Silky noodles, rich cream cheese, and delicate pieces of lightly salted trout — this Philadelphia-style vermicelli is weeknight comfort with an elegant twist. It comes together in the time it takes to boil pasta.
The warm noodles melt the cream cheese into a luscious sauce that clings to every strand. If you love quick seafood pastas, try our creamy baked salmon pasta and creamy garlic shrimp pasta.
Ingredients
- 250 g (9 oz) thin vermicelli noodles
- 150 g (5 oz) lightly salted trout
- 150 g (2/3 cup) cream cheese
- Salt, to taste
- Nori sheets, for serving
- Teriyaki sauce, optional
- Sesame seeds, optional
Instructions
- Cook the vermicelli in salted boiling water for 3-4 minutes.
- Drain and rinse under cold water.
- Stir the cream cheese through the noodles until silky and creamy.
- Cut the lightly salted trout into small pieces and fold through the vermicelli.
- Serve with nori, and add teriyaki sauce and a sprinkle of sesame if you like.
Tips
- Rinse the noodles under cold water right after draining so they do not clump before the cream cheese goes in.
- Cut the trout into bite-size pieces and fold it in gently to keep the chunks intact.
- Warm the cream cheese slightly for the silkiest sauce — seriouseats.com has excellent guides on creamy pasta technique.
Nutrition (per 100 g): 136 kcal · protein 10.4 g · fat 6 g · carbs 10.3 g.
For another easy fish dinner, our smoked salmon roll in a cheese wrap is ready in minutes.