Vermicelli (dry, rice)

Vermicelli refers to very thin noodles or pasta, made from either wheat flour, in Italian cooking, or rice flour, common in Asian cooking, with the two versions differing considerably in flavour and texture. Wheat vermicelli is boiled like other pasta, while rice vermicelli is often soaked in hot water rather than boiled, and is used in soups, salads, and stir-fries. Their thinness means both types cook very quickly.

In its dry form this ingredient hasn't absorbed liquid, so it's noticeably lighter per cup than it would be once soaked or cooked.

Missing an ingredient? Let us know