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Vermicelli

Chef.Foodie's picture
Ingredients
  Vermicelli 1⁄4 Pound
  Olive oil 5 Tablespoon
  Tinned bouillon 1 Pint
  Salt To Taste
  Pepper To Taste
Directions

Mix in a saucepan the vermicelli and olive oil and cook over a low heat until the vermicelli is lightly browned.
Stir continually to ensure vermicelli does not burn.
Cover and set aside.
Next evening, heat to boiling point the 1 pint of bouillon and pour over vermicelli.
Cover saucepan and cook over low heat for about S minutes until liquid is fully absorbed.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Course: 
Breakfast
Method: 
Boiled
Interest: 
Everyday, Healthy

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Your rating: None
4.373075
Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3004 Calories from Fat 1369

% Daily Value*

Total Fat 159 g245.1%

Saturated Fat 65.2 g326.1%

Trans Fat 0 g

Cholesterol 68.6 mg22.9%

Sodium 946.4 mg39.4%

Total Carbohydrates 384 g127.9%

Dietary Fiber 17.7 g71%

Sugars 196 g

Protein 41 g82.9%

Vitamin A Vitamin C

Calcium 27.5% Iron 68.3%

*Based on a 2000 Calorie diet

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Vermicelli Recipe