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, 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
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.
2 tbs soy sauce
2 tbs honey
1 tbs olive oil
1/2 tbs chili powder
Place all ingredients in shakeable container and shake, shake, shake.
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