Love noodles? So do I. This quick and easy recipe for spicy vegetable noodles is something I recently made for breakfast. You know I love a hearty breakfast. I needed something warming and flavourful and the chilli heat from these stir-fried noodles really hit the spot.
Vermicelli is a thin pasta I usually use to make Indian sweet dishes like Doodh Vari Sev (vermicelli in sweetened milk). A heap of crackling mustard seeds and aromatic sesame seeds spike the dish with light spice and a pinch of turmeric gives the finished dish a beautiful golden yellow colour.
Feel free to add any vegetables you like to this, as I just used what I had in the fridge. A handful of finely shredded strips of carrot make for a fresh and crunchy topping which is a lovely contrast from the soft noodles.
I also added some frozen peas for a little burst of sweetness, but you could also use sweetcorn. And obviously, there’s always room for paneer. Not that I added any – did you know I was on a diet?
I can’t believe it either.
Would you hate me if I played around with healthy recipes? I promise they’ll be delicious.
Get my recipe for Sesame and Chilli Vermicelli and find more vegetarian fusion food inspiration in my recipe gallery.
Cocoa Hernando
Friday 1st of March 2013
It's been too long since I ate noodles for breakfast......bring it on!
The Mistress of Spices
Thursday 8th of September 2011
This looks great! And I love the way you cut that chile that's on top.
vegeyum
Saturday 27th of August 2011
I had only ever used vermicelli for kheer dishes. I had been saving this recipe, wanting to make it. Tonight we had it with dinner, and I ate 2 helpings of it. SOOO good. I had some mung that I has sprouted so added those to the vegetables. The sesame with it is a great additionGanga
kankana
Friday 5th of August 2011
the vermicelli looks delicious and that's a great presentation!
Sanjana
Thursday 4th of August 2011
Thanks everyone!
Haha, P... It's teeny tiny! I have it in another colour too. Developing bad habits collecting too much kitchenware!