Note - The vermicelli can be refrigerated a day in advance; cover and reheat in the microwave.
225 g dried rice vermicelli noodles
4 tablespoons (½ stick) unsalted butter
½ teaspoon minced green Thai chile pepper (seeded)
1 teaspoon peeled minced fresh ginger root
½ teaspoon ground turmeric
1 teaspoon kosher salt
¼ cup chopped fresh dill
Bring a large saucepan of water to a boil over high heat.
Remove from the heat, then stir in the rice vermicelli, making sure it's all submerged.
Let sit for 3 to 4 minutes, until softened.
Then drain, return them to the pan and cover.
Melt the butter in a large skillet over medium heat.
Once the butter sizzles, reduce the heat to medium-low; add the green Thai chile pepper, ginger, turmeric and salt, stirring to incorporate.
Cook for 30 seconds, then stir in the cooked vermicelli.
Turn off the heat, then fold in dill.
Adapted from "Rasika: Flavors of India," by Ashok Bajaj and Vikram Sunderam, with David Hagedorn