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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, dry vermicelli can last for 1 to 2 years.
Standard thin vermicelli is made from wheat (semolina or maida) and contains gluten. For a gluten-free option, look for rice vermicelli or bean thread noodles.
Angel hair pasta or rice sticks are the best substitutes. For Indian desserts, fine roasted seviyan is specific, but broken angel hair pasta can work in a pinch.
No, you do not need to wash dry wheat vermicelli. However, rinsing after boiling helps remove excess starch and prevents sticking.
Yes, cooked vermicelli can be frozen for up to 2 months. Thaw in the fridge and reheat gently to avoid it becoming mushy.
It should be 'al dente'—soft enough to bite through but still holding its shape. Because it is so thin, it can turn from perfect to mushy in seconds.
Common dishes include Seviyan Kheer (sweet pudding), Semiya Upma (savory breakfast), and various stir-fries or soups.
This usually happens due to overcooking or not roasting the dry vermicelli before boiling. Roasting creates a barrier that helps the strands stay separate.
Thin Vermicelli is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 11.5 grams of protein, it's a nutritious addition to many dishes.
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