#oyster vermicelli

[morethansalad]

Vegan Or Ah Mee Sua (Taiwanese Oyster Vermicelli)

[supperbug]

scallion pancakes, mushroom fritters, and tom yum with vermicelli and laver

january 9th, 2024

[rhcp-source]

Pasta Recipes

This Singaporean-style vermicelli noodle dish is a flavorful, quick and easy meal. The combination of tender pork, crunchy vegetables, and fragrant spices results in a tasty and filling dish.

[heaven-dope]

was really delighted seeing this meme

bc im looking at op's name like TAIWANESE SPOTTED!!!!!!!!!!!!

[winterlynette]

Singapore Vermicelli Noodles with Pork

This Singaporean-style vermicelli noodle dish is a flavorful, quick and easy meal. The combination of tender pork, crunchy vegetables, and fragrant spices results in a tasty and filling dish.

[supportdanneelackles]

Singapore Vermicelli Noodles with Pork Recipe

Garlic Cloves, Salt, Onion, Vegetable Oil, Oyster Sauce, Pork Tenderloin, Soy Sauce, Vermicelli Rice Noodles, Black Pepper, Curry Powder, Red Bell Pepper. This Singaporean-style vermicelli noodle dish is a flavorful, quick and easy meal. The combination of tender pork, crunchy vegetables, and fragrant spices results in a tasty and filling dish.

[alstontb]

看不到魯肉 只有滿滿的鮮蚵鋪滿整碗飯 讚啦～ #food #foodphotography #photooftheday #oyster #taiwanesefood #vermicelli #yummy #delicious #tasty #flavorful #flavorfulfood #hungry #うまい #おいしい #旨い #braisedporkrice #黑點師魯肉飯 #魯肉飯 #鮮蚵仔魯肉飯 #蚵仔 #海鮮 #麻油麵線 #美味 #美味しい #食物攝影 #撮影 #小吃 #台灣小吃 #銅板美食 #麵線 （在 黑點師魯肉飯） https://www.instagram.com/p/Cg6uIybvJtd/?igshid=NGJjMDIxMWI=

[exuvianen]

twst + hotpot 🥘

assigning each twst cast member a hot-pot food item

cw: mentions of food, cultural foods (?), none really

notes:  loosely based on canon favorite foods, mostly based on vibes + my own experience  -  this is not that serious, don’t come for me please. happy very late lunar new year and 新年快乐 to those who celebrate. these have been turning around in my head for a while - longer dorm hotpot hcs to come. also hi long time no see.

feel free to drop an ask or to add on! likes + rbs are appreciated <3

wc: ~90 words. hc format.

• Heartslabyul ♕: Riddle: Bamboo Shoots Trey: Tofu Skin Cater: Mung Bean Vermicelli Ace: Shrimp Paste Deuce: Quail Eggs

• Savanaclaw 𓃮: Leona: Besides all different kinds of meat, blood tofu. Ruggie: Fresh Tofu Sheets Jack: Winter Melon

• Octavinelle 𓆝 : Azul: Fish Tofu Jade: Shiitake Mushrooms Floyd: Baby Octopus

• Scarabia 𓆣: Kalim: Lotus Root Jamil: Cuttlefish Balls

• Pomefiore ❦:Vil: Black Wood Ears Rook: Tripe Epel: Beef Tendon Balls

• Ignihyde ☠︎: Iida: Sweet potato Ortho: Napa Cabbage (if he could eat)

• Diasomnia 𓆈: Malleus: Frozen Tofu Lilia: Tomatoes Silver: King Oyster Mushrooms Sebek: Daikon Radish

graphic by @/animatedglittergraphics-n-more

[najia-cooks]

[ID: A large bowl filled with rice noodles, julienned carrot and cucumber, piles of herbs, and grilled 'chicken' strips; a bowl of sauce with minced chili and garlic is to the side. End ID]

Bún sườn nướng chay (Vietnamese rice noodle salad)

