Broccoli Vermicelli

I made this with rice vermicelli that I found in Indian store. This is an asian vermicelli, thicker than the regular Indian fare. Big hit with my 2 year old.

Rice Vermicelli

Ingredients

• Rice vermicelli – 2 cups
• Broccoli – 1/2 cup
• Oil – 1 tbsp
• Salt and pepper

Brocolli Vermicelli

Procedure

Break vermicelli and cook in boiling water and salt, just like you cook pasta. Cook it until desired softness, drain, sprinkle oil and keep aside.

Steam broccoli florets until tender and chop them into fine pieces. Add oil to the skillet and add broccoli, salt and pepper. Fry this for 2 minutes and add it into the cooked vermicelli. Tasty broccoli vermicelli is ready.

 

Fried Rice Noodles

Here is a recipe for a noodle dish which is gluten-free and dairy free. I used the Pad Thai style noodles I got from whole foods. My LO loved it. This is her first taste of any kind of noodles or pasta and she has already learned to suck in the strings!

Ingredients

• Rice noodles 1/2 cup
• Onion chopped 1 tbsp
• Green beans cut 2 tbsp
• Carrots cubed 2 tbsp
• Zucchini cubed 2tbsp
• Egg beaten 1/2 (If desired)
• Olive oil 1 tbsp

  

  Ingredients

  

  Fried rice noodles

  
  

Procedure

Break noodles into easier to handle size for your kid. Add noodles and a pinch of salt to boiling water and let it boil for 1 minute or until it is to your desired texture. Drain and wash with cold water. Note that rice noodles become mushy very fast, so don’t let them boil too long.

This is a stir fry method. Heat oil in a non-stick pan and add the vegetables. Add salt and let them cook until tender. Add beaten egg and stir it until it becomes scrambled. Add noodles and stir for a minute. Serve it warm.

You can use other vegetables like baby corn, boy choy, spring onions, etc.

Calories: 240