Chicken and Vegetable "Spider Web" Pasta

Sauté the vermicelli in a skillet over medium heat, stirring constantly until golden brown so it doesn't burn. Remove from the pan.

Julienne the carrots, slice the bell pepper into strips, and dice or thinly slice the onions.

Pan-sear the chicken thighs in a preheated skillet with a little vegetable oil over medium-low heat until golden brown on both sides.

Add the vegetables, stir well, and cook for another 3-5 minutes.

Next, add the pre-toasted dry vermicelli, salt, and spices, stir, level out the surface, and pour in boiling water just enough to cover the pasta.

Cover with a lid and simmer over low heat until the water has fully evaporated.