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Curried Vermicelli Noodle Salad

Healthycooking's picture
Ingredients
  Vermicelli noodles 1⁄2 Pound
  Pine nuts 1⁄2 Cup (8 tbs)
  Coarsely chopped fresh parsley 1 Cup (16 tbs)
For curry dressing
  Pearl onions 1 Cup (16 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Curry powder 2 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Minced garlic 1⁄2 Teaspoon
  Beef stock/Chicken stock 1 1⁄2 Cup (24 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
Directions

In large pot of boiling water, cook vermicelli according to package directions or for 3 to 5 minutes, just until al dente (tender but firm).
Don't overcook, because noodles become mushy.
Rinse under cold water; drain well and set aside.
On a pie plate, bake pine nuts in 350°F/180°C oven for 5 minutes or until golden.
Set aside.
Curry dressing: In saucepan of boiling water, blanch pearl onions for 3 minutes; drain.
Let cool slightly, then peel.
In saucepan, heat oil over medium heat.
Add curry powder, coriander, cardamom and turmeric; cook for 3 minutes, stirring occasionally.
Add garlic, pearl onions, stock and raisins.
Simmer for 5 minutes or until onions are tender.
Remove from heat and let cool.
Toss noodles with dressing.
(Salad can be covered and refrigerated for up to 1 day.) Just before serving, add pine nuts and parsley; toss well.

Recipe Summary

Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad

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