Vermicelli Napolitan

How to make

Cut the sausages diagonally, and slice the onions and mushrooms into thin slices.


Heat the olive oil in a frying pan and fry the onions.


When it becomes soft, add wieners and mushrooms and fry further.


Add Kagome basic tomato sauce, consomme cubes, water, and vermicelli (OK without returning) and simmer. While mixing the whole, simmer on medium heat for about 5 minutes until the vermicelli softens.



Complete with salt and pepper to taste.


You don't have to boil the noodles in a pot, and you'll be happy to have the noodles in a frying pan in no time. The sweet, rich and slightly junk taste of Napolitan is preserved, and the plump and chewy vermicelli makes it easy to eat even in the hot season.


Since the sauce is soaked in the vermicelli, it can be used not only as a meal but also as a side dish or snack. It's delicious even when it's cold, so it's also recommended for lunch boxes.


The calorie per person is 286 kcal. If you have excess vermicelli, please give it a try!