This is a vegetarian ("chay") version of bún gà nướng, a Vietnamese rice noodle ("bún") salad with grilled chicken ("gà nướng"). Chewy rice noodles, fresh vegetables and herbs, and a tangy, slightly spicy sauce combine with grilled or pan-seared 'chicken' to create a rich, flavorful, well-rounded dish. A marinade of lemongrass, sugar, garlic, and vegetarian fish sauce caramelizes around the 'chicken' as it sears, creating a sweet-and-savory crispy coating that perfectly complements the bright, herbacious salad. This dish can be made with Vietnamese sườn non chay, or with any meat substitute you have on hand.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the nước chấm (dipping sauce):

1/2 cup water

Juice of 1 lime (2 Tbsp)

2 Tbsp rice vinegar

1/4 cup vegan fish sauce

3 Tbsp sugar

1 red chili (de-seeded and sliced)

3 cloves garlic, minced

Fish sauce doesn’t take “like” fish, merely fermented and intensely salty. You can buy a bottle of ready-made vegan fish sauce from a Southeast Asian brand such as Au Lac, or you can make your own by combining the following ingredients:

For the vegan fish sauce (nước mắm):

3 Tbsp liquid from a jar of fermented bean curd

1 Tbsp white miso paste

1 Tbsp light soy sauce

1/4 tsp salt

For the chicken (gà):

300g vegan chicken substitute (I used Gardein), or 100g sườn non chay

2 cloves garlic

1 stalk lemongrass (or substitute lemon zest or a bit of preserved lemon pulp)

Juice of 1 lime (2 Tbsp)

1 Tbsp vegan fish sauce

1 Tbsp vegetarian oyster sauce

1 Tbsp Vietnamese soy sauce

2 tsp vegetarian 'chicken' broth concentrate, or bột nêm chay (optional)

2 Tbsp brown sugar

1 Tbsp neutral oil

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian (“chay”) versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

For the salad:

300g vermicelli rice noodles

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (julienned)

1 bunch fresh cilantro

1 bunch fresh rau răm (Vietnamese mint), or mint

2 stalks green onion, sliced

Handful of peanuts

Fresh Vietnamese herbs can be found in the refrigerator section of an Asian grocery store, particularly one that specializes in southeast Asian food. You can also experiment with whatever leafy herbs you have on hand.

Instructions:

For the chicken:

1. (If using sườn non chay:) soak meat slices in cool water until rehydrated. Squeeze out excess water and cut each slice in half along its shortest dimension, to get two blocks of the original height and width.

2. Slice lemongrass. Peel away any tough, dry outer leaves to reveal the yellow-green leaves within. Remove the root end of each stalk, as well as the tough green portion at the top of each stalk (reserve this latter to boil in stocks). Thinly slice the tender yellow portion of each stalk.

3. Mix all marinade ingredients in a large bowl. Marinate chicken for 20-30 minutes while you prepare the nước chấm and vegetables.

4. Remove the chicken from the bowl, leaving any excess marinade behind. Heat a couple teaspoons of oil on medium in a large pan then sear the chicken, turning once, until deeply golden brown on both sides (or use a charcoal grill). (If using a pan) filter marinade to remove lemongrass slices, then pour extra marinade over the chicken and cook, stirring often, until coated.

5. Cut chicken into strips, or as desired.

For the nước chấm:

1. Mix vinegar, lime juice, fish sauce, sugar, and water in a small saucepan. Heat, stirring, until the sugar has dissolved.

2. Remove from heat and add minced garlic and chili. Pour into a bowl and allow to cool.

For the salad:

1. Boil the vermicelli according to package directions. Drain and rinse with cool water to halt cooking. Toss with a little bit of neutral oil to avoid sticking.

2. Roast peanuts in a dry pan on medium-low, stirring often, until golden brown and fragrant.

3. Julienne carrot, cucumber, and lettuce. Roughly chop herbs.

4. Plate vermicelli followed by vegetables, herbs, chicken, and peanuts. Spoon some nước chấm over the salad and set remainder to the side to serve.

[carpe-mamilia]

What would you wear to a ball at Lost Hope?

Ohhh boy this is a very exciting ask, thank you!

I thought about this a lot and it was tricky narrowing down which time period to draw inspiration from, especially with the temptation to take it from after the point at which Jonathan Strange and Mr Norrell is set. My first thought was a turn of the century tea gown, since they have those fantastic renaissance and medieval inspired details, and that art nouveau influence fits really well with the fantasy look:

Liberty tea gown ca. 1897

I also considered an outfit that would take heavy inspiration from the costume Johnny Flynn wore as Viola in the Globe's all-male production of Twelfth Night, but with a single pearl earring:

Viola (right). This production is great, I recommend watching the recording if you can!

