Long Weekend Supper: Just 4 ingredients. I make it when I need to feed a crowd effortlessly on a busy holiday.

This 4-ingredient slow cooker vermicelli supper is my answer to long weekends when the house is full, the schedule is packed, and I still want everyone to sit down to something comforting and a little bit special. It borrows the technique of slow-cooked, oil-toasted noodles you see in various Mediterranean and Middle Eastern kitchens, but streamlines everything into one crock and just a handful of pantry staples. Dry vermicelli is broken into short pieces, tossed with a savory-sweet glaze, then left to slowly soften and caramelize into a dense tangle of glossy, umami-rich strands. It’s hands-off, scales easily, and is ideal when you want to feed a crowd with almost no active cooking time.

Serve this vermicelli hot straight from the slow cooker, with a simple green salad dressed in a bright vinaigrette to cut through the richness. Warm pita or crusty bread is great for scooping up the caramelized edges. For a heartier spread, pair it with roasted vegetables or a platter of sliced cucumbers, tomatoes, and olives. A tangy yogurt or sour cream dollop on the side can balance the sweet-savory glaze, and if you enjoy a drink with dinner, something crisp and acidic—like a dry white wine or sparkling water with lemon—works nicely.

Servings: 6-8

1 pound dry vermicelli, broken into 1- to 2-inch pieces

Lightly grease the inside of a large slow cooker (5- to 6-quart) with a bit of the neutral oil or a quick spray to help prevent sticking, especially around the edges where the glaze will caramelize.

In a medium bowl or large measuring cup, whisk together the soy sauce and honey until the honey is completely dissolved and the mixture looks smooth and glossy. This is your sweet-savory glaze base.

Pour the neutral oil into the bottom of the slow cooker. Add the broken dry vermicelli on top of the oil, spreading it out as evenly as you can. The pieces will look very dry and stiff at this point—that’s exactly what you want.

Pour the soy sauce–honey mixture evenly over the dry vermicelli. Use a spatula or tongs to gently toss and turn the noodles so they’re as evenly coated as possible with the oil and glaze. It’s fine if some pieces stick up a bit; they’ll soften as they cook.

Cover the slow cooker with the lid and set it to LOW. Cook for 2 to 3 hours, stirring gently every 45 to 60 minutes to help the vermicelli absorb the glaze evenly and to prevent sticking on the bottom. Each time you stir, press the noodles gently back down into the liquid and scrape the sides so those caramelized bits fold into the tangle.

After about 2 hours, start checking more closely. The vermicelli is done when the strands are tender but still have a bit of chew, the mass is dense and cohesive, and the glaze has reduced to a thick, shiny coating clinging to the noodles. The edges should look deeply caramelized and slightly bubbling with concentrated sauce.

Once the texture is where you like it, turn the slow cooker to WARM. Let the vermicelli rest for 5 to 10 minutes with the lid slightly ajar to let a bit of steam escape and the glaze thicken further. Stir just before serving to pull the caramelized edges into the center.

Serve the vermicelli straight from the slow cooker, making sure each portion gets some of the deeply caramelized noodles from the edges as well as the softer strands from the center.

To keep this in the spirit of a 4-ingredient long-weekend supper, I treat any add-ins as optional, but there’s plenty of room to play. For a bit of heat, stir in 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of chili paste along with the soy sauce and honey. If you like a smokier profile, add a splash of smoked soy sauce or a teaspoon of smoked paprika to the glaze. You can also finish the cooked vermicelli with a handful of chopped fresh herbs—cilantro, scallions, or flat-leaf parsley all work well—right before serving for brightness. To make it more of a full meal, fold in pre-cooked protein (such as shredded rotisserie chicken, sliced sausages, or cubed baked tofu) during the last 20 to 30 minutes of cooking so it can warm through without drying out. For a slightly lighter dish, you can reduce the oil to 1/3 cup; just stir a bit more often to prevent sticking. Food safety tips: Because this dish is quite dense, avoid overfilling the slow cooker more than about three-quarters full so the heat circulates properly and the internal temperature stays safely hot. If you add any cooked meats, make sure they were cooled and stored properly beforehand and that the final mixture reaches at least 165°F (74°C) before serving. Do not leave the finished vermicelli on the WARM setting for more than 2 hours; cool leftovers quickly and refrigerate in shallow containers. Reheat leftovers thoroughly until steaming hot, adding a splash of water or soy sauce if they seem dry.