Before you throw the noodles in the broth, I roasted on a dry pan (without oil) until Golden brown. With this treatment, vermicelli in broth turns into a paste, does not change its shape and remains separate. And the broth takes on the flavor of savory roast.

From the fried vermicelli you can make the garnish. You only need to add in a pan the water, butter and salt.

The side dish can be served with grated cheese, sausage, etc. Children love the garnish of such vermishelki. And it looks like this...