Sunday, May 16, 2010
Vermicelli in a mug!
So, aaron and I moved into our new apartment, and are trying to cook more. Here we made some weird, cold salad/hot salad/cold noodle layered thing in a mug, which turned out to be pretty tasty.
1/4 cucumber (diced)
1 Roma tomato (diced)
1/2 Orange Bell pepper (diced)
1/2 Yello Bell pepper (diced)
1-2 Portobello Mushroom cap (diced)
1 onion (finely chopped)
1-2 cloves garlic (minced)
1/3ish cup vegetable stock
tblspn veg oil
1/2 tsp garlic powder
1/4 block medium firm tofu
1/2 cup snowpeas
1/2 pack dry vermicelli noodles
2 cups fresh water
1. Put oil in pan. Throw in onions, then garlic. Get the water boiling and make sure to throw in plenty of salt to help it along, and season the noodles.
2. Throw the mushrooms and peppers in with onions/garlic. Put the vermicelli into the water. WATCH IT, vermicelli cooks really fast. Once it's done, drain it, and you can blast it with cold water and refridgerate if you want to serve it cold. Pour in the veggie stock and let it reduce.
3. Diced the raw cucumber and tomato and line two large mugs (or bowls) with arugala (or romaine lettuce is you're like aaron and don't like the leafy majesty of arugala). Toss inthe tofu and snow peas, and season with salt pepper and garlic powder. Again, tofu cooks quickly, as do snow peas,so keep your eye on them.
4. Layer the raw diced veg ontop of the lettuce, the vermicelli on top of the veg and the hot "salad" mixture on top of the noodles. EAT!
NOTE: We threw some nasty chicken in there, so the version we made wasn't technically vegan...I picked all the chicken outta mine though, hahah! And we were lame and lazy and drizzled on some presidents choice peanut satay sauce. Could have easily made it through