13 Cereal Recipes for Morning, Noon, and Night

Cereal can be so many things: nourishment, comfort, a quick fix, nostalgia, even art. It can also transcend meal times, and not just in the way that eating a bowl doused in milk is occasionally an acceptable—even necessary—supper. There are other, far more inventive guises in which to consume cereal for breakfast, lunch, dinner, drinks, and dessert, and there’s no better day than National Cereal Day to try one of them.

Admittedly, the sweet options far outnumber the savory, but there are several dinner-worthy cereal applications too, primarily using cornflakes, but sometimes Shredded Wheat or even Cheerios (Honey Nut breaded pork chops, anyone?). When it comes to the sugary end of the spectrum, though, there’s much more flexibility, so if you practice cereal monogamy, feel free to swap in whatever childhood breakfast treat still has your heart.

Just leave the bowl in the cabinet for a change, and try something a little different, like some of the cereal recipe ideas below. But feel free to cue up some Saturday morning cartoons for old times’ sake.

1. Fruity Pebbles Cereal Milk Doughnuts

Marilyn’s Treats

Why not start the day off with doughnuts? They’re perfect topped with cereal of all sorts; you can simply use it as a garnish on basic yeast doughnuts to lend color, crunch, and extra flavor, or if you prefer cake donuts, try infusing the batter with cereal milk that matches the topping of choice, as in these Fruity Pebbles beauties. (And what better way to wash them down than with cereal milk lattes?) Get the Fruity Pebbles Cereal Milk Doughnuts recipe.

2. Crunchy Cereal Crusted French Toast

Kitschen Cat

Try crusting your French toast with cereal for extra texture. Pretty much any kind should work (Cap’n Crunch is a classic and Cinnamon Toast Crunch would be deliciously meta), but this version uses Honey Bunches of Oats and eschews syrup for a drizzle of golden honey. Get the Crunchy Cereal Crusted French Toast recipe.

3. Peanut Butter Cap’n Crunch Banana Crumb Cake

Sweet Recipeas

This straddles the line between indulgent breakfast and light-ish dessert (not to mention the ever-mutable line between banana bread and banana cake), but either way, it sounds like a perfect match for coffee. Get the Peanut Butter Cap’n Crunch Banana Crumb Cake recipe.

4. Cornflake Chicken Tenders

Dinner at the Zoo

Using cornflakes as a crust on fried or baked chicken is a time-honored tradition, and probably the most common savory cereal move. The principle works on all sorts of other proteins (for instance, our Breakfast Sausage and Cornflake Scotch Eggs), but for a classic, easy dinner, these perfectly crunchy chicken tenders are great. Get the Cornflake Chicken Tenders recipe.

5. Whole Wheat Cheddar Garlic Snacks

Foodie with Family

If you’re looking for more of a snack but still skewing savory, you can use Shredded Wheat for a twist on the usual Chex Mix. (It can also serve as coconut shrimp coating, zucchini fritter binder, and streusel topping for squash, but this turn is a bit more familiar.) Crispy, buttery, cheesy, and garlicky, you may end up eating enough of these for it to count as a meal anyway. (And then of course, you can always use more Chex in puppy chow for dessert!) Get the Whole Wheat Cheddar Garlic Snacks recipe.

6. Honey Nut Cheerios Milk Punch

Super Call

When you’re ready to unwind with a drink at the end of the day, cereal can come into play again. Cereal milk martinis and similar cocktails abound, so you can definitely find a way to drink your fave, but this milk punch infuses the booze itself: Honey Nut Cheerios are steeped in rum, to be exact, then shaken with honey syrup, milk, and pie-inspired bitters. Get the Honey Nut Cheerios Milk Punch recipe.

7. Lucky Charms Milkshake

House of Yumm

If you require something even richer, these Lucky Charms milkshakes are just the ticket, and if you’re only serving them to adults, feel free to slip in a little booze for good measure. They won’t let you do that at Burger King. Get the Lucky Charms Milkshake recipe.

