Chicken Thigh and Veggie "Spiderweb" Pasta

Pan-fry the vermicelli over medium heat until golden, stirring constantly so it doesn't burn. Remove from the skillet.

Julienne the carrots, slice the bell peppers into strips, and dice or semi-slice the onions.

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

Toss in the vegetables, stir well, and sauté for another 3 to 5 minutes.

Add the pre-toasted dry vermicelli, salt, and spices, stir to combine, level the surface, and pour in boiling water just until it covers the pasta.

Cover with a lid and simmer over low heat until the liquid has completely evaporated.