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40 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
vermicelli (dry)
soy sauce (regular)
kid friendly
has meat
has pasta
(?)
Has pasta from:
vermicelli (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
vermicelli (dry)
granulated sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
vermicelli (dry)
granulated sugar
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
8
ounces, weight
dried rice vermicelli noodles.
 
2
tbsp
1
tbsp
 
1
tbsp
 
1/2
tsp
 
1/4
tsp
 
1
tbsp
 
1/2
whole
thinly sliced.
 
6
cloves
peeled and cut in half.
 
1
inch
minced.
 
1/2
lbs
trimmed and cut in half.
 
 
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PREPARATION
1.
Soak the vermicelli in cold water for 15 to 25 minutes, until they are softened.
2.
In a small bowl, mix together the soy sauce, rice wine, water, sugar, and pepper. Set aside.
3.
Heat the cooking oil in a wok or large pan over medium-high heat.
4.
Stir-fry the onions, brussels sprout, garlic, and ginger until fragrant and the onions begin to caramelize.
5.
Add half the sauce mixture.
6.
Add the vermicelli, then pour in the rest of the sauce.
7.
With tongs or a spatula, toss the noodles well until the vegetables and seasonings are mixed through, about 2 to 3 minutes. Transfer to a serving dish and serve hot.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free soy sauce for soy sauce (regular).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 480
Protein 3.49 g
Carbohydrates 110 g
Iron 0.03 mg
Fiber 7.38 g
Calcium 3.08 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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