8. Trix Krispies Treats

Cravings of a Lunatic

We all know and love Rice Krispies Treats, and while they still hold up, they do start to seem a little boring next to these rainbow-bright confections. The semi-recently revived, artificially neon-colored, original-recipe Trix is the most striking choice for these treats, but you can use the same formula to showcase any kind of not-just-for-kids cereal you can’t get enough of. Get the Trix Krispies Treats recipe.

9. Grape-Nut Pudding

New England Today

On the other end of the color spectrum, there is this endearingly beige Grape-Nuts pudding, which is actually a classic New England dessert, and ultra comforting even if you’re not normally a fan of the much-maligned grain-pellet cereal. If you’ve never tried it, you’ll just have to trust us—and generations of Yankees. Get the Grape-Nut Pudding recipe.

10. No-Churn Count Chocula Ice Cream

Club Narwhal

Cereal milk ice cream started with Christina Tosi, but the brilliant idea has since been adapted by countless other cooks. In this case, Count Chocula is used to infuse the milk that becomes the no-churn ice cream base, and chocolate-coated Muddy Buddies made with more Count Chocula are mixed in for crunch. There’s also marshmallow cream, of course. If you can’t find monster cereal, try using Cocoa Puffs, Cocoa Pebbles, or Cocoa Krispies instead. Get the No-Churn Count Chocula Ice Cream recipe.

11. Snickerdoodle Crunch Pudding Cookies

Crazy for Crust

Basically super-easy snickerdoodles with crunchy cereal bits that complement the soft crumb, these call for Cinnamon Pebbles, but you could also use Cinnamon Toast Crunch. You’re probably gonna want milk with these, but at least it’ll be in a glass for a change. Get the Snickerdoodle Crunch Pudding Cookies recipe.

12. Cereal Killer Cheesecake

GYGI

Puns and pretty colors? Not to mention a no-bake cheesecake filling and the always-satisfying contrast of creamy and crunchy textures? This is a legitimately adorable dessert. Get the Cereal Killer Cheesecake recipe.

13. Apple Jacks Cereal Milk Ice Cream Sandwiches with Applejack Caramel Swirl

Honestly Yum

These are a mouthful in every which way, but who would have thought Apple Jacks (which, as every commercial obnoxiously reminded you, don’t actually taste like apples) could ever be so sophisticated? The addition of a very grown-up applejack brandy caramel swirl, and the chewy ginger-molasses cookies that sandwich the cinnamon-scented ice cream make it clear that this is cereal that has gone way outside the box. Get the Apple Jacks Cereal Milk Ice Cream Sandwiches with Applejack Caramel Swirl recipe.

Breakfast Battles

Rank Your Favorite Breakfast Cereals

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Chowhound Recommends: Best Time-Saving Hacks

Welcome to Chowhound Recommends, Chowhound’s weekly series where our staff shares our favorite food and kitchen items around a central theme. This week we’re giving some love to the items in our kitchen that give us a precious commodity—time. Cooking can be a time-consuming endeavor, but it doesn’t always have to be. The products we chose to highlight this week help us shave off a few extra minutes while we’re cooking, and for that we will be forever grateful.

As food writers, editors, producers, and social media managers, we’re constantly scouring the market for the latest and greatest products. And when we find a product we love, we want to shout it from the rooftops! We’re packaging up our weekly finds and sharing them with you, because we think you’ll love them too. Be sure to follow us on Instagram @Chowhound to catch us talking about our favorite products every Wednesday. Keep reading to see our time-saving picks for this week!

Guillermo Riveros, Senior Video Producer

Product Pick: Kumana Avocado Sauce

Lauren Zaser

I like having condiments and sauces around that are very versatile, as they can make any simple dish more exciting. When I want to turn that breakfast sandwich into a flavor bomb, but don’t have time to make guacamole, sometimes instead of a hot sauce (here comes the time saver) I just throw a hefty drizzle of Kumana on it and voila! These sauces reference Venezuelan avocado sauces (a staple of all BBQs and celebrations), and they come in a variety that can take any salad, sandwich, rice bowl, eggs, etc. to the next level. I like the mango one when I’m feeling fruity, and keep the hot one always on hand (Bey style).

