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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:15 |
Total Time: |
:30 |
Ingredients: |
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8 oz. coiled vermicelli
1/4 cup water
1 sm. onion, chopped
1 clove garlic, crushed
4 oz. green chiles, canned, diced
2-1/2 cups vegetable broth
2 md. tomatoes, chopped
Fresh ground black pepper
Chopped fresh cilantro, for garnish
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Directions:
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Place the vermicelli in a plastic bag. Take a rolling pin and roll over the bag until the noodles are crumbled. Set aside. Place the water in a large skillet or wok. Add the onion, garlic, and chiles. Cook, stirring, until softened, about 2 minutes. Add the vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover, and cook for 5 minutes. Add the tomato, stir, and continue to cook, uncovered, over low heat until all of the liquid is absorbed. Garnish with freshly ground black pepper and chopped cilantro.
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Variation: Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh green peas to the mixture along with the noodles and broth.
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