Vegetable Vermicelli
Looking for a quick and healthy breakfast? This vegetable vermicelli recipe is light, flavorful, and packed with fresh veggies. Made with simple pantry ingredients and ready in just 25 minutes, perfect for busy mornings!
Equipment
- 1 Pan
- 1 Spatula
Ingredients
- 1 cup Vermicelli
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 small Onion (chopped)
- Green Chilli (chopped) to taste
- 1/2 cup Mixed Vegetables (carrot, beans, peas, bell peppers)
- 1/2 tsp Turmeric Powder
- Salt to taste
- 2 cups Water
- Fresh Coriander Leaves for garnish
- 1 tsp Lemon Juice
Instructions
- If your vermicelli is unroasted, dry roast it in the pan on medium heat for 2–3 minutes until it turns light golden. This gives it a nuttier flavor and prevents it from turning mushy. Set aside.
- Heat 1 tbsp oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter for a few seconds, this is where all the flavor begins!
- Add chopped onion and green chilli. Sauté for 2–3 minutes until the onion turns soft and translucent.
- Add your mixed vegetables (carrot, beans, peas, bell pepper). Stir well and cook for 3–4 minutes until slightly tender. Add turmeric powder and salt. Mix everything together.
- Pour in 2 cups of water and bring it to a rolling boil.
- Once the water is boiling, add the vermicelli and stir gently to prevent sticking. Reduce the flame to low.
- Cover the pan and let it cook on low flame for 5–7 minutes, or until the vermicelli has absorbed all the water and is soft and fluffy.
- Turn off the heat. Fluff gently with a fork. Top with fresh coriander leaves and a squeeze of lemon juice. Serve hot!
Always roast your vermicelli before adding it to the dish, it keeps the strands separate and adds a lovely toasted flavor.
Notes
• vermicelli can go from perfect to mushy quickly. Check at the 5-minute mark.
• corn, capsicum, mushrooms, or even frozen peas work beautifully here.
• for kids, skip the green chilli and add a tiny pinch of black pepper instead. • Use thin vermicelli for a lighter texture, or thick vermicelli if you prefer a more substantial bite.
• corn, capsicum, mushrooms, or even frozen peas work beautifully here.
• for kids, skip the green chilli and add a tiny pinch of black pepper instead. • Use thin vermicelli for a lighter texture, or thick vermicelli if you prefer a more substantial bite.