A healthy and vegan savory recipe made with Vermicelli, vegetables, soy sauce, schezwan sauce, and Vinegar, this Indo-Chinese Vermicelli is easy to make and ready in less than 30 minutes. Perfect for breakfast, snack, easy dinner, or lunchbox!!
I’m sharing how to make a Chinese-style Semiya recipe using the stovetop and Instant Pot with an easy step-by-step photo and video.
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Chinese-style Vermicelli noodles have been my go-to dish for the week- they take very little time to cook and easily absorb any sauces.
This recipe is versatile because, much like fried rice, you can add anything you have in your fridge along with the noodles.
Plus, it is very light on the stomach. You can use tofu or paneer to make this easy vegetable vermicelli recipe more nutritious, flavorful, and heartier.
I always ensure I have Vermicelli in my pantry because it is a lifesaver when I run out of ideas for breakfast or my son’s lunchbox.
This Chinese Vermicelli doesn’t need much to work on; add vegetables for some nutrition, and you have a one-pot meal ready in 20 to 30 minutes!
This Indo Chinese Vermicelli is
- It is Healthy, delicious, and loaded with veggies
- Meal prep friendly
- It gets done in less than 30 minutes
- No long list of ingredients required
- It’s versatile! You can put your spin on this dish by adding your favorite vegetables, sauces, or spices.
- It can be made for get-togethers or any party.
- Perfect for breakfast, snack, easy dinner, or lunchbox!!
Ingredients required
- Vermicelli – is also known as Sevai, semiya, seviyan, or shevaya. It looks like spaghetti pasta but thinner and broken into smaller pieces. It is readily available in Indian grocery stores. For this recipe, we will be using roasted Vermicelli. If you cannot find roasted Vermicelli, buy an unroasted variety and roast it before using it in this recipe. I use Bambino or MTR roasted Vermicelli.
- Veggies – I prefer using green onion, beans, carrots, corn, and bell pepper (any color). You can add veggies of your choice.
- Aromatics: Ginger and garlic are used for the flavors and aroma.
- Sauce: You will need dark soy sauce, tomato ketchup, schezwan sauce, and Vinegar.
- Salt - for the taste
- Oil - Any oil will work in this recipe.
Please refer to the recipe card for exact measurements of ingredients.
Step-by-step process
- Heat oil in a wok or pan. Add grated ginger and garlic paste. Saute them for 10 seconds.
- Add all the vegetables (Green onions, carrots, green beans, corn, and bell pepper). Stir and let it cook for 2 minutes.
- Add roasted Vermicelli, salt, Soy sauce, tomato ketchup, Vinegar, and schezwan sauce. Mix them very well.
- Add hot water, stir, cover it, and let it simmer for 7 to 8 minutes on medium heat or until Vermicelli gets cooked and all water gets dried. Don’t forget to stir in between and ensure nothing sticks to the bottom.
- Switch off the flame. Rest for 5 minutes to settle and absorb any excess liquid.
- Open the lid and fluff the Vermicelli with a fork.
- Indo Chinese Vermicelli is ready. Garnish it with green onion greens and serve hot.
How to make this in an Instant Pot?
- Heat oil on sauté mode.
- Once the oil is hot, add ginger and garlic. Saute for 10 seconds.
- Now add all the remaining ingredients (green onions, carrots, bell pepper, corn, green beans, Vermicelli, salt, soy sauce, Vinegar, schezwan sauce, tomato ketchup) and 2.5 cups of water.
- Stir everything well and ensure nothing is stuck at the bottom of the Pot.
- Close the Instant Pot with its locking lid, and keep the vent valve in the sealing position.
- Turn off the sauté mode, press the pressure cook/manual button, and set the time for 1 minute under high pressure.
- Then let the pressure release naturally.
- Open the Instant Pot and fluff the Chinese Vermicelli with a fork.
- Garnish it with green onions and serve hot.
Tips, notes, and quick FAQs
- Use roasted Vermicelli in this recipe. If using raw variety, roast it before using it in the recipe.
- You can use vegetables of your choice.
- This recipe can be doubled. However, the Vermicelli will take longer to cook in the liquid.
Yes, If using unroasted Vermicelli, first roast the Vermicelli in 1 teaspoon of ghee or oil for that nutty aroma and flavor and then use it in the recipe.
Yes, Chinese Vermicelli can be made ahead of time, and leftovers can be stored in an airtight container once cooled for 2-3 days in the fridge. Before serving, warm up in the microwave or on the stovetop in a pan; they are as good as fresh!!
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Indo-Chinese Vermicelli
Ingredients
- 1 ½ cup Roasted Vermicelli
- ¾ cup Chopped carrots
- 1 cup Chopped bell peppers
- ½ cup Corn
- 1 cup Chopped green beans (fansi)
- ½ cup Green onion chopped
- 1 teaspoon Grated garlic
- 1 teaspoon Grated ginger
- 1 ¼ teaspoon Salt or to taste
- 1 tablespoon Soy sauce
- 3 tablespoon Tomato ketchup
- 1 tablespoon Vinegar
- 2 tablespoon Schezwan sauce Or as per your taste
- 3 cups Water
- 2 tablespoon Oil
Method
- Heat oil in a wok or pan. Add grated ginger and garlic paste. Saute them for 10 seconds.
- Add all the vegetables (Green onions, carrots, green beans, corn, and bell pepper). Stir and let it cook for 2 minutes.
- Add roasted Vermicelli, salt, Soy sauce, tomato ketchup, Vinegar, and schezwan sauce. Mix them very well.
- Add hot water, stir, cover it, and let it simmer for 7 to 8 minutes on medium heat or until Vermicelli gets cooked and all water gets dried. Don't forget to stir in between and ensure nothing sticks to the bottom.
- Switch off the flame. Allow it to rest for 5 minutes to settle and absorb any excess liquid.
- Open the lid and fluff the Vermicelli with a fork.
- Indo Chinese Vermicelli is ready. Garnish it with green onion greens and serve hot.
- Heat oil on sauté mode.
- Once the oil is hot, add ginger and garlic. Saute for 10 seconds.
- Now add all the remaining ingredients (green onions, carrots, bell pepper, corn, green beans, Vermicelli, salt, soy sauce, Vinegar, schezwan sauce, tomato ketchup) and 2.5 cups of water.
- Stir everything well and ensure nothing is stuck at the bottom of the Pot.
- Close the Instant Pot with its locking lid, and keep the vent valve in the sealing position.
- Turn off the sauté mode, press the pressure cook/manual button, and set the time for 1 minute under high pressure.
- Then let the pressure release naturally.
- Open the Instant Pot and fluff the Chinese Vermicelli with a fork.
- Garnish it with green onions and serve hot.
Nutrition
Notes
- Use roasted Vermicelli in this recipe. If using raw variety, roast it before using it in the recipe.
- You can use vegetables of your choice.
- This recipe can be doubled. However, the Vermicelli will take longer to cook in the liquid.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm Regards,
Dhwani.
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 🙂
I bought roasted vermicelli at the India market. I added low salt chicken broth instead of all water to cook the noodles. I used chili sauce instead of ketchup. I did not make Schezwan sauce because I was pressed for time but added the other ingredients plus hoisin, mirin, maple syrup. It came out perfectly! It was greatly enjoyed by all. I’m looking forward to leftovers. I added toppings of green scallions, chopped cilantro and a squeeze of fresh lime. I also added extra carrots, onion, red and orange peppers, celery. I cooked veggies longer than 2 minutes. I had several helpings. I plan to make this again