But this early 17th century outfit finally led me on to Restoration-era gowns. They're not to everybody's taste, but personally I find the shape of their bodices and necklines very flattering. Many of the Lost Hope costumes draw inspiration from nature (such as the Gentleman's oak leaf coat or Arabella's gorgeous wheat-ear tiara), and I love the sea and wanted to incorporate that into a costume. There are a number of portraits of ladies wearing steely blue-grey silk or velvet that perfectly evoke the colour of the sea in different seasons in my part of the world (the west country, UK; none of the turquoise of hotter climates here!). Stiff, crisp silk also makes a lovely whispering noise when you walk, not unlike the sound of distant waves over shingle.

Many of these gowns let the lustrous fabric take centre-stage and are fairly plain, but I really liked the look of the embroidered or decorated stomachers some of them have:

Pearls, swags of fabric, lace, and flowers adorn these bodices. I particularly like how the lady on the right has a matching floral arrangement in her hair.

My own bodice was inspired by the linen sailor collar I embroidered last year, with seaweed-esque vermicelli and oysters holding pearls.

My collar, still not finished...

'Rockpool', textile art by Marian Jazmik

A mixture of pearls, shells, and heavily textured embroidery in blues, greens and silver on my bodice and in my hair would mimic the textures and colours of rocks at low tide. At my cuffs and neckline would be quantities of frothy lace, evoking sea foam, and finally, since it wouldn't be Lost Hope without a little magic, the silk of my gown would sometimes appear to swirl just as the surface of the sea is ruffled by the wind, little wavelets moving over it before becoming calm and smooth again.

Thank you so much for this ask, I really enjoyed it! If anyone else reading this post is a fan of Jonathan Strange and Mr Norrell, or just likes the idea of a fantasy ball, I'd love to hear about your ideal costumes!

[clatterbane]

The half-assed noodle bar is back in business tonight!

We had that bag of refrigerated stir fry vegetable mix which needed to be used up ASAP, after somebody at ICA concluded that it would make a great substitute for out-of-stock frozen broccoli. (?) Also, about a quarter of a head of cabbage that I sliced up with some onion and stashed in a bag earlier.

We also had a big open jar of the Lao Gan Ma black bean chili oil, so yum why not?

Mr. C forgot to buy some fresh ground pork earlier, so I said fuck it and quickly fried/cut up some frozen burger patties. ¯\_(ツ)_/¯ Put around 200g/half a pound of rice vermicelli on to soak for a little while, and I should be able to throw together something edible.

Vague plan: more or less a mashup between these two dishes, using similar Sichuan-inspired seasoning but with an evaporation rice noodle cooking method. I've followed that basic approach multiple times before, and it's always turned out pretty good.

Some additional seasoning stuff over to the side in Mr. C's the counter clutter. Yay, frozen chopped garlic and ginger! 😎

There's a tablespoon of GF oyster sauce too, in the Pyrex cup with a couple tablespoons of soy sauce and some water. The dry powder seasoning cup has some beefy bouillon powder, black pepper, and just a touch of sugar.

Cooking underway! With the kettle of hot water on standby once the soaked noodles go in very shortly. I just eyeball the liquid by now.

Finally ready! With some of the sriracha and sesame oil added toward the end to taste, along with the meat. Now it will be better if it sits for about 10 minutes with the lid on, to soak up the little bit of surface moisture left.

Also, some of the ever-popular around here crispy fried onions to sprinkle on the bowl. Partly because we were out of green onions. It's all good.

Not exactly the prettiest, but hey. It did turn out pretty satisfying. With actual fresh vegetables and everything. 😁 A lot of which did visually blend in with the spicy noodles, of course.

