Curried Vermicelli Noodle Salad Recipe




 Vermicelli noodles1⁄2 Pound
 Pine nuts1⁄2 Cup (8 tbs)
 Coarsely chopped fresh parsley1 Cup (16 tbs)
For curry dressing
 Pearl onions1 Cup (16 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Curry powder2 Teaspoon
 Ground coriander1 1⁄2 Teaspoon
 Ground cardamom1⁄2 Teaspoon
 Turmeric1⁄4 Teaspoon
 Minced garlic1⁄2 Teaspoon
 Beef stock/Chicken stock1 1⁄2 Cup (24 tbs)
 Golden raisins1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2216 Calories from Fat 937

% Daily Value*

Total Fat 108 g166.3%

Saturated Fat 11.4 g57%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 771.1 mg32.1%

Total Carbohydrates 274 g91.3%

Dietary Fiber 22.3 g89.1%

Sugars 65.8 g

Protein 52 g104.1%

Vitamin A 52.9% Vitamin C 83.5%

Calcium 26.9% Iron 96.9%

*Based on a 2000 Calorie diet


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.
Set aside.
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.