Vegetable Noodle Stir Fry

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    400 Per Serving

This is a traditional south Indian dish called semiya upma. “Upma” is a dish similar to grits using cream of wheat. “Semiya” are roasted broken vermicelli noodles. So in this dish they are stir fried with the same spices, seeds, and vegetables used in a traditional upma. Roasted cashews are added for extra flavor and crunch. Since the stir-fry does not have a sauce per se, it is usually served with chutney. Light but filling, semiya upma is great any time of the day.

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Kitchen Tools

  • Large Pot
  • Large Skillet
  • Oil
  • Salt

Ingredients

  • 1 packet roasted rice vermicelli
  • 1 cup sliced onions
  • 1 carrot
  • 1 green pepper
  • 1 green chili, minced
  • 2 tablespoons roasted cashews
  • 2 oz chutney
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 1 teaspoon mustard seeds
  • 1 tablespoon madras curry powder
  • 1 tablespoon ginger-garlic paste

Instructions

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1.

Bring a large pot of water to a boil and add the vermicelli. Cook for 5-6 minutes until soft. Strain carefully, rinse with cold water, then toss the noodles with 1 tablespoon of oil. Meanwhile, wash and dice the carrot and green pepper.

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2.

In a large pan over medium-high heat, add 1 tablespoon oil, mustard seeds, urad dal, and chana dal. Toast until mustard begins to sputter and lentils turn golden brown.

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3.

Stir in the onions, ginger-garlic paste, and green chili. Cook until onions look translucent.

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4.

Stir in the madras curry powder and cook for another minute.

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5.

Add the carrots, green pepper, cashews, 1 teaspoon of salt, and 2 tablespoons of water. Cook for 3-4 minutes until vegetables are soft.

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6.

Add in the noodles into the pan and toss with the vegetables. Remove from heat. Serve vegetable vermicelli with chutney on the side.

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