Chinese Vermicelli

Name: Chinese Vermicelli
Total time: 1200 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 2 cups whole wheat vermicelli Roasted; 1/2 cup Carrot; 1/2 cup capsicum; 2 numbers onions; 1 number Green Chili; 2 Sprigs Curry leaves; 1/2 tablespoon mustard seed; 2 tablespoons vegetable oil; pinch asafoetida; 4 tablespoons Tomato Ketchup; to taste Salt; coriander leaves to garnish

Minali Agarwal @cook_7809046

Mumbai, Maharashtra, India

You will love the tangy taste of this Indo Chinese Dish.... :)

Minali Agarwal @cook_7809046

Mumbai, Maharashtra, India

You will love the tangy taste of this Indo Chinese Dish.... :)

Saved

Ingredients

20 mins

2-serving

2 cupswhole wheat vermicelli Roasted
1/2 cupCarrot
1/2 cupcapsicum
2 numbersonions
1 numberGreen Chili
2 SprigsCurry leaves
1/2 tablespoonmustard seed
2 tablespoonsvegetable oil
pinchasafoetida
4 tablespoonsTomato Ketchup
to tasteSalt
coriander leaves to garnish

Saved

Steps

20 mins

1

Roasted Vermicelli are easily available in market, if roasted are not available, it can be easily roasted at home - Heat the ghee in a thick bottomed pan. Add the vermicelli and shallow fry till golden brown and keep aside.
2

Heat the oil in a pan and add the mustard seeds.
3

When the seeds crackle, add Hing, curry leaves, onions and green chilies and saute on a medium flame till the onions turn translucent.
4

Add the chopped vegetables (carrots, Capsicum) and saute on a slow flame for another 4 to 5 minutes
5

Add about two and half cups of water and salt and bring to a boil and let the vegetables cook in the water for 3-4 minutes before adding the Vermicelli.
6

Add the Tomato ketchup and Roasted vermicelli, mix and cook till all the water evaporates.
7

Do not serve immediately, let it cool down a bit
8

Garnish with coriander leaves and serve.