Kumana Original Avocado Sauce, $5.77 on Amazon

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Kumama Mango Avocado Sauce, $7.35 on Amazon

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Lauren Zaser, Social Media Strategist

Product Pick: Unicorn Mills

Lauren Zaser

I love this peppermill from Unicorn Mills. It makes grinding pepper fast and fun when you’re trying to get dinner on the table in a hurry. It’ll make you feel like you’re in a fancy restaurant getting table service instead of your small apartment! All the parts are from Italy and the USA. In fact, the milling mechanisms in their grinders are from an Italian company that has been manufacturing continuously since 1894. And if you know me you know I LOVE a company that has some deep history. They are based in Nantucket Island, Massachusetts which is great if you’re looking to support local businesses (which you always should).  Bonus is that they come in two different sizes to fit your needs. If you’re a real pepper freak I’d recommend the Magnum Plus; it has a huge capacity and the extra length really makes a difference if you use the grinder on the regular.

Unicorn Magnum Plus Pepper Mill, $45 on Amazon

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Unicorn Magnum Pepper Mill, $39.60 on Amazon

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Nathan Carpenter

Product Pick: I Love Produce

Lauren Zaser

Sometimes I’m hungry, tired, and just want to get food on the plate as quickly as possible without having to sacrifice flavor. That’s why I’m super into I Love Produce’s jarred crushed garlic and pureed ginger. They save me tons of time chopping up fresh garlic or shredding ginger root, as well as saving me the mess of having to get out the tools I need for those tasks (not to mention unwieldy garlic paper). They’re an awesome way to bring fresh flavor to dishes, and are a huge improvement over their powdered counterparts. They’re also shelf-stable, so they cut down on the waste of leftover garlic cloves and ginger roots sitting around and drying up if you don’t use them in time. They’re always handy in the fridge to be used at any time. Plus, they’re organic!

I Love Produce Crushed Garlic on Amazon (price varies)

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I Love Produce Organic Ginger Puree on Amazon (price varies)

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These Simple Tips Make Eggs Benedict Easy, Even for a Crowd

Some foods fall naturally into the categories of both breakfast and brunch: pancakes and waffles, scrambled eggs, bacon. But along with Bloody Marys and bottomless mimosas, eggs Benedict tends to be reserved for the more leisurely and weekend-oriented brunch, maybe because it’s so luxurious, and also since it seems so labor-intensive to prepare. But while it may never be a Monday morning kind of meal, it’s not too intimidating to make at home, even for a crowd. These brilliantly simple techniques will make pulling it off even easier.

Poach Eggs in a Muffin Tin

One of the two most intimidating parts of eggs Benedict is right there in the name: the eggs, so let’s start with them. They should be perfectly poached, with firm yet tender whites and wonderfully runny yolks. There are tons of tips and tricks out there for making poached eggs in a pot (swirl the water; add a little vinegar; strain the raw eggs through a mesh sieve; slide them in just so; and so on), but this one takes all the guess work out of the equation, and allows you to cook a big batch at once:

1. Preheat your oven to 350 degrees and get out your muffin pan.

2. Pour a tablespoon of water into each cup in the muffin tin (or as many as you plan to use), then crack an egg into each one. Your first time around, it’s a good idea to make one or two extra (think of them as your sacrificial eggs) so you can check for proper degree of doneness!

3. Place the pan in the oven for anywhere from 8 to 12 minutes. You’ll want to check after eight, and then roughly each minute after that, until they eggs are done; they should jiggle a little when you shake the pan, but look pretty opaque around the edges and on top—beware that some of the water may have risen to cover the top of the egg, which can make it look underdone, even though it’s not actually raw anymore; this is where your extra eggs can come in handy. Also note that they’ll continue to cook in the pan for another minute after you remove them—so maybe err on the side of slightly under.

