Spiced Vegetable Vermicelli Bowl Recipe

About this recipe

Spiced Vegetable Vermicelli Bowl is a wholesome and flavorful Indian-inspired breakfast dish, perfect for starting your day with a balance of nutrition and taste. This dish combines golden-roasted vermicelli with vibrant, sautéed vegetables and a medley of aromatic spices. With a moderate spice level, it delivers a warm and inviting flavor profile that’s perfect for the whole family. The addition of toasted cashews and a sprinkle of fresh herbs adds texture and freshness, making it a satisfying and nourishing meal for an active lifestyle.

Ingredients

• 200 G Star Lion Rice Vermicelli
• 200 ml Mustard Oil
• 500 g Onion
• 100 g Curry Leaves
• 50G Green Chilies
• 100 g Jeera
• 500 g Tomato - Hybrid
• 100 g Yellow Mustard Seeds
• 250 g French Beans
• 100 g Cashew Regular
• 100 g Lemon
• 250 g Carrot
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• - Green Peas
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 1 tablespoon of oil in a pan over medium heat, add the vermicelli, and roast until golden brown. Remove and set aside.
2. 2. In the same pan, heat the remaining 1 tablespoon of oil. Add mustard seeds and cumin seeds, allowing them to splutter.
3. 3. Add green chilies and curry leaves, sautéing for 30 seconds. Then add the sliced onion and cook until golden and soft.
4. 4. Stir in the chopped tomato and cook until soft and mushy. Add the green beans, carrots, and green peas, and sauté for 2-3 minutes.
5. 5. Sprinkle turmeric powder, red chili powder, garam masala, and salt over the vegetables. Mix well and cook for another minute.
6. 6. Add the roasted vermicelli to the pan, followed by 2 cups of hot water. Stir well, cover, and cook on low heat until the vermicelli absorbs the water and softens, about 5-7 minutes.
7. 7. Once cooked, fluff the vermicelli with a fork and garnish with toasted cashews, chopped coriander leaves, and a squeeze of fresh lemon juice. Serve hot.