Cheesy Vermicelli Noodle and Egg Delight is a quick, simple, and delightful dish that’s bound to impress your taste buds. Made with just a few basic ingredients—vermicelli noodles, eggs, cheese, and fresh parsley—this dish offers a unique twist on traditional noodles. It’s crispy on the outside, soft and cheesy on the inside, and perfect for breakfast, lunch, or even a light dinner. If you’re looking for a quick recipe that combines crispy noodles with creamy, melted cheese, you’ll be amazed by the result of this vermicelli and egg combination. It’s a recipe that you’ll want to make again and again.

Full Recipe:

Ingredients

Main Ingredients:

Vermicelli (fine noodles): 2 cups
Eggs: 2

Salt: to taste

For the Filling:

Cheese: 1/2 cup, grated (any cheese of your choice like mozzarella, cheddar, or feta)
Parsley: 2 tablespoons, chopped

Making It Step by Step

Step 1: Cook the Vermicelli

Boil the vermicelli noodles: In a pot, bring water to a boil and add a pinch of salt. Add the vermicelli and cook until al dente (about 4-5 minutes).
Drain and rinse: Once the vermicelli is cooked, drain the water and rinse the noodles under cold water. This helps stop the cooking process and removes excess starch.

Step 2: Prepare the Filling

Chop the parsley: Finely chop the parsley and set it aside.

Grate the cheese: Depending on the cheese you choose, grate it and mix with the chopped parsley in a bowl.

Step 3: Prepare the Egg Mixture

Beat the eggs: Crack two eggs into a bowl, add a pinch of salt, and whisk thoroughly until the yolks and whites are well combined.
Mix with vermicelli: Add the cooked vermicelli to the beaten eggs and gently stir to coat the noodles evenly with the egg mixture.

Step 4: Assemble the Dish

Layer the noodles: In a non-stick pan, heat 1 tablespoon of oil over medium heat. Take half of the egg and noodle mixture and spread it evenly across the bottom of the pan.
Add the filling: Once the noodle layer is in place, spread the cheese and parsley mixture evenly on top of the noodles.
Top with more noodles: Add the remaining egg-coated vermicelli mixture over the cheese filling, pressing down gently with a spatula to flatten and compact the layers.

Step 5: Cook the Noodle Pie

Cook on one side: Cook the noodles for 5-6 minutes on medium-low heat until the bottom is golden brown and crispy.
Flip carefully: Using a plate, carefully flip the noodle pie and slide it back into the pan to cook the other side. Cook for an additional 4-5 minutes until crispy and golden on both sides.
Check for doneness: Both sides should be crispy, and the cheese should be melted inside.

Step 6: Serve

Slice and serve: Once cooked, remove from the pan, slice into wedges, and serve hot. The melted cheese combined with the crispy noodles makes for an incredibly satisfying dish.

Cooking Tips

Use the right cheese: For the best melting effect, use mozzarella, cheddar, or feta. Mozzarella gives a gooey melt, while feta offers a salty, tangy flavor.
Keep the vermicelli firm: Don’t overcook the noodles—undercook them slightly to avoid them turning mushy when combined with the eggs.

Custom fillings: Feel free to add other ingredients like chopped ham, olives, or sautéed vegetables to the cheese and parsley filling for more variation.
Frying method: Use medium heat to cook the pancakes evenly, making sure they are crispy on the outside and soft on the inside.

Storage

Refrigeration: Store leftover noodle pancakes in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, you can place the pancakes back in a hot skillet for 1-2 minutes on each side to restore their crispiness. Alternatively, you can reheat them in the oven at 350°F (180°C) for about 5-8 minutes.
Freezing: If you want to make these ahead of time, they freeze well. Freeze the cooked pancakes in a single layer, then transfer them to a freezer-safe bag or container. To reheat, thaw and reheat in a skillet or oven.

Nutritional Facts (Per Serving)

Calories: 250 kcal

Protein: 12g
Fat: 10g
Carbohydrates: 28g

Fiber: 2g
Sodium: 300mg
Calcium: 150mg

Iron: 1.5mg

FAQs

Can I use other types of noodles for this recipe?
- Yes, you can use other thin noodles like spaghetti, angel hair pasta, or even rice noodles as a substitute for vermicelli.

What type of cheese works best?
- Mozzarella is a great option for a gooey, melty texture, but you can use any cheese that melts well, such as cheddar, gouda, or even a soft cheese like ricotta for a creamy filling.
Can I make this recipe gluten-free?
- Absolutely! Just swap out the vermicelli for gluten-free noodles or rice noodles, and make sure to use gluten-free cheese.
How do I prevent the pancakes from falling apart while frying?
- Make sure the eggs are well incorporated with the noodles, and don’t overcrowd the pan. Use a spatula to gently press the pancakes down while cooking.

Can I bake these instead of frying?
- Yes, you can bake them in a preheated oven at 375°F (190°C) for about 12-15 minutes, flipping them halfway through to ensure even browning.

Conclusion

These Cheesy Egg Vermicelli Noodle Pancakes are a quick and versatile recipe that transforms simple pantry staples into something special. The crispy exterior gives way to a cheesy, soft center that’s packed with flavor from the parsley and cheese filling. Perfect for any time of day, this dish is a fantastic option when you’re looking for something easy, comforting, and delicious. Plus, it’s a great way to get creative with leftovers or use up ingredients you already have in the kitchen!