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This salad couldn 't be easier to fix. The dressing is bottled but zipped up with a bit of salad seasoning mix. The pasta only takes moments to cook and while it 's doing that you can combine the chopped tomato, bell pepper, red onion, and black olives. Refrigerate overnight to mingle all the nice flavors. Serves six.
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A creamy, mild, and comforting pudding made of vermicelli (angel hair) pasta lightly spiced with cardamom and a few raisins is a beloved traditional food for Eid breakfast. It's good served warm or chilled.
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Fried vermicelli pasta is simmered in a tomato-garlic-onion puree in this Mexican-inspired sopa seca, or dry soup.
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The rolls can be made at the table or prepared ahead of time and stored in the fridge for up to 3 hours. Cover them with a damp clean towel to keep them moist.
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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
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Sawine is a Trinidadian/Indian noodle pudding made with raisins, cinnamon, and almonds.
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Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings.
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Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.
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A cold shrimp and vermicelli salad in an herbed mayonnaise dressing.
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.