Best Spicy Vermicelli Recipes

VERMICELLI WITH SPICY CHICKEN LIVER-TOMATO

Steps:

• In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
• Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.

ANTS CLIMBING A TREE (SICHUAN SPICY VERMICELLI STIR-FRY)

Steps:

• Place vermicelli in a bowl and cover with water; soak for at least 15 minutes. Drain and set aside.
• Heat vegetable oil in a large frying pan over medium heat until you can feel the heat above the pan. Put in ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 2 tablespoons soy sauce. Stir in peppercorn powder until evenly distributed. Add water and bring to a boil.
• Add drained vermicelli and mix evenly with the pork. Cook until all water has evaporated, about 5 more minutes. Taste and add more soy sauce if not salty enough for you.
• Transfer to a serving plate and top with green onions.

SPICY CRAB AND VERMICELLI

Steps:

• Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
• While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
• Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

PRAWN-STUFFED SPICY FISH WITH VERMICELLI

Steps:

• Serving suggestion: Crisp, dressed green salad.
• Preheat the oven to 400 degrees F/200 degrees C/gas 6. Bring a pan of salted water to the boil, add the vermicelli, and cook for slightly less time than it says on the packet. You want it to be al dente. Once ready, drain, rinse in coldwater and leave to cool. Put it into a large bowl and grate in your courgettes (zucchini). Add the chopped tomatoes, coriander (cilantro), preserved lemon, 1 teaspoon harissa, sweet paprika, ground ginger, and cumin. Mix it all together really well with your clean hands, then have a taste, add a pinch of salt and pepper if needed, and put aside. Place the fish on a large chopping board and score the skin every 3/4-inch/2 cm on both sides at a slight angle, using a sharp knife. Sprinkle over a little salt, a small pinch of cumin, and a pinch each of sweet paprika and ground ginger. Mix the remaining 1 teaspoon harissa with 1 teaspoon olive oil and rub 1/2 of it into the fish, making sure it gets into the cuts you've made. Turn the fish over and repeat on the other side. Spoon 2/3 of the vermicelli filling into a large baking tray or earthenware-type dish, making a bed for the fish; gently place the fish on top. Stir your prawns into the rest of the vermicelli filling and spoon this into the cavity of the fish, pushing it right in-don't worry if it spills out a little. Drizzle over a little olive oil, and roast in the hot oven for around 25 minutes, until the fish is crisp on the outside and cooked through. To serve, pull the meat off and pick the bones out. Add a spoonful of the vermicelli filling on the side of each plate and serve with a crisp, dressed green salad.

SPICY VERMICELLI

Steps:

• Boil the vermicelli with half the oil for 8-10 minutes then drain.
• Heat the remaining oil in a frying pan and fry the garlic for 1 minute or so before adding the chorizo and mushrooms. Fry for about 4 minutes then add the chillies and fry for a further minutes.
• Toss the mixture into the pasta and pile onto serving plates. Scatter over parmesan, extra chillies and garnish with anchovies.
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ANTS CLIMBING A TREE: SPICY VERMICELLI STIR-FRY (????)

Steps:

• Soak noodles in warm water for 5 minutes (or in cold water for 10 minutes) until they are soft and pliable. Rinse under cold water and drain. Set aside.
• Heat up oil in a wok over a medium-high heat. Briefly fry chilli bean paste and chilli powder, then stir in minced pork, ginger, rice wine and soy sauce. Fry until well combined.
• Pour in hot water. Then add sugar, white pepper and the noodles.
• When most of the water is absorbed by the noodles, add scallions, garlic and fresh chilli (if using). Mix and cook for 30 seconds then serve immdiately.