RCI-ND.005.0170.001
Tropical Pasta
Tropical Pasta from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4 oz
- red bell pepper cut into 2 x ¼" strips1 medium
- mango1 smallchopped
- tomato1 mediumchopped
- fresh cilantro2 tbspchopped
- 1 tbsp
- ½ tsp
- ½ tsp
- cocktail peanuts¼ cupchopped
Method
1
Bring a large pot of salted water to a boil and add the vermicelli, stirring occasionally to prevent sticking.
5 minutes
2
Drain the vermicelli in a colander and rinse with cold water to stop the cooking process and remove excess starch.
2 minutes
3
Heat the peanut oil in a large skillet or wok over medium-high heat until shimmering.
1 minutes
4
Add the red bell pepper strips to the hot oil and stir-fry for 2–3 minutes until slightly softened but still crisp.
3 minutes
5
Stir in the ground cardamom and salt, coating the peppers evenly.
1 minutes
6
Add the cooked vermicelli to the skillet and toss gently to combine and warm through.
2 minutes
7
Remove the skillet from heat and fold in the chopped mango, tomato, and cilantro until evenly distributed.
1 minutes
8
Transfer to a serving platter or divide among four bowls and top with the chopped cocktail peanuts.
1 minutes