Looks like today is going to be one of the nicest weather-wise yet this year. Here in the northwest, it’s been raining. A lot. We had the wettest March on record last month, which has hindered my exercise. I usually take a mile or two walk everyday, but that’s fallen by the wayside as of late. Definitely have been feeling the effects of not walking… So off I go!
I’m back. A good day for walking. Now I’m hungry! Rice vermicelli has one really redeeming quality – it’s very low in fat. If you’re looking for something on the lower calorie side, rice vermicelli is a good thing to check out! Let’s see how this one comes out.
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. to prepare, cook for 2-34 minutes in 400ml boiling water. Add sachet contents and stir. Enjoy! One thing I like to do is use a pair of kitchen scissors to make them into a more manageable length, but that’s just me.
A nest of rice vermicelli.
The powder soup base sachet.
A light flecked powder.
The seasoned oil sachet.
Has an onion scent.
Finished (click image to enlarge). Added sweet onion, chicken baked with Lindberg-Snider Red Baron Barbecue seasoning, chives, hard boiled egg and Jane’s Krazy Mixed Up Salt. The noodles are surprisingly gorged with broth and have a nice almost fluffy texture I enjoyed. The broth has a nice chicken flavor – the oil goes a long way in the flavor. 3.25 out of 5.0 stars. UPC bar code 9555022302140.
An Australian interview at a food show with a Mamee representative.