Vermicelli, egg, soba ... so many varieties, so many delicious ways to prepare them.
Noodles are a wonderful pantry basic. Always versatile, they're great to have on hand to form the basis of simple and healthy meals. Fresh or dried, there are many varieties to choose from and there are plenty of interesting alternatives to standard flour noodles; try buckwheat, rice, egg or bean starch in the form of vermicelli. They all cook quickly, especially the fresh noodles. Simply plunge into salted water and wait for them to rise to the surface and then drain. It pays to always do a quick taste test to double check they're cooked.
When it comes to vermicelli you need only to put it into a large bowl, cover with boiling water, cut with scissors and then leave to soften. Simple as that.
To make the dishes delicious, of course, interesting ingredients need to be added. Today I've taken three different types of noodles and, while they are all cooked differently, they can all be paired with any of the flavours.
The egg noodles are fresh and quite robust so suit the richness of the sesame dressing. The soba noodles are fine and quite elegant, ideal for a dinner party entree where slivers of fried ginger add a fragrant and yummy crunch.
