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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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