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Fast and tasty
Fried noodles in a frying pan

Pan-fried vermicelli

Simple, fast, budget-friendly, original, and surprisingly tasty! Pan-fried vermicelli shows how even the most ordinary ingredients can become something new and delicious. Pasta made this way wins everyone over and makes a nice change from the usual menu.

Lyalich

Recipe author

Composition / ingredients

Servings:

Vermicelli

150

Water

0.5

Vegetable oil

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 22 % 13 g

Carbohydrates 66 % 39 g

296 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you fry vermicelli in a skillet? Get all the ingredients ready up front, since this dish comes together in just a few minutes. Boil the water ahead of time and keep it hot, and have a skillet ready. A nonstick skillet is best, so the vermicelli stirs easily and doesn't stick to the bottom.
Step 2:

Pour the oil into the skillet and set it over medium heat. Heat the oil for a few minutes. Add the vermicelli. Fine "angel hair" works best here. It's usually made from durum wheat flour, which helps it stay firm afterward, hold its shape, and not clump together. You can swap the vegetable oil for butter — it adds a creamy flavor but more calories.
Step 3:

Fry the vermicelli, stirring, for 3-7 minutes. It depends on how toasted you want it — the more, the stronger the toasted flavor and the deeper the color.
Step 4:

Add salt to the skillet with the vermicelli.
Step 5:

Pour in the hot water very carefully — it will boil up and splatter.
Step 6:

Cover, lower the heat a little, and cook the vermicelli for 5 minutes. Remove the lid and cook until the water is fully absorbed and evaporated. The vermicelli should turn soft, just like when it's cooked the usual way. If the water boils off before the vermicelli is done, add a little more.
Step 7:

Take the dish off the heat, divide it among plates, and serve right away. This fried vermicelli works as a side for absolutely any meat or fish dish, and it takes the same sauces as any pasta. Add some sauteed vegetables and you've got a lovely meatless main to round out your table during a fast.
Step 8:

Enjoy!

This kind of toasted vermicelli makes more than just a tasty side — you can also add it to soups. It keeps the noodles from going mushy so they stay firm, even if you don't eat the soup right away. It also gives the soup a completely different flavor and aroma, especially chicken noodle.
Use filtered or bottled water with a neutral taste. Tap water can lend the dish an off, distinctly mineral flavor.
For how to cook pasta properly, how to cook it al dente, how to choose a quality product to avoid disappointment, and much more, see the article "Pasta — the fine points of choosing and the secrets of cooking it."
Fry with an oil that has a high smoke point. Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.