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    Vermicelli with Garlic and Tomatoes


    Source of Recipe


    by Nancy Berkoff, RD, EdD, CCE

    List of Ingredients




    4 ounces uncooked rice vermicelli (Wheat, bean, or soy
    vermicelli will also work.)
    Vegetable oil spray
    2 cloves garlic, minced
    2 stems lemon grass (if available) or 2 teaspoons fresh lemon zest
    1 teaspoon ground black pepper
    3/4 cup chopped onions
    1 cup diced ripe tomatoes or chopped canned tomatoes, slightly
    drained
    2 Tablespoons fresh lime juice
    2 leaves fresh basil, minced

    Recipe



    Put vermicelli in a bowl, cover with hot water, and soak for 5 minutes or until soft. Drain and set aside.

    Heat wok or deep-sided pot. Spray with vegetable oil. Add garlic,lemon grass or zest, pepper, and onions. Stir-fry for 1 minute.

    Add tomatoes and lime juice, and stir-fry, tossing well. Add vermicelli and toss well, stir-frying until vermicelli reaches desired texture. Serve immediately, garnished with basil.


 

 

 


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