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Vermicelli (Italian: [vermiˈtʃɛlli]; lit. 'little worms'; /ˌvɜːrmɪˈtʃɛli, -ˈsɛli/, also UK: /ˌvɛərmɪˈtʃɛli/) is a
traditional type of
pasta round in section...
- Rice
vermicelli is a thin form of noodle. It is
sometimes referred to as "rice noodles" or "rice sticks", but
should not be
confused with
cellophane noodles...
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Oyster vermicelli or
oyster misua (traditional Chinese: 蚵仔麵線;
Taiwanese Hokkien: ô-á mī-sòaⁿ) is a kind of
noodle soup
originated in Taiwan. Its main ingredients...
-
transparency when cooked.
Cellophane noodles should not be
confused with rice
vermicelli,
which are made from rice and are
white in
color rather than
clear (after...
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cardamom and saffron.
Instead of rice, it may
contain cracked wheat,
vermicelli (sevai) or
tapioca (sabudana). In
Southern India, it is
known as payasam...
- A
falooda is a
Mughalai cold
dessert made with
vermicelli. It has
origins in the
Persian dish faloodeh,
variants of
which are
found across West, Central...
- aux marrons) is a
dessert of
sweetened chestnut purée in the form of
vermicelli,
topped with
whipped cream. It was
created in nineteenth-century Paris...
- sua or miswa; Chinese: 麵線; Pe̍h-ōe-jī: mī-sòaⁿ), also
known as
wheat vermicelli, is a very thin
variety of
salted noodles made from
wheat flour. It originated...
- to nonpareils, a type of sprinkles.
Another UK
variant of the term is
vermicelli,
especially when said of
chocolate sprinkles. This name can be seen borrowed...
-
lives in a pantry. The dish was once also
known as
vermicelli alla
Borbonica or also as
vermicelli con le
vongole fujute, when in the
white version. The...