Masala Vermicelli

Masala Vermicelli

Masala Vermicelli Ingredients:

4 Cups Vermicelli – 2 cups
8 Cups Water
5 Peppers (any color)
2 Cups Peas
1 Cup Chopped Onion
Salt (desired amount)
1 Tablespoon Ginger Paste
2 Tomatoes
1 Tablespoon Garlic – Crushed
5 Tablespoons Oil

Masala Vermicelli Directions:

  • Boil water in a pot. Add vermicelli & salt.
  • Add remaining ingredients to pan & stir fry.
  • Strain most of the water out of the vermicelli.
  • Combine ingredients in pot & simmer on a low flame for 7 minutes.
  • Serve!

Makes 4 servings of masala vermicelli.


 

Szechuan Noodles

Ingredients:

1/4 c Sesame oil
Hot bean paste, to taste
1/2 c soy sauce
1/4 c creamy peanut butter
Ginger, grated to taste
Pasta, hot cooked fresh
Garlic; minced
Scallions; garnish shaved

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Pasta Salad with Zucchini and Cheese

Ingredients:

1 (1 lb.) box of shell pasta, cook as directed on the box and drained well
3 T of herb flavored oil
2 cloves of garlic
1 T of ketchup
3 small zucchini, quartered and sliced
1 red bell pepper, julienned
1 carrot, julienned
1/2 C of feta cheese, crumbled
1/2 C of Kalamata olives
1/4 C of red onion, diced
2 T of red wine vinegar
1/4 t of salt
1/4 t of pepper

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Mushroom Pasta

Ingredients:

4 Cups Fresh Mushrooms, sliced
1/2 Purple Onion, diced
2 Tablespoons Dry Sherry
1 Cup Vegetable Broth
1/2 Cup Soy Milk
1 Tablespoons Mustard
2 Cups Pasta
1 Tablespoon Flour

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Vegetable Pasta Primavera

Ingredients:

1 Lb. Pasta
6 Cloves Garlic – Mashed
4 White Mushrooms – Sliced Thinly
1 Teaspoon Salt
Soy Milk Or Evaporated Milk
1 Red Pepper
1 Vidalia Onion – Diced
2 Yellow/Green Pepper
Pinch Of Black Pepper
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