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Stir Fried Green Bean Vermicelli

by chef
- Mehtaphor

  • MIN
  • 350 CAL
  • INTERMEDIATE
  • GLUTEN-FREE
  • VEGETARIAN
  • LITTLE SPICY
  • DAIRY-FREE
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RECAP STEP #
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
TURN OFF STEP-BY-STEP MODE
KITCHEN TIPS
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1
Fill 3/4 of a large saucepan with water and bring to a boil. Meanwhile...
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2
PREPARATION On a chopping board, prepare: the garlic (chop), turmeric (peel and thinly slice), the green and red chilies (split open, remove the seeds but don't slice), the chives (chop), the cilantro (chop), the king mushroom (dice) and the scallions (chop separating the white and green parts).
TIP
Remove the seeds from the chilis. They’re very spicy.
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ASPARAGUS Diagonally cut the asparagus in half. When the water comes to a boil, add them to the pan. Cook for 3 min until tender. With a spoon, remove them from the pan.
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4
VERMICELLI In the same saucepan, add 2/3 of the salt and the vermicelli. Turn off the heat and let the vermicelli rest for 4 min. Drain, transfer to a bowl, and add 1/2 of the olive oil.
VERMICELLI In the same saucepan, add 2/3 of the salt and the vermicelli. Turn off the heat and let the vermicelli rest for 4 min. Drain, transfer to a bowl, and add 2/3 of the olive oil.
VERMICELLI In the same saucepan, add 2/3 of the salt and the vermicelli. Turn off the heat and let the vermicelli rest for 4 min. Drain, transfer to a bowl, and add 4/5 of the olive oil.
VERMICELLI In the same saucepan, add 2/3 of the salt and the vermicelli. Turn off the heat and let the vermicelli rest for 4 min. Drain, transfer to a bowl, and add 6/7 of the olive oil.
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STIRRING In a large frying pan, heat the remaining olive oil over medium-high heat for 30 sec. Add: the cumin seeds, mustard seeds, green chili, red chili, turmeric and garlic. Stir for 1 min. Add the white parts of the scallions and the mushrooms. Cook for 2 min until the mushrooms are tender.
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FINAL STEP Add to the pan: the asparagus and edamame. Cook for 3 min until the asparagus are soft. Add the vermicelli. Stir for 30 sec. Add the baby spinach, chives and cilantro. Cook for 1 min until light brown.
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PLATING Put the vermicelli and vegetables in serving bowls. Squeeze the lime on top. Season with the remaining salt, pepper and green scallion parts.
TIP
The chilis are very spicy. Most people don't eat them.
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Main_mehtaphor
Executive chef & Owner
Mehtaphor TriBeCa, NYC
Interview
5-min with Jehangir
His favorite ingredients…
Fennel. I love the seeds and the vegetable, whether it’s shaved raw in a salad or cooked. Mustard seeds also have a great texture, so I like to incorporate them into a lot of dishes. And chili, especially the sheer variety of flavors and heat.
On his style…
My background as a pastry chef definitely influences me—I’m very precise and focused on balancing different textures and tastes. It’s hard to label my style, as I blend Indian, Chinese, and American elements.
Advice for kitchen newbies…
Have fun and don’t be too serious. Make it your own. If you don’t like an ingredient in a recipe, change it!
On kitchen experiences…
Every place I’ve worked has taught me something. Sometimes inspiration comes from the most unlikely places. For example, washing dishes once gave me the idea for a new way to cook quail eggs.
His Best Compliment…
When my twins say I cook well—they’re my biggest critics. They eat everything, even foie gras and oysters!
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2
$15
4
$14
6
$13
8
$12
Total for 2 Servings
$30
ORDER INGREDIENTS
Ingredients
what we deliver
  • 2 cups of Green Bean Vermicelli
  • 1 King Mushrooms
  • 1/2 bunch of Green Asparagus
  • 1/2 cup of Edamame Beans
  • 1/2 cup of Baby Spinach
  • 1 tsp of chopped Fresh Turmeric
  • 1 Thai Green Chili
  • 1 Thai Red Long Chili
  • 2 tbsp. of Extra Virgin Olive Oil
  • 1/2 bunch of Cilantro
  • 1 tsp. of Mustard Seeds
  • 1 tsp. of Cumin Seeds
  • 1/2 bunch of Chive
  • 2 cloves of Garlic
  • 2 small Lime
  • 1/2 bunch of Scallions
  • 1/2 tsp. of Ground Black Pepper
  • 1/2 tsp. of Kosher Salt
  • 4 cups of Green Bean Vermicelli
  • 2 King Mushrooms
  • 1 bunch of Green Asparagus
  • 1 cup of Edamame Beans
  • 1 cup of Baby Spinach
  • 2 tsp of chopped Fresh Turmeric
  • 2 Thai Green Chili
  • 2 Thai Red Long Chili
  • 2 tbsp. of Extra Virgin Olive Oil
  • 2 tsp. of Mustard Seeds
  • 1 bunch of Cilantro
  • 1 bunch of Chive
  • 2 tsp. of Cumin Seeds
  • 4 cloves of Garlic
  • 3 Lime
  • 1 bunch Scallions
  • 1 tsp. of Ground Black Pepper
  • 1 tsp. of Kosher Salt
  • 6 cups of Green Bean Vermicelli
  • 3 King Mushrooms
  • 1.5 bunch of Green Asparagus
  • 1.5 cup of Edamame Beans
  • 1.5 cup of Baby Spinach
  • 3 tsp of chopped Fresh Turmeric
  • 3 Thai Green Chili
  • 3 Thai Red Long Chili
  • 3 tbsp. of Extra Virgin Olive Oil
  • 1.5 bunch of Cilantro
  • 3 tsp. of Mustard Seeds
  • 1.5 bunch of Chive
  • 3 tsp. of Cumin Seeds
  • 6 cloves of Garlic
  • 4 Lime
  • 1.5 bunch Scallions
  • 1.5 tsp. of Ground Black Pepper
  • 1.5 tsp. of Kosher Salt
  • 8 cups of Green Bean Vermicelli
  • 4 King Mushrooms
  • 2 bunches of Green Asparagus
  • 2 cups of Edamame Beans
  • 2 cups of Baby Spinach
  • 4 tsp of chopped Fresh Turmeric
  • 4 Thai Green Chili
  • 4 Thai Red Long Chili
  • 3 tbsp. of Extra Virgin Olive Oil
  • 2 bunches of Cilantro
  • 4 tsp. of Mustard Seeds
  • 4 tsp. of Cumin Seeds
  • 4 tsp. of Chive
  • 8 cloves of Garlic
  • 5 Lime
  • 2 bunches of Scallions
  • 2 tsp. of Ground Black Pepper
  • 2 tsp. of Kosher Salt
Utensils
what you need
  • 1 Frying Pan
  • 1 Saucepan
  • 1 Frying Pan
  • 1 Saucepan
  • 1 Frying Pan
  • 1 Saucepan
  • 2 Frying Pan
  • 2 Saucepan

Products & Delivery

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All our products are
100% organic.
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Michelin-star
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every morning.
We pre-measure and pre-wash them all.
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in need through the Food Bank for NYC. For example, if you order a recipe that serves 4 persons, we will donate 4 healthy full meals.
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