Fall evening.

While this may not be Vietnamese in the strictest sense, it arose from my deep love of that cuisine and has all the fresh, satisfying tang of my favorite dishes of the aforementioned variety. I hope you enjoy it as well!

Vegetarian Vermicelli

  • 1 large onion, halved, sliced into thin rounds, then cut in thirds
  • 6 large garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 1-2 Tbsp. sesame oil for frying
  • 1 packet rice vermicelli (or capellini if you’re in a pinch)
  • 1 bell pepper, diced small
  • 2 stocks celery, diced small
  • 2 medium carrots, sliced julienne or shaved with a peeler
  • 1 bunch cilantro, chopped fine
  • 2-3 green onions, cut into thin rounds
  • sesame seeds (optional)
  • a handful of bean sprouts (optional)
Ingredients for the sauce:
  • 2/3 cup sesame oil
  • 1/3 cup mirin
  • 3 Tbsp. fish sauce
  • 1 Tbsp. miso
  • 1-2 Tbsp. peanut butter (crunchy is best)
  • 1-2 tsp. sriracha
  • Juice of 1 large lime

Bring a large pot of water to a boil, add the noodles and cook for about 4 minutes or until al dente (opt for less done then you might normally, as the high water content of the veggies will soften them slightly). Drain noodles, rinsing immediately with cold water. Allow the noodles to drain completely.

Meanwhile, heat the sesame oil in a frying pan over medium heat. When warm, add the thinly sliced onion and cook, stirring occasionally until nearly caramelized. Lower heat slightly, add the minced garlic and ginger and continue to caramelize. Allow to cook, stirring occasionally, until the onions have shriveled and are dark brown (almost burnt looking this may take awhile) but not charred. Remove from heat and set aside.

Whisk together all ingredients for the sauce in a small bowl. Taste and adjust as desired.

Toss together the noodles, veggies and sauce in alternating increments to allow for even distribution. Garnish with a sprinkle of cilantro or sesame seeds and serve immediately.

Serves 4-6

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One Response to “Vegetarian Vermicelli”

  1. mercia says:

    Mmmm, thanks Danielle, looks delicious!
    (And by the way your engagement photos are just stunning!)