4. Run a metal spoon around the edges of each cup to loosen the cooked eggs, then lift them out. Another benefit of this method is that they’re all uniformly sized and shaped to fit perfectly on English muffins! (Which can also be a detriment if you like the charm of irregular eggs, but you can’t have everything.)

Food & Wine

Poach Eggs Ahead of Time

Even if you stick with a more conventional cooking technique, you can poach your eggs up to two days ahead of time. If you’re ready to change your entire life, just be sure to prepare an ice water bath before you get poaching, and slide the eggs into it as soon as they’re cooked, then keep them in the bowl of water, covered in plastic wrap, for up to a day or two (no more than that) in the fridge. When you’re ready to use them, gently rewarm them by placing them in a large bowl filled with hot water—straight from the tap is fine; in fact, actually-boiling water can easily overcook the already poached eggs. They should warm up in a minute or two. Then just blot them dry on a paper towel and serve!

Whip Up An Easy Blender Hollandaise

The other thing that makes many people hesitant to tackle eggs Benedict at home is the hollandaise, a notoriously finicky French sauce that can break (or curdle, rather than emulsifying like you want it to) if you don’t whisk it maniacally—but break out the blender and there’s no need to fear, or exhaust your arm. Our Easy Blender Hollandaise recipe ensures you get buttery, lemony, satiny-smooth sauce with the mere press of a button (okay, a few different buttons), and you can make multiple batches in no time at all.

Chowhound

It adds an extra step, but if you fill your blender pitcher with hot water and let it sit for a minute or two before pouring it out, wiping it dry, and starting the recipe, it helps keep the sauce warm (especially if you have a glass-pitcher blender). If you need to keep it warmer for a little while afterward, you can transfer it to a bowl, cover tightly with plastic wrap, and set the bowl in a pan of hot water (making sure beforehand that the water won’t come up over the top of the bowl just in case the plastic wrap leaks). If this warm bath cools before you’re ready to serve brunch, change it out for more hot water, and this should keep your sauce fluid for about an hour. Just whisk it for a second to smooth things out before spooning it over your eggs.

Oster Precise Blend 16-Speed Blender, $44.39 at Walmart

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Toast Muffins En Masse

English muffins are the classic base for eggs Benedict, and there’s no need to mess with tradition (unless you really want to). Since you won’t have to poach and toast each plate’s components to order, just split as many muffins as you’ll need in total and line them up on baking sheets, brush them with melted butter, then toast them all at once. The only caveat is to watch out for hot spots; your oven probably tends to brown things more quickly in certain areas, so it’s a good idea to rotate the pan and shuffle the muffins around to prevent any from crisping too much, while leaving others underdone. When they’re toasted, place whatever other toppings you’re using (cooked bacon, ham, cooked seafood, cooked vegetables) on top and pop it all back in the oven just to warm it through, another minute or two, before adding your poached eggs and hollandaise to each one.

And that’s how to pull off easy eggs Benedict for a crowd—or just a couple, for that matter—without breaking a sauce or a sweat, leaving you plenty of time to sip your mimosa and ease into the day while you’re at it!

Try adapting one of these eggs Benedict recipes to use one or more of the above hacks and maybe you will make it a Monday thing after all…

Classic Eggs Benedict

Chowhound

Ham, hollandaise, English muffins, and poached eggs—because sometimes there’s no sense in messing with perfection. A touch of paprika or chives helps perk up the plate. Get our Classic Eggs Benedict recipe.

Crab Benedict on Lemon-Chive Biscuits

Chowhound

Since making poached eggs in a muffin tin and blending up your hollandaise is so easy, why not spend a little time making lemon-chive biscuits and picking through some sweet crab meat to make a super-summery eggs Benedict? Get our Crab Benedict on Lemon-Chive Biscuits recipe.

