My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling lunch or dinner with the addition of pan-fried tofu.
Prep Time25 minutesmins
Cook Time25 minutesmins
Total Time50 minutesmins
Course: Breakfast, Lunch, Main Course
Cuisine: Indian
Keyword: noodles, pasta, stir fry, vegan
Servings: 4
Author: Sanjana
Ingredients
150gsprouted mung beans
350gvermicelli noodles
2medium carrotspeeled into ribbons with a vegetable peeler
2tbspoil
2tspblack mustard seeds
10-12curry leaves
1/4tspasafoetida
2-3dried red chillies
3-4fresh green chillies
1medium oniondiced
1/2tspturmeric
1tspsalt
2tbspfresh corianderto garnish
Instructions
Cook the vermicelli according to the package instructions. Drain and set aside.
Heat the oil in a large, non-stick pan. Add the mustard seeds and allow them to crackle. Add in the asafoetida, curry leaves (stand back, they will splutter), fresh and dried chillies. Sauté momentarily and then add the onion. Cook the onion until translucent.
Next, add in the sprouted mung beans, carrots, turmeric and salt. Stir-fry for 4-5 minutes.
Finally, add in the cooked vermicelli noodles and toss to combine. Garnish with fresh coriander.