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Rice Vermicelli with Vegetables and 'Nduja

17/11/2023

Rice vermicelli with vegetables and ‘nduja combine the lightness of Asian cuisine with the bold flavor of Calabrian tradition. Here’s the recipe:

Ingredients

  • 200 g of rice vermicelli
  • 1 red bell pepper, cut into strips
  • 1 carrot, cut into sticks
  • 1 zucchini, cut into sticks
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of soy sauce
  • 1 clove of garlic, minced
  • 100 g of Calabrian ‘nduja, crumbled
  • Salt, to taste
  • Pepper, to taste (optional)
  • Chopped chives for garnish (optional)

Preparation

  1. Cook the rice vermicelli following the instructions on the package, usually by immersing them in boiling water for a few minutes until they are soft. Once cooked, drain them and set them aside.

  2. In the meantime, heat the oil in a large pan or a wok. Add the minced garlic and sauté for about 30 seconds, until golden.

  3. Then add the crumbled ‘nduja and let it melt over medium heat, stirring to distribute the spicy flavor.

  4. Introduce the vegetables — bell pepper, carrot, and zucchini — and stir-fry them over high heat for a few minutes, until they are crispy yet cooked.

  5. Add the rice vermicelli to the vegetables, pour the soy sauce over, and mix well to combine all the ingredients. Adjust with salt and pepper if necessary.

  6. Leave on the heat for another minute or two, stirring continuously.

  7. Serve the vermicelli while hot, garnishing with chopped chives if you wish to add a touch of freshness.

This fusion of flavors creates a unique and surprising dish. ‘Nduja, with its spicy and smoky flavor, gives character to dishes and is very versatile; in fact, it’s making its way into other cultures’ kitchens, enriching recipes, and creating innovative combinations just like in this case.

Rice Vermicelli with Vegetables and 'Nduja