Curried Vermicelli Noodle Salad
|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|
|Minced garlic||1⁄2 Teaspoon|
|Beef stock/Chicken stock||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
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.
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.