Known for being rich in vitamins and minerals such as vitamin C, vitamin A, potassium, and magnesium, loofah has numerous health benefits. It can help cool the body, stop bleeding, reduce inflammation, and detoxify the system. Additionally, this vegetable is good for cardiovascular health, aids digestion, and can support weight loss and diabetes management.
Beyond familiar dishes such as loofah soup with shrimp, stir-fried loofah with garlic, and loofah stuffed with meat, there’s a quick and affordable recipe you might want to try—loofah with vermicelli.
1. Ingredients for Loofah with Vermicelli
– Loofah: 2 pieces
– Vermicelli: 1 handful
– Dried chili
– Scallions
– Garlic: 2 cloves
– Seasonings: 2 tablespoons of soy sauce, oil, salt, and 1 tablespoon of oyster sauce
Loofah is an affordable and nutritious vegetable.
2. How to Make Loofah with Vermicelli
Step 1: Prepare the Ingredients
– Peel and cut the loofah into small pieces, slightly longer than an adult’s thumb. Soak these pieces in a bowl of diluted salt water for about 20 minutes.
– Peel and finely chop the garlic.
– Rinse and finely chop the dried chili.
– Remove any wilted parts of the scallions, rinse, and chop them finely.
– Soak the vermicelli in cold water until soft, but not too mushy. It should retain some chewiness.
Soak the vermicelli in cold water to soften it.
Step 2: Make the Sauce
– Heat some oil in a pan.
– Pour the hot oil into a bowl containing the chopped garlic and chili.
– Add soy sauce, salt, and oyster sauce to the mixture and combine well.
Step 3: Steam the Loofah with Vermicelli
– Place the softened vermicelli in a deep dish and arrange the loofah pieces on top.
– Drizzle the prepared sauce over the dish and steam for 8 minutes.
– Remove the dish from the steamer, and sprinkle some light soy sauce and chopped scallions on top.
– Finally, pour a little hot oil over the scallions to enhance the aroma and presentation of the dish.
The loofah with vermicelli dish is not only visually appealing but also fragrant. The green loofah, white vermicelli, green scallions, and red chili create a colorful combination. The dish offers a delightful mix of textures and flavors, with the coolness of loofah, the chewiness of vermicelli, and the spicy kick of chili.
Loofah with vermicelli is a colorful and fragrant dish.
3. Notes When Making Loofah with Vermicelli
– When buying loofah, choose ones with a bright green color, a length of about 25-30 cm, and a distinctive aroma. The best loofahs are typically harvested in season, feel heavy for their size, and have fresh stems and blemish-free skin.
– If you have leftover loofah, rinse it, place it in a ziplock or plastic bag, and store it in the refrigerator.
– There are various types of vermicelli available, but the most common ones are made from rice, mung beans, or dong flour…
– Avoid soaking vermicelli in boiling water, as it may cause it to become mushy and less appetizing. Opt for vermicelli with uniform thickness and smooth strands.
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