[knopfcooks]

Ginger-Cilantro Chicken Noodle Soup

From THE DON’T PANIC PANTRY COOKBOOK by Noah Galuten

This is just another way of showing off great stock, by seasoning it with little more than fresh ginger, scallion, and tamari. It is meant to be a brothy, comforting soup that—once you have the chicken stock made—comes together in about 15 minutes. The green vegetables are intended to just barely wilt and remain bright, and the rice noodles make for a perfect accompaniment to soak up the broth and catch the mushrooms and greens on your chopsticks. Note: If you have any leftover chicken, whether from another recipe in this book or even a grocery store rotisserie chicken, this is a great way to use some last remaining scraps. But if you don't have that, you can simply buy a chicken breast from the store and poach it gently in a pot of water (or even the heated chicken stock) until just cooked. After that, you can remove the chicken, set it aside to cool, and then tear it into pieces for the soup. 

Serves 4

1 (3 1/2-ounce) package bunashimeji (beech) mushrooms or 3 ounces or so of other mushrooms, such as white button, cremini, shiitake, or oyster

4 cups chicken stock

3 tablespoons tamari

3 scallions, thinly sliced, dark green tops kept separate

3-inch knob fresh ginger, grated or finely diced (about 2 ½ tablespoons)

4 ounces cooked chicken, torn into bite-size pieces

6 ounces rice noodles, such as mai fun, pad Thai, or vermicelli

Salt

2 small heads baby bok choy, very roughly chopped, or about 6 ounces spinach leaves, roughly chopped

Cilantro leaves, for garnish

White sesame seeds, freshly roasted or purchased already toasted

 Equipment

Pot large enough to boil noodles and a 4-quart or so saucepan or soup pot

 Prepare the mushrooms: For bunashimeji, cut off the dirty root end and discard it, then separate the mushrooms into individual pieces. For cremini or white button, brush off any dirt and thinly slice them. For shiitake or oyster, remove the stems then simply tear the caps into bite-size pieces.

Bring a pot of water to a boil for the rice noodles.

Meanwhile, in a 4-quart saucepan, bring the stock and tamari to a gentle simmer. Add the white and light green parts of the scallion, the ginger, chicken, and mushrooms. Bring the broth back to a simmer and then reduce the heat, cover, and keep at a bare simmer for about 10 minutes. Remove from the heat.

Add the noodles to the boiling water and cook according to the package directions. Drain the noodles and divide them among four bowls. Taste the soup for seasoning and add salt if it is need—it’s okay if it just on the brink of too salty, since there are still noodles and vegetables to go with it.

Add the bok choy or spinach to the pot of soup and stir them in so that they are submerged in broth. Cover the pot again and let the vegetables wilt for about 30 seconds (you want the boy choy stems to be crunchy, or the spinach to keep from going totally limp).

Divide the soup among the bowls, trying to distribute all of the components as evenly as possible. Garnish the bowls with cilantro leaves, the reserved scallion greens, and a light dusting of sesame seeds. Eat right away.

From The Don’t Panic Pantry Cookbook by Noah Galuten. Copyright © 2023 by Noah Galuten. Foreword copyright © 2023 by Iliza Shlesinger. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

[adz]

RECIPE PLEASE? yes and thank you.

oh gosh i kind of just threw whatever i had in there. vermicelli noodles, cauliflower/broccoli/carrots, a bunch of rehydrated mushrooms (yellow boletus, portobello, oyster, porcini). and then chicken broth plus this stuff for spice

i forgot about this until after i took the photo but throw in a bunch of kimchi too, it makes it sooo good

[poem-today]

A poem by Miriam Gamble

Westering

Kiss me in this Ford Fiesta with the English number-plates, its nose dipping into hedgerows where the wet grass streaks off like a coat of vermicelli, sprinkling its loosened seeds around the mud-flaps, and the gush of brackish inexperience, everything that holds its breath to let us pass, smacks up from the gutters of the road. As we become a boomerang in orbit sent back over what precluded ground, what world that beckons and resists us. Kiss me as the hills enlarge and shrink, for I do not believe you when you say, on these pin bends I seem to handle with a ham fist, going both too quickly and too slowly to ever get my finger on the pulse of skies that steal their colours from abstraction, or towns where the weather is a citizen, still, and life a battle with its precepts, one long surrender to its loans. No (though spark me up a cigarette, and let faint smoke rings burgeon through my hair; your kiss is like a gateway onto childhood as the car lifts off the tummy-bumps, remember them on the Clough and Comber roads?), you will almost never nearly not convince me, quite, that some small part of you (wheee! that reconfiguring of innards) that part of you conceives of this as home. The radio picks up the shipping forecasts – high winds for Doolin Bay – and salt shapes language on the oyster of your tongue.