Caprese Eggs Benedict

Life as a Strawberry

Speaking of summer, when tomatoes are perfectly ripe, they’re dynamite paired with fresh mozzarella—and you can eat the classic Caprese salad for breakfast by turning it into eggs Benedict, with fresh basil showered on top. In the off season, try it with tomatoes you’ve roasted to intensify their flavor. Get the Caprese Eggs Benedict recipe.

Smoked Salmon Eggs Benedict

Chowhound

If you’re not a fan of swine, swap it out for smoked salmon in your eggs Benedict, for an especially luscious bite. Get our Smoked Salmon Eggs Benedict recipe.

Steak and Eggs Benedict with Béarnaise Sauce

Chowhound

Heartier appetites will be satisfied by this meaty steak and eggs Benedict; the addition of tarragon, white wine, and shallots to the sauce is what makes it béarnaise, but it’s still finished in a blender. You can stick to hollandaise if you want a bit less work, but consider stirring some fresh chopped tarragon into it for a little flavor boost at the end. Get our Steak and Eggs Benedict with Béarnaise Sauce recipe.

Mexican Eggs Benedict

Feeding the Fiya

Put a Mexican spin on brunch by adding sliced avocado and sauteed onions and chorizo to the classic Benedict formula. Cilantro and cayenne spice up the hollandaise, which is also made with lime instead of lemon for a change. For a paleo take, swap sweet potato slices in for the muffins, or if you’re just looking for another tasty twist, try masa cakes or sweet corn cakes as the base instead of English muffins. Get the Mexican Eggs Benedict recipe.

Cajun Eggs Benedict

Life As a Strawberry

Using andouille sausage as the meaty component and kicking up the hollandaise with smoked paprika and cayenne is what makes these Cajun—and extra delicious. Get the Cajun Eggs Benedict recipe.

Overnight Eggs Benedict Casserole

Carlsbad Cravings

Of course, there’s always another way. If poaching eggs in the oven and assembling individual plates still sounds like too much work for you, go the breakfast casserole route (you can even prep it the night before), and top it off with whizz-bang blender hollandaise sauce in the morning. Get the Overnight Eggs Benedict Casserole recipe.

Related Video: How to Poach Eggs in a Muffin Tin

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What Is Vermicelli?

Although vermicelli may not have the most appetizing name (it translates, rather unfortunately, to “little worms”), the extra-thin noodles are quick-cooking and good with countless flavors, as proven by the fact that they’re used all around the world in meals from breakfast to dessert.

There are two main types of vermicelli: Italian (just plain “vermicelli”) and Asian (aka “rice vermicelli”). But there are some other specific ways to separate these strands too.

Italian Vermicelli

Italian vermicelli by De Cecco

The Italian noodles are made, as you might expect, from durum wheat flour, and can be used like any other pasta, especially spaghetti, spaghettini, or angel hair; the only thing separating one from another is the degree of thinness. (Pro tip: this kind of vermicelli is also what shows up along with rice in that famous boxed “San Francisco Treat”—so you can easily make your own homemade Rice-A-Roni to cut down on the sodium and switch up the flavorings.)

Asian Vermicelli

Rice vermicelli by The Woks Of Life

Asian vermicelli noodles are not called that in their native countries—in fact, they have a plethora of names depending on cuisine and origin—but they picked up the moniker in English-speaking regions due to their similar shape to Italian vermicelli: long and thin. They’re made from rice flour, which explains why you may also find them labeled as rice noodles (and rice sticks are the same thing ingredient- and taste-wise, but wider and flatter in shape). You’ll find thicker rice vermicelli too, in dishes like pho and bun bo hue, for instance.

Cellophane Noodles and Glass Noodles

Cellophane noodles by Jon Osborne (flickr)

To further confuse things, there are cellophane and glass noodles too, which are considered a type of Asian vermicelli, but are made from mung bean starch (or sweet potato starch) and cook up clear instead of white. If you can only find cellophane or glass noodles, they can be used interchangeably with rice vermicelli, though their texture is a little softer and more gelatinous. Cellophane noodles are also a good option if you’re gluten-free, since they are too!

