Noodles With Coriander

By Marian Burros

Published January 5, 1982

Total Time
About 20 minutes
Rating
(0)
Comments
Read comments

Featured in: A WEEK'S STRATEGY FOR 30-MINUTE MEALS

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:3 servings

  • 4 or 5 ounces Chinese or 6 ounces Italian vermicelli

  • Salt to taste

  • 1 tablespoon chopped coriander

  • ½ teaspoon sesame oil

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

33 grams carbs; 169 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 2 grams fiber; 105 milligrams sodium; 6 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Bring 3 quarts of water to boil in covered pot; salt if desired.

  2. Step 2

    Pour boiling water over Chinese vermicelli and let sit for 15 minutes or cook Italian vermicelli, uncovered, in boiling water until al dente about 3 minutes. Drain.

  3. Step 3

    Chop coriander; sprinkle over noodles with sesame oil.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.