Vermicelli Noodle Soup and Crepes

I am looking what to pair with crepes which I made last night, I found a Vermicelli noodles or Misua (Miswa) in our local language.

Vermicelli noodles are made from wheat flour and eggs. They are so delicate and easy to break. They cook quickly in a couple of minutes and a delicious hearty soup that is simple and so easy to prepare.

I substitute sponge gourd (Patola) vegetables for sliced mushrooms. The taste is still delicious and unique on its own.

Ingredients

Onion, diced
Garlic, minced
Vermicelli noodles
Mushrooms, sliced
Chicken or water, 3 cups or more
Hard Boiled egg, optional
Celery leaves, optional
Salt
Pepper, ground

Preparations

1. Preheat the pan and add oil. Saute the onion and garlic until aromatic.
   

2. Add the chicken stock or water. Let it boil then reduce to low medium heat.
   

3. Add Vermicelli noodles and cook for 2- 3 minutes.
   

4. Then add the mushrooms and stir cook.
   

5. Season with salt and pepper. Garnish with celery leaves to add color and flavor.
   

6. Serve warm with hard boiled egg on the side.
   

You can also use a knorr cube chicken stock in replacement for liquid chicken stock.

(My home grown celery, fresh from my windowsill)

Crepes

It's a thin pancake filled with different varieties of sweet and savoury delicious fillings. Famous in France and sold as a street food. Easy, delicious and so simple to make it. The batter can be done in minutes. All the Ingredients are basics and mostly at hand.

Ingredients

All purpose Flour, 2 cups
Salt, ½ tsp
Milk, 1 ½ cup
Eggs, 4 large pieces
Melted butter, ¼ cup plus 2 tbsp for frying

Fillings could be anything:

Cinnamon and sugar
Nutella spread
Sprinkle of sugar
Sauteed mushrooms and cheese on top.
Fruits and honey

Preparations

1. Combine the dry ingredients in a bowl and whisk.In a separate bowl, combine the wet ingredients and whisk gently.

2. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.
   

3. Add the melted butter and give a good mix.Let the batter rest for 1 hour.

4. Brush the pan with butter. Frying pan which is about 8- 10 inches is ideal to use.
   

5. Pour ⅓ cup of the batter then swirl around on the side, cook for 2 minutes and flip on the other side.
   

I made the batter in advance and stored it in the fridge. If the batter is too thick, simply add a drop of milk for easy pouring. You can also use a plant based milk or skim milk in this recipe and olive oil instead of butter.

They are tasty, budget friendly and quick to make.

I hope you like these recipes. Please let me know what you think, comment your feedback below and would be happy to get back to you.

Have a wonderful day.

Thank you for coming!

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