Mexican Fideos

Fideos by Smitten Kitchen

Mexican fideos (which is just Spanish for “noodles”) are super similar to Italian vermicelli in shape and ingredients (wheat and water), but they are cut shorter before being packaged and are often toasted in oil for a richer flavor, rather than being boiled. You can use regular Italian vermicelli broken into smaller pieces in any fideos recipe.

Falooda Sev

Falooda sev by Saurabh Chatterjee (flickr)

And then there are “falooda sev,” an Indian form of vermicelli made with cornstarch! You can sub in Asian vermicelli for these if you’re not heading to an Indian market, or you can try making your own at home.

Can You Use Different Types of Vermicelli Interchangeably?

In a pinch, if all you can find is a box of Italian vermicelli, you can use it anywhere you would rice vermicelli, fideos, or falooda sev. You’ll definitely get a slightly different flavor and texture, but since most of these dishes are highly seasoned and saucy anyway, it won’t matter quite so much. Just pay attention to your package instructions since wheat vermicelli will need to cook longer than rice and cellophane noodles, which will turn to mush after much more than a few minutes in the pot!

(And while you may have heard tell of chocolate vermicelli, that’s not some fancy dessert pasta—just fancy chocolate sprinkles.)

Basically, vermicelli by (almost) any other name will taste as sweet. So get cooking and enjoy the many ways the world makes noodles.

Vietnamese Noodles with Lemongrass Chicken

Recipe Tin Eats

Rice vermicelli is the slippery foundation of super-fresh and super-healthy Vietnamese noodle salads, which are great eaten at room temp or chilled, and can support any number of toppings (like Vietnamese BBQ pork, grilled shrimp, or baked peanut tofu). Every version is packed with crunchy vegetables like carrots and bean sprouts, tons of herbs like basil, mint, and cilantro, and sparked by the beloved spicy-sweet-sour-salty nuoc cham dressing, with lime juice, fish sauce, sugar, and chiles for heat. This version brings lemongrass chicken to the profusion of flavors and textures. Get the Vietnamese Noodles with Lemongrass Chicken recipe.

15-Minute Coconut Curry Noodle Soup

The Woks Of Life

Aside from being a gorgeous shade of orange and incredibly tasty, this soup comes together in a single pot, and in only about 15 minutes! Can you say perfect weeknight supper? Red curry paste, coconut milk, fish sauce, garlic, ginger—this soup is not fooling around. There are chunks of chicken submerged in the spicy, complex broth along with rice vermicelli noodles. (For another super-quick bowl, try this wakame and corn vermicelli soup. And then there’s the sour-edged Malaysian classic assam laksa.) Be sure to garnish with plenty of fresh herbs. Get the 15-Minute Coconut Curry Noodle Soup recipe.

Pancit Palabok

Trissalicious

Pancit is a Filipino food mainstay, and there are lots of different versions of the sitr-fried noodle dish (such as ones with chicken and with pork). This version features a rich prawn gravy and an array of toppings (shrimp, calamari, boiled eggs, and pork belly) that you can modify to suit your taste. Technically, the recipe uses bihon noodles, which are a little thicker, but rice vermicelli will do just as well to sop up all the shrimpy sauce. And if you can’t find achuete powder at an Asian market, you can order it online. Get the Pancit Palabok recipe.

Spicy Vegan Japchae (Korean Stir-Fried Sweet Potato Noodles)

Earth And Oven

Japchae is a Korean dish that uses dangmyeon noodles, which are cellophane noodles made from sweet potato starch, and may be sold as Korean vermicelli. However, you can absolutely substitute rice vermicelli or other cellophane noodles. The gochujang, soy, and sesame sauce with rice vinegar, garlic, and ginger will be delicious on any of them, and they’ll all tangle up perfectly with the stir-fried veggies in this vegan masterpiece. Get the Spicy Vegan Japchae (Korean Stir-Fried Sweet Potato Noodles) recipe.

