Cooking the vermicelli.... I usually do this by boiling the kettle and leave it to settle for a couple of minutes and then pour the water over the vermicelli and cover with a plate.
Allow them to soak for about five minutes. Check them to make sure they are cooked as you like, I prefer them al dente and truthfully, it is the only way I would eat any pasta/noodle dish.
I would not forgive myself making some overly cooked mushy vermicelli.
If you pour the water on straight away as it stops boiling it might cook them even quicker so I always recommend you try them and see when they have reached the cooking point that you desire, then rinse them with cold water and set aside.
The amount of vermicelli or noodles to use .... Again this is something that you can decide whether you want them to be loaded with vermicelli or less noodles and more vegetables and protein just like I did.
Kids do love plenty of noodles on their plate and I have to give it to them - I do agree with them, there is something vermicelli. They are by far one of my faves. I usually use the wholegrain ones as they taste super nice.
What curry powder to use ....
I have used a blend of Chinese curry powder, Sri Lankan curry powder or Thai curry powder. This is because I cann never behave when it comes to blending things, new combinations to see what I like. This combination did stand out.
Again there is no right or wrong depending on which curry powder you like most and feel comfortable with using.
I am very adventurous when it comes to curry powders and the levels of heat but not everybody is.
Fancy this vegetarian or vegan....
It cannot get any easier, just leave out the meat or the seafood and replace with vegetarian options such as tofu or plenty of vegetables.
Sugar snaps .... I love them raw for extra texture but feel free to cook them if you like or leave out completely.
Can vermicelli noodles be frozen ?....
yes, they can but will need to be way undercooked so they do not get mushy. I pesonally would never bother freezing them for two reasons:
1. they cook super fast
2. they will never taste the same as freshly cooked.
Seriously, this dish is super fast to make as you could gather so I would never bother with freezing. Besides, I am a true advocate for freshness, freshly cooked food, the fabulous taste of freshness....nothing like it.
Now, you need to tell me if you have made this dish, how was it and need to see some pictures please!
Thank you for stopping by and I do hope you’ll check my blog again to see what’s new, all amazing cooking ideas and easy delightful family recipes.
Have a wonderful day!