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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.