Steamed Scallops with Garlic and Vermicelli

Edible Communities

Here’s an elegant yet easy Chinese appetizer you can break out for your next get-together (or hustle up for your own dinner). Delicate steamed scallops are sauced with soy, garlic, ginger, and scallions, and nestled atop cellophane noodles. The scallop shells are a classy touch, but this is just as tasty served up on regular old plates. Get the Steamed Scallops with Garlic and Vermicelli recipe.

Mason Jar Instant Noodles

The Girl On Bloor

Whether you’re a Cup Noodles fan or team Instant Lunch, we’ve all grabbed some variation on the Styrofoam-packaged soup for a meal on the go, right? Well, here is a grown-up version you prep at home, which is not only way healthier but lets you customize your seasonings and add-ins. You still just add water when you want to eat. (For a dinner version that’s nearly as quick but cooks in a pot and feeds two people, get our Easy Chicken Pho recipe.) While the Mason jars are super cute, you could easily pack these in more practical microwave-safe containers that will better serve as bowls. This could even replace your ramen habit. Get the Mason Jar Instant Noodles recipe.

Vegan Peach Summer Rolls with Peanut Sauce

Lazy Cat Kitchen

Summer rolls are light and fresh, and a perfect vehicle for dipping up loads of creamy peanut sauce. We’re addicted to the traditional version with shrimp, as in our Vietnamese-Style Summer Rolls with Peanut Sauce recipe, but these are a beautiful vegan variation that add sweet, juicy peaches to the usual crunchy vegetables, aromatic herbs, and springy vermicelli in the filling. And yes, there’s a peanut sauce too. Get the Vegan Peach Summer Rolls with Peanut Sauce recipe.

Vermicelli Pasta Frittata

The Pasta Project

In the Italian kitchen, you can top vermicelli as you would pretty much any pasta (for instance, with red clam sauce or with calamari, lemon, and herbs), but this is an unusual twist on noodles in which they’re fried into a crunchy cake. The recipe was born as a way to use up leftover pasta, and it happens to be a great vehicle for lots of other leftovers you might have languishing in your fridge, but it’s also good enough that you’d make a fresh batch just for this frittata. Get the Vermicelli Pasta Frittata recipe.

Green Chile and Bacon Vermicelli

Noble Pig

For another less-traditional pasta dish, try twirling your vermicelli with a roasted tomato sauce spiked with green chiles. Plus, there’s plenty of bacon and Parmesan cheese. (If you like this, you’ll probably also be into vermicelli with brown butter, sausage, and spinach.) Get the Green Chile and Bacon Vermicelli recipe.

Sopa de Fideo

Cooking The Globe

Time for another soup, this one from Mexico. There is a Mexican noodle dish called sopa seca (or “dry soup”), which is actually a sort of chewy casserole, but this soup is brothy and earthy with cumin and garlic. Whether you find a package of noodles labeled fideos or you have to substitute broken vermicelli (or even angel hair pasta), you’ll be frying them golden-brown rather than boiling them before adding them to the tomato-based broth. Get the Sopa de Fideo recipe.

Falooda

Sailu’s Food

If you’re looking for a unique and stunning dessert, then here you go. Falooda is a popular Indian treat with Persian roots, multilayered and multi-textured (sort of akin to halo halo). This version uses rose syrup for a pretty pink hue and gentle floral dimension. It’s layered in the glass with strawberry or raspberry gelatin, chewy falooda seeds (or basil seeds, but you could also use chia seeds), soft vermicelli in lush rose-scented milk, and vanilla ice cream, with a crunchy pistachio garnish to contrast all the soft, creamy, chewy textures. (For another Indian sweet using noodles, try semiya payasam, or vermicelli kheer, and if you want vermicelli for breakfast too, make semiya upma.) Get the Falooda recipe.

Related Video: How to Make Bun bo Hue

— Head photo: Chowhound’s Easy Chicken Pho.

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