Spicy Vermicelli with Beef


  • 1-8.8 oz bag Vermicelli Rice Noodles
  • 3 tablespoons lime juice
  • 1 tablespoon dark brown sugar
  • 1/4 cup oil
  • 1 tablespoon and 2 teaspoons minced garlic
  • 1 tablespoon and 2 teaspoons Red Curry Paste
  • 1 teaspoon ground turmeric
  • 1 pound ground beef or pork
  • 2 tablespoons Fish Sauce
  • 1-12 oz package cherry tomatoes, cut in half
  • 1 bunch scallions, washed and chopped
  • Optional: chopped cilantro and peanuts

This brightly colored pasta dish is as spicy as it is pretty. Serve it with a salad for a quick dinner.


  • 15 minutes to assemble
  • 15 minutes to cook
  • Total time: 30 minutes


  • 4 servings


  1. Soak noodles in hot tap water for 1 minute. Cut in half with kitchen shears. Continue soaking until ready to stir-fry, according to box directions. Combine lime juice and sugar. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Add garlic and cook until soft. Add Curry Paste and turmeric. Stir-fry 1-2 minutes or until dissolved.
  3. Add beef or pork and Fish Sauce. Stir-fry until no longer pink. Add tomatoes, scallions and lime juice mixture. Combine and cook 1 minute.
  4. Drain Vermicelli and add to skillet. Stir-fry until Vermicelli is coated and ingredients are combined. If desired, garnish with cilantro and peanuts. Serve.