Indo Chinese Vermicelli is a breakfast recipe. Vermicelli / Semiya is a type of thin pasta commonly used in South Indian Cooking. This recipe is similar to Vegetable Hakka noodles.
Vermicelli is mostly known and used for making Vermicelli kheer, pudding and upma. But there are many other recipes where we can use vermicelli.
This recipe is healthy, tasty and colorful. I make this Indo Chinese Vermicelli many times not just for breakfast, but also for my kids lunch box or for light dinner. This recipe is quick to prepare and light on stomach. It hardly take 15 to 20 minutes. Thats what we all are looking for, right??!! 🙂
In this recipe, I have used carrots, colorful bell pepper and green onions (That’s all I had in my refrigerator). But you may use cabbage, green beans or whatever you find in the fridge. **I have used Roasted vermicelli. If you don’t have roasted one, first dry roast them for few minutes and use it.**
How to Make Indo-Chinese Vermicelli?
1.Heat oil in a pan. Add ginger-garlic paste and green chilies. Saute them for few seconds.
2. Add green onion and again saute it for 1 minute.
3. Add carrots and bell pepper. Mix well. Cooke them for 3 to 4 minutes or until tender over medium to low heat. Stir occasionally.
4. Add salt. Give it a good mix. Now add Soy sauce, tomato ketch up, sweet and chili sauce and schezuan sauce. Mix them very well. Cook it for 1 minute
5. Add roasted Vermicelli. Give it a good stir. Now add Warm water, stir and let it simmer for up to 7 to 8 minutes on medium to high heat or until vermicelli gets cooked and all water gets dried. Don’t forget to Stir in between.
6. Indo Chinese Vermicelli is ready. Garnish it with green onion greens and serve hot. Happy Weekend.
Indo-Chinese Vermicelli
Ingredients
- **Roasted Vermicelli - 1 ¾ cup
- Chopped carrots - 1 cup Avoid if making Jain
- Chopped colorful bell peppers - 2 cups
- Green onion chopped - 1 cup Avoid if making Jain
- Green chili chopped - 1 tbsp
- Ginger - garlic paste - 1 tbsp Avoid Ginger if making Jain
- Salt to taste
- Soy sauce - ½ tbsp
- Sweet and chili sauce - 2 tbsp
- Tomato ketch up - 1 tbsp
- Schezuan sauce - 1 tbsp as per your taste
- Water - 3 cups
- Oil - 2 tbsp
Instructions
- 1.Heat oil in a pan. Add ginger-garlic paste and green chilies. Saute them for few seconds.
- Add green onion and again saute it for 1 minute.
- Add carrots and bell pepper. Mix well. Cooke them for 3 to 4 minutes or until tender over medium to low heat. Stir occasionally.
- Add salt. Give it a good mix. Now add Soy sauce, tomato ketchup, sweet and chili sauce and schezuan sauce. Mix them very well. Cook it for 1 minute
- Add roasted Vermicelli. Give it a good stir. Now add warm water, stir and let it simmer for up to 7 to 8 minutes on medium to high heat or until vermicelli gets cooked and all water gets dried. Don't forget to Stir in between.
- Indo Chinese Vermicelli is ready. Garnish it with green onion greens and serve hot. Happy Weekend.
Thank you for posting just what I was looking for. Craving noodles but those are refined flour based so I searched if I could use vermicelli instead and got your recipe. I will try today itself 🙂.
My pleasure 🙂