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Vermicelli is a healthy alternative to the ready-to-cook noodles available in the market. Also, because it takes less time to cook, this dish is a hit with mommies. Load the dish with veggies of your choice, and it will turn out to be a feast for the eyes while being easy on the stomach. Feel free to jazz things up by adding a handful of roasted nuts like cashews or a tablespoon of grated coconut over the semiyaan before serving, and watch your kids come back for seconds.
|Serves||Preparation Time||Cooking Time|
|4 People||10 – 15 Minutes||10 – 15 Minutes|
- 200 g vermicelli
- 20 g carrot, chopped
- 30 g green bell pepper, chopped
- 30 g red bell pepper, chopped
- 60 g onion, chopped
- 20 g sweet corns, boiled
- 10 g french beans, chopped and boiled
- 3 tbsp oil
Place a small pan on medium heat and add a tablespoon of oil. Once the oil gets hot, roast the vermicelli until it turns golden brown.
Now, keep two cups of water for boiling. Once it starts boiling, pour it over the roasted vermicelli and allow it to cook till it becomes transparent.
Drain the vermicelli with the help of a strainer to remove the extra water. Drizzle a little oil over the vermicelli and toss it.
In another pan, boil carrot, french beans and sweet corn. Keep it aside once they become soft.
Take a tablespoon of oil in a small pan and keep it on medium heat. Add mustard seeds, cumin seeds and curry leaves when the oil becomes a little warm.
Add chopped onion and stir fry till it turns transparent. Now, add red and green bell pepper and stir fry it till the pepper pieces become a little soft. Add boiled sweet corn, french beans and carrot in the pan and saute it.
Now, sprinkle some turmeric powder, red chilli powder and salt on the vegetables.
Lastly, add the vermicelli and give it a good stir. Let it cook for a minute or two.
Squeeze a teaspoon of lime juice over it and mix it well.
Garnish with coriander leaves and serve.
|Calories||574 K cal|