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Just bought myself a wholegrain Vermicelli - any suggestions on how to cook it?

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    Just bought myself a wholegrain Vermicelli. Wonder what should I cook it with or anything to make it taste yummy, and at the same time, healthy =)

    *can't put salt since I'm in a low sodium diet. Was thinking to put oyster sauce, but that would involve some amount of salt as well =/
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    Is it rice or wheat vermicelli?

    I'm going to assume by the oyster sauce that you want something with an oriental kick - so here's a few things I like to do with all kinds of vermicelli:

    1) Soup based vermicelli (with egg and tomatoes) -
    -Boil according to pack instructions
    -Half-way through boiling, add a teaspoon of oyster sauce (the sauce will blend in with the water to make a soup base, which you don't have to drink if you're scared of the sodium) into the water and chop some tomatoes to throw in
    -Whisk an egg and stir that in with the tomatoes.
    -You can also chop some spring onions into a bowl to mix with the whole thing when you're done

    2) Thai vermicelli salad
    -Boil it according to instructions, drain and rinse with cold water
    -Mix 4 tbsp fish sauce, lime juice (1), 1/2 tbsp sugar, 1/2 chopped onions and 1 shredded chilli in a bowl
    -Shred some carrots to add in
    -Toss in the noodles and garnish with coriander/mint leaves

    3) Tuna vermicelli with light soy sauce
    -As you are on a low sodium diet, try switching to the lighter soy sauce which is supposed to be sweet as opposed to salty (the dark one)
    -Chop up some garlic to fry in a little oil and when golden, add the (fresh or canned) tuna
    -Add a splash of soy sauce
    -You can pour the tuna over the cooked vermicelli and then garnish with spring onions

    If you need alternatives to season carbs like noodles, try buying garlic pepper and other granules in the herbs and spice section - they're so versatile
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    (Original post by Au_xoxo)
    Is it rice or wheat vermicelli?

    I'm going to assume by the oyster sauce that you want something with an oriental kick - so here's a few things I like to do with all kinds of vermicelli:

    1) Soup based vermicelli (with egg and tomatoes) -
    -Boil according to pack instructions
    -Half-way through boiling, add a teaspoon of oyster sauce (the sauce will blend in with the water to make a soup base, which you don't have to drink if you're scared of the sodium) into the water and chop some tomatoes to throw in
    -Whisk an egg and stir that in with the tomatoes.
    -You can also chop some spring onions into a bowl to mix with the whole thing when you're done

    2) Thai vermicelli salad
    -Boil it according to instructions, drain and rinse with cold water
    -Mix 4 tbsp fish sauce, lime juice (1), 1/2 tbsp sugar, 1/2 chopped onions and 1 shredded chilli in a bowl
    -Shred some carrots to add in
    -Toss in the noodles and garnish with coriander/mint leaves

    3) Tuna vermicelli with light soy sauce
    -As you are on a low sodium diet, try switching to the lighter soy sauce which is supposed to be sweet as opposed to salty (the dark one)
    -Chop up some garlic to fry in a little oil and when golden, add the (fresh or canned) tuna
    -Add a splash of soy sauce
    -You can pour the tuna over the cooked vermicelli and then garnish with spring onions

    If you need alternatives to season carbs like noodles, try buying garlic pepper and other granules in the herbs and spice section - they're so versatile
    damn,u can come cook for me
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    (Original post by Au_xoxo)
    Is it rice or wheat vermicelli?

    I'm going to assume by the oyster sauce that you want something with an oriental kick - so here's a few things I like to do with all kinds of vermicelli:

    1) Soup based vermicelli (with egg and tomatoes) -
    -Boil according to pack instructions
    -Half-way through boiling, add a teaspoon of oyster sauce (the sauce will blend in with the water to make a soup base, which you don't have to drink if you're scared of the sodium) into the water and chop some tomatoes to throw in
    -Whisk an egg and stir that in with the tomatoes.
    -You can also chop some spring onions into a bowl to mix with the whole thing when you're done

    2) Thai vermicelli salad
    -Boil it according to instructions, drain and rinse with cold water
    -Mix 4 tbsp fish sauce, lime juice (1), 1/2 tbsp sugar, 1/2 chopped onions and 1 shredded chilli in a bowl
    -Shred some carrots to add in
    -Toss in the noodles and garnish with coriander/mint leaves

    3) Tuna vermicelli with light soy sauce
    -As you are on a low sodium diet, try switching to the lighter soy sauce which is supposed to be sweet as opposed to salty (the dark one)
    -Chop up some garlic to fry in a little oil and when golden, add the (fresh or canned) tuna
    -Add a splash of soy sauce
    -You can pour the tuna over the cooked vermicelli and then garnish with spring onions

    If you need alternatives to season carbs like noodles, try buying garlic pepper and other granules in the herbs and spice section - they're so versatile
    *You have reached the limit of how many posts you can rate today!

    This is amazing! :eek: I'm very grateful! I can't wait to cook it tonight :woo:

    It says rice, not wheat; is there a difference?

    *wait, aren't all soy sauce dark? lol
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    (Original post by kka25)
    *You have reached the limit of how many posts you can rate today!

    This is amazing! :eek: I'm very grateful! I can't wait to cook it tonight :woo:

    It says rice, not wheat; is there a difference?

    *wait, aren't all soy sauce dark? lol
    You're very welcome!

    Well there's no significant difference, apart from texture - orientals tend to use the rice vermicelli a lot more.

    Haha yes they are all dark in colour - but there is a big difference between light and dark, although I said to use the light version you still have to be careful that its referring to being lighter in salt and not some other additive. This differs between brands, so check the labels carefully! If in doubt, just stick with the general dark soy sauce.
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    (Original post by Au_xoxo)
    You're very welcome!

    Well there's no significant difference, apart from texture - orientals tend to use the rice vermicelli a lot more.

    Haha yes they are all dark in colour - but there is a big difference between light and dark, although I said to use the light version you still have to be careful that its referring to being lighter in salt and not some other additive. This differs between brands, so check the labels carefully! If in doubt, just stick with the general dark soy sauce.
    Ah, ok. I'm trying to avoid heavily processed food. That's why I bought the wholegrain one

    The last time I checked, I think my oyster sauce is around 150-200 worth of sodium per serving. I need to check back though.

    I think tonight I'd go with the Tuna vermicelli with light soy sauce. It sounds so :sexface:

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    Just calculated the cal: Wholegrain Vermicelli 300g == 1062cal. Wow! =O.
    Have to be careful next time =/

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