Let me hike in Asian cuisine ….. these vermicelli, come directly from Malaysia, a gift from a friend who knows my passion for food and testing the new recipes. These noodles or vermicelli or noodles, there are however also in Italy: the ones I used, for example my recipe spaghetti rice turmeric, had been purchased in an Italian supermarket. But these fateveli I see! Here they are!
Brown rice Bihun ….. after careful search in the web now I also know what it means to “Bihun,” and ‘the Indonesian name of this format of “noodles”, that is an indication of very thin noodles or “vermicelli”. They consist of brown rice, sago and water ….. further research on the web I was also kept informed sago: and ‘a similar to tapioca starch extracted from the pith of some species of palm. It is used to thicken soups, desserts or as flour. How many things are learned by thin noodles or Bihun!
Ingredients for 4 people: 250 grams of rice vermicelli, a red pepper, 2 zucchini, red onion, 2 tablespoons of soy sauce, 2cucchiai olive extra virgin olive oil, two pinches of salt, 1/2 teaspoon crushed red pepper (optional).
Prepare the dressing Vermicelli: Wash and finely chop the peppers, zucchini and onions, finely cut into julienne strips (pepper and zucchini) or washers (onion). Place in a large pan (preferably a wok) vegetables and two tablespoons of olive oil and cook over low heat for about 10 minutes, the vegetables should remain a bit ‘crunchy. If they were too dry add a few tablespoons of warm water to continue cooking. Add the soy sauce, chilli salt and mix.
Cook the noodles according to the instructions on the package: in my case the noodles had to be immersed in boiling salted water for 2 minutes, drained and passed to the wok with the sauce for another 2 minutes.
Flavor so the rice vermicelli in the wok with the sauce stirring well with two forks to mix vermicelli and vegetables …… serve hot!