Miriam Gamble

[sustenance-soon]

september 10, 2022 — lunch

spring rolls with green leaf lettuce, leftover shredded poached chicken thigh, mint, thai basil, vermicelli + sauce made of no salt sweet chili sauce and half a tb oyster sauce

—

OBSESSED WITH THIS DIPPING SAUCE ACTUALLY. SO FAST. SO TASTY!!! inspired my choki’s recent yt video about summer meals eaten in a week. also, i used three ladies brand vermicelli which came in these fun little .. bricks of noodles? i think the right ratio is one brick of noddles for one spring roll, these were not quite enough. i also think 2-3 full spring rolls instead of 4 kinda floppy ones is right for me. but this was PRETTY FAST, with the protein cooked already. wouldn’t be too good w plain tofu i think it might be kinda wet… but maybe it’s ok with firm tofu idk. half a leaf of this lettuce is right for one spring roll, also.

[imustbenuts]

Different anon, reading your Delicious in FE asks had me and my partner wondering how you'd cook Mila because of her weird hair wings. So I guess: Mila and Duma? Can't have one without the other.

felt a little under the weather sorry for the late reply!!

i have in fact answers for this.

mila

id imagine tastes a lot like mossy chewy veggies and vermicelli and tofu. she looks almost like what i would think of dryad if less leafy and woody, and is responsible for her people never going hungry ever again (tm). so mila probably touches the ground and an apple tree grows, touches a person wishing they have a pair of mega melons instantly have a pair of mega melons

but bc she technically isnt a dryad and more of a dragon, parts of her are going to taste like meat even though its veggies. which is. cool actually! that means its vegan time!! 🍽️🍽️

i actually have a cooler idea than lab grown meat though: mianjin! or seitan. mila is probably just full of this. dont even have to wash or pound her to get this labor intensive vegan food.

so these things are actually gluten, processed from wheat and the likes. their texture is super duper close to chicken, and are extremely good at soaking up whatever juices you throw at it. fry it, steam it, they can take it. monastic buddhist monks have been munching on these things since 6th century in china, and ive even eaten once prepped to look exactly like sashimi

its fucking play dough faux meat.

anyway! so with parts of her being mianjin, her hair part would probably be like long beans or even moss. theres one particular Black Moss that i ate a lot as a kid being served it, but apparently have been over harvested due to. dumb shit culture reasons. (eating it is believed to bring fortune and money. they kept feeding me that shit.)

so! my recommended milla prep method is vegetable stir fry, actually! make sure to grab all the veggies like carrots and brocolli and mushrooms and plenty of oyster sauce, mirin, vinegar, and ginger and go to fucking town mixing her in. :3

shit so good it can be eaten as finger food >:333

Duma

id imagine duma would be some creature thats really hardy and built to survive in places with lots of prairie and plains. but hes ripped as hell, strong as a tank and has the mentally of strongest means bestest

so. maybe hes like. a bison. the king of bisons. the biggest beefiest gym bro who somehow converts his gains from fats and protein non-existent.

i know the duma we know in fe:echoes is a dippy sad mess but imagine if that was bc he lost his way in the mountains without cell reception bc he made a bad investment, lost his house, drank too much, got into a couple of fights with cars and trains, lost, and mila took off with his $60,000 car he paid off by running some crypto grift and got mega cancelled for it

regular duma is a bona fide bison. the duma we saw is not.

step 1: get his ass. step 2: shred his ass into thin slices. step 3: dry his thin ass and then grab a bunch of berries and then recook his ass in his own fat. BAP BAPABAPABABBABABABP done.

with regards to regular duma, the only way to pay proper respects and follow his path imo is to become one with him so thoroughly even nature shakes upon our footstep as we train in the wild. see what he saw. fend of cars with our bare hands and pecs. eating him. slowly. bit by bit....

because duma has become... the ultimate survival food.

Pemmican. ✌️

combined together they are a force of nature. we shall become as gods. can't go wrong with ultimate survival meat and ultimate veggies