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'Snail rice noodle') is a Chinese noodle soup and specialty of Liuzhou, Guangxi. [1] The dish consists of rice noodles boiled and served in a soup . The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom , fennel seed , dried tangerine peel, cassia bark, cloves , white pepper , bay ...
There are variants, including using rice vermicelli instead of the wide noodles, and using deep-fried thin egg noodles (mi krop), with the sauce poured on to soften them. [ 2 ] In areas where gai lan can not be easily obtained, broccoli and kale are often used as a substitute.
Mont di (Burmese: မုန့်တီ, romanized: mun. ti [mo̰ʊɰ̃ tì]) is a collective term for Burmese dishes made with thin rice noodles. The vermicelli is used fresh, as it ferments quickly in Myanmar's tropical climate. There are a number of mont di dishes, and the Rakhine mont di of the Arakanese from western Myanmar is the most ...
The critic described this "rarely-found noodle soup whose heady broth is made of pickled/fermented anchovy" as "a huge bowl of murky opaque broth [filled] with thin vermicelli noodles, coarse chunks of skin-on salmon steak, shrimp, and squid. A side of the standard pho embellishments, e.g., sprouts, basil leaves, etc., was presented. Best ways ...
Spaghetti aglio e olio (Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; lit. ' spaghetti [with] garlic and oil ') is a pasta dish typical of the city of Naples.Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
The noodles are used in a number of dishes, including a variation of kheer, called sevaya or seviyan, a sweet dessert similar to rice pudding. Vermicelli is also used in many parts of India to make a popular dish called upma. To prepare it, dry oil-roasted vermicelli and pre-sauteed vegetables such as onions, carrots, French beans, peas, etc ...
Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken. [1]
Cha mee sor is made with vermicelli noodles and ground pork and sautéed with different Asian sauces. Green onions can be used as garnish at the end. [8] Neorm is a Cambodian cold noodle salad, cabbage and vermicelli noodles being the main ingredients, usually served cold with chicken, pork, or shrimp. A variety of vegetables and mints are ...