Fried Vermicelli and Green Onions
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 599
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 87
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 23
- Sodium
- 381
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1 pound vermicelli
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 tablespoons butter, cut into small pieces
3 cloves garlic, crushed away from skins
6 scallions, whites and greens, cut into 3-inch pieces then shredded lengthwise
Pepper
20 leaves fresh basil (1 cup), shredded into a chiffonade
Directions
- Cook vermicelli in salted water to al dente; drain. Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter. Garnish with basil.