Brown Rice Vermicelli Noodles
This past few work days were rather hectic, draining whatever energy I had left so I decided to give myself some much-needed rest this weekend and take the time-off to just relax. In fact, that is pretty much what I did all day Saturday. My husband was off to school and it was just my daughter at home with me. Fortunately, she also seemed to be in need of some extra sleep so both mom and daughter got some extra hours of beauty-siesta in.
Fresh Ginger Root
On Sunday I decided to spend some time dabbling in therapeutic cooking, and finally decided to make use of the brown vermicelli noodles that was sitting in my pantry, trying to get my attention for a long time . Noodles of any kind is usually a big hit with my daughter and it is one way to get a wholesome amount of veggies into my family. Of course the meat is also an integral part of the the meal here at the George family and deserves special mention! The versatile Soy-Siracha sauce that I used to touch-up the dish, was a good touch since we like dishes saucy and a tad spicy :)
In reflection, I have observed that with every new post that I work on for my blog, I always end up learning new things. This past weekend, for instance, I realized the importance of food styling and its impact on photos as well as on my mood. The noodles tasted great but after plating it, I was disgruntled and thoroughly disappointed with its rather unpresentable disposition. The whole look-n-feel did not seem to do due justice to the dish and I decided to take a break from the photography. With a cloud of defeat over my head, I went and sat next to my daughter who was watching 'Peppa Pig', her favorite show on TV. My silence and forsaken look made her curious and she asked me what happened to which I replied that the Noodle dish photo was just not looking good and that I was rather unhappy. Suddenly, she darted off the sofa to the window, and after looking outside, said 'Mamma the sun is out and there is light, so dont worry- you can take photos' - LOL - My little one knows how badly I freak out when dusk approaches and I have very little time or ambient light to click my pictures. With a chuckle, I explained to her that it was not the light this time but that the food was not looking good on the plate. Her concern and bubbling energy though got me thinking and actually motivated me to give it one last shot. Fortunately this time some of the plating changes seemed to make the picture pop out and retired for the evening, feeling rather content..
1 packet (8.8oz/250grams) - Vermicelli Rice Noodles (Brown or white)
2 lb - Chicken Breast, cut into strips
2 - Red Bell Pepper / Red Capsicum
2 heads - Broccoli
4 Big - Carrots, diced
Salt,as per taste
Pepper,as per taste
1/4 Cup - Soy Sauce
3 Teaspoon - Sriracha
1/4 Cup - Tomato Ketchup
3 Tablespoon - Sesame Oil
2 Teaspoon - Fresh Ginger, finely grated
1 Tablespoon - Fish Sauce (optional)
1/4 Cup - Green onions/Spring Onions/Scallions, finely chopped
1 Tablespoon - Toasted Sesame Seeds (White or Black)
- Cook the vermicelli rice noodles as per package instructions
- Drain in on a paper towel in a colander
- Season the chicken breast strips with salt and pepper
- Heat some of sesame oil in a wok or cast iron skillet and add the chicken strips and saute until the chicken is cooked. Keep it aside
- Return the wok to heat, add some sesame oil and saute broccoli for 3 minutes.Season with salt and pepper
- Saute the carrots for 3-4 minutes and then saute the red pepper for about 2 minutes. Season with salt and pepper
- In a large bowl mix all the ingredients of the sauce.
- Toss the cooked noodle in the sauce
- Mix in the chicken and veggies
- Garnish with green onions and toasted sesame seeds
Notes and Tips
- Rice vermicelli are thin rice-flour noodles common in Chinese, Thai, Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads. Don't confuse rice vermicelli with cellophane noodles, another thin Asian noodle that's made with mung bean starch.
- You can use brown or white variety of Vermicelli Rice Noodles
- Drain the rice noodles well before mixing the sauce.
- Use a cast iron skillet or a wok for stir fry as these work well under high heat
- Sesame seed oil adds a great flavor
- Make sure not to over cook the veggies
- You can substitute tofu for chicken to make it vegetarian
- Increase or decrease the Sriracha sauce as per your spice level