26-Jun / recipes / 0 COMMENTS

Don’t you just love coming across an ingredient hidden in the back of your cupboard? That’s just what happened to me today. I stumbled upon some vermicelli noodles or cellophane noodles as they’re popularly known as. Derived from mung beans, these noodles provide a high amount of carbohydrates with no fat, no protein and a low glycemic index.

Being a very versatile noodle, it takes on the flavor and even color of the dressing combination you pair it up with. One day it can be salty, the next it can be sweet. Seeing as how there might be a pinch in time and you’re having to run out the door, try keeping this recipe handy. It won’t take you too long and your lunch for the next day is all set – heck, I’ve got 2 lunches packed already

Vermicelli Noodles and Topped Off Dressing

Ingredients:
Vermicelli noodles, cooked
1 tomato, diced
1/4 onion, chopped
1 carrot, chopped
1 tbs extra virgin olive oil
Any type of leafy greens, washed
optional: feta cheese
optional: handful of seeds, sesame

Directions:
Set cooked noodles aside.

Heat pan with olive oil. Add tomato, onion and carrots to heated oil. Remove from heat once onion is golden brown.

Soy-Based Liquid Dressing

Ingredients:
2 tbs soy sauce
2 tbs honey
1 tbs olive oil
1/2 tbs chili powder

Directions:
Place all ingredients in shakeable container and shake, shake, shake.

Serving
To serve place leafy greens on plate, add noodles and tomato mix over top. Top off with feta cheese if you choose. Drizzle dressing over top.

Alternative – Roll noodles and mix into a large leafy green for a take-away meal in a wrap.

What have you paired vermicelli noodles with in the past?

low glycemic index noodles vermicelli wrap