Servings:
Ingredients
- 3 tbsp Refined or Vegetable Oil
- 2 Sprigs Curry Leaves
- 1 no finely chopped Green Chili
- 1 no small Red Onion thinly sliced
- ½ no a small Green Capsicum julienned
- ¼ no small Carrot julienned
- ½ no Tomato Slice
- ½ tsp Black Mustard Seeds
- 2 tbsp Peanuts
- 1 cup Unroasted Vermicelli approx. 130g
- 1 tsp Turmeric
- ⅛ tsp Red Chili Powder
- ½ tsp Table Salt
- Juice of 1/2 Lime
- 1 tbsp Fresh Coriander chopped (for garnish)
Instructions
- Boil water in a pot. Add vermicelli and stir to avoid clumps.
- Cook for 3 minutes or until done, then drain.
- Toss with a bit of oil to prevent sticking and set aside.
- Heat oil in a wok or skillet. Fry peanuts until golden, then set aside.
- In the same oil, pop the mustard seeds, then add onion, sautéing until soft.
- Add curry leaves and sauté.
- Add capsicum, tomato, chili, carrot, and curry leaves, cooking until veggies are tender.
- Stir in the turmeric, chili powder, and salt, cooking off the raw spice smell.
- Add the cooked vermicelli and lime juice to the wok.
- Stir well to mix.
- Top with fresh coriander and the set-aside peanuts for extra flavour and crunch.
- Enjoy the warm, flavorful vermicelli stir-fry, a perfect blend of taste and texture.
Tried this recipe?Let us know how it was!