Best Veggie Vermicelli Recipes

CREAMY VEGGIE VERMICELLI

Creamy Veggie Vermicelli image

When I first met my husband, he didn't like any green vegetables. Now, this is his favorite dish!

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

2 cups fresh broccoli florets
2 cups cut fresh asparagus (1-inch pieces)
1/4 cup butter, cubed
8 ounces uncooked vermicelli
2 packages (3 ounces each) cream cheese, cubed
1 cup whole milk
3/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon grated lemon zest

Steps:

In a large skillet, saute broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions., In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add the Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat., Stir lemon zest into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.

Nutrition Facts : Calories 342 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 433mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

VEGGIE VERMICELLI

Veggie vermicelli image

Rustle up this veggie vermicelli with garlic and chilli dressing in just 15 minutes. It's perfect for busy days when you want something quick and healthy

Provided by Liberty Mendez

Categories Dinner

Time 15m

Number Of Ingredients 12

Ingredients

200g rice vermicelli noodles
2 carrots, finely shredded
½ small bunch of cucumber, peeled into ribbons using a vegetable peeler
150g sugar snap peas, halved at an angle
½ small bunch of coriander, finely chopped
2 tbsp unsalted peanuts, toasted and roughly chopped
3 tbsp olive oil
1 tbsp rice vinegar
½ tsp honey
thumb-sized piece of ginger, peeled and grated
2 small garlic cloves, grated
1 red chilli, finely sliced

Steps:

Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

Nutrition Facts : Calories 699 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium