Recipe by Oxmoor House January 1996


Recipe Summary

4 servings. NOTENote: Rice vermicelli, a kind of noodle made from rice flour, is also calle


Ingredient Checklist


Instructions Checklist
  • Place vermicelli in a large bowl; cover with 12 cups water. Let stand 10 minutes or until vermicelli is soft. Drain and cut vermicelli into pieces. Set aside.

  • Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add green onions, gingerroot, and garlic; stir-fry 2 minutes. Add pepper and chile; stir-fry 2 minutes. Add peas and 1/2 cup water; stir-fry 4 minutes or until peas are tender and liquid is evaporated. Remove mixture from wok.

  • Drizzle remaining 1 teaspoon oil around top of wok. Add curry powder and cumin; stir-fry 1 minute. Add vermicelli, cabbage, and remaining 3 ingredients; stir-fry 2 minutes. Add pepper mixture; stir-fry 1 minute or until thoroughly heated.


Oxmoor House Cooking Light Collection

Nutrition Facts

334 calories; calories from fat 14%; fat 5.2g; saturated fat 0.8g; mono fat 1.3g; poly fat 2.5g; protein 12.1g; carbohydrates 61.1g; sodium 422mg.