'Marco Polo' Vermicelli Noodle Soup
Ori Ann Recipe
POSTED: 2:00 pm HST May 7, 2007
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Ingredients: Vermicelli, for 2 to 3 servings fresh Chinese parsley & Italian basil, a few sprigs, minced olive oil & sesame oil, 1 tbsp each garlic & ginger, 1 tsp each liquid amino acid (or soy sauce) & red wine, 1 tbsp each tomato, 2 firm, medium sized, cubed cooked soy protein of any kind, grounded, 1/4 cup fresh bean sprouts, 1/2 cup or more (optional) salt & pepper to taste Instructions:
- Boil vermicelli in a full pot of water.
- Sautee garlic and ginger with olive oil in a non-stick frying pan. Add in parsley and basil. Add in tomato and soy meat. Add liquid amino and wine.
- Take out from pan after tomato becomes juicy and ingredients well blended in.
- When vermicelli is cooked to desired softness, drain out some water in pot. Add salt and pepper. Add sesame oil and bean sprouts.
- Remove noodle from pot after a minute and place in bowls. Pour some soup from pot over noodle. Then place ingredients in 2 on top of the noodle soup. Add a couple of sprigs of fresh parsley and basil as a garnish.
- Serves 2 to 3 people.
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