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Curried Vermicelli Noodle Salad Recipe
|Vermicelli noodles||1⁄2 Pound|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Coarsely chopped fresh parsley||1 Cup (16 tbs)|
|For curry dressing|
|Pearl onions||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Minced garlic||1⁄2 Teaspoon|
|Beef stock/Chicken stock||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
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
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.
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.