Cheat egg vermicelli noodles pasta with vegetables

I have friends over for dessert time after one whole year and 2 weeks with no visited allowed. But at the eleventh hour they called saying change of plan. Coming over for dinner as well. Luckily, I have some packet of different types of pasta in my pantry. I don’t have enough fresh vegetables. Managed to find something to add in.

Glad to be able to put dinner on the table even though my friends said they will pop by for dessert. I had only dessert figs panna cotta and fruits for them to create their own dessert for fun creative dessert time with me and did not mention they are coming for dinner.

Well, thanks to God and we certainly did have a great time enjoying my quick and simple cheat egg vermicelli pasta. It was delicious and satisfying and at the same time it was great to meet up with them. Let’s cook!!!!


A handful of salad mixed, washed, and drained
3 eggs vermicelli noodles pasta, cooked as per packet instruction
1 can (420 g) Campbell mushroom soup
1 can (420 g) Campbell vegetables soup
1 stalk basil leaves, washed and drained (given by friend)
1 medium carrot, cut into bite size
1 small packet (125 g) grated granado cheese
1/2 packet mixed cheese: Parmesan, Mozzarella, and cheddar; as much as you like
2-4 Tbs crispy prawns chilli sauce (bought)
2 Tsp chilli flakes
2 Tsp XO chilli sauce (given by friend)
Sea salt
Reserved 1 and 1/2 c boiling water from eggs vermicelli noodles pasta


Preheat oven 180 degrees C. Cooked pasta as per instruction on packet and transfer to a small baking tray.

Add mushroom and vegetables soup with reserved water to cooked egg vermicelli noodles pasta. Then add chilli flakes, crispy prawns chilli sauce, XO chilli sauce; toss around the cooked egg vermicelli noodles to coat.

Next add in carrot, mixed vegetables, basil leaves to egg vermicelli noodles and toss again. Then stir in Granado cheese and the mixed cheese. Bake, uncovered, for 30- 40 minutes, or until hot and bubbly. Serve with sweet white wine.



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