Vermichel on a recipe frying pan from a student dormitory

Anyone who has been a student should know this recipe. Colorful vermicel - a well-known dish. And for a reason. After all, it is prepared very easily and quickly. Just a few minutes.



A few decades ago, pasta was not as high-quality as it is now, and vermichel itself was distinguished by thick walls and other quality grinding. But even then, our dish could quickly saturate and cheer up. Now we suggest using thin “web spiders”, which are prepared even faster, all for your convenience.

Vermicelle in the pan Ingredients
  • spiderweb
  • vegetable-oil
  • salt, pepper
  • greens (basilica, parsley) to choose from
  • hotwater


Preparation
  1. Warm up the pan with vegetable oil and throw part of the “web” into it. Wait until they first turn white and then turn golden brown.


  2. Throw the remains of the vermishel, but it must only turn white.


  3. Pour hot water into the pan so that it only covers the surface of the pasta.


  4. Wait for the water to boil. At this time, you can throw cut or dry greenery into it, sprinkle with seasonings.


  5. When there's a little water, stir the whole thing up, turn off the gas and cover it. Let the dish stand for a few minutes.


  6. Serve the vermicelli to the table. It can be an independent dish, and maybe a side dish. In that case, just mix them with some topping right in the pan. Bon appetit.




These are the uncomplicated mackerels we got. It is funny that they themselves are different in color and taste. You can't call them straight. If you need to come up with the simplest additive to them, then let it be grated cheese, after all, the Italians have long invented everything.



Of course, the “web” can be replaced. For example, spaghetti or even rice noodles. But the cooking time will change. Speaking of noodles: no one prevents you from splashing soy sauce, it changes the taste of the dish, makes it more saturated. You can do the cooking experiments in person. I hope you find something interesting!