Vegetable rice vermicelli is extremely delicious and nutritious meal option. It is quick and super easy preparation, which is super popular amongst kids specifically.

This is a great way to hide and introduce super healthy veggies such as bean sprouts and mushrooms inside the noodles!

This recipe is packed with loads of nutrients including healthy fats, antioxidants, minerals, and vitamins. So, you can be sure to cover majority of your micro nutrients with this delicious and easy recipe.

Have it for breakfast or dinner, or for lunch (along with tofu or other sources of proteins). You can make vegetable rice vermicelli with other veggies and tofu as well.

This is a balancing recipe for all Dosha, hence it is Tridoshic and highly nourishing meal option.

Print Recipe

Vegetable Rice Vermicelli | Indian style Breakfast Recipe

This is a delicious rice vermicelli recipe made with bean sprouts, enoki mushrooms, and veggies of choice. It is utterly delicious, full of flavours and antioxidants, super healthy, and a great meal option to please the little ones.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Asian

Diet: Diabetic, Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian

Keyword: mushrooms, noodles

Servings: 5 people

Author: Nidhi Bansal

Cost: $10

Equipment

Heavy Bottom Pan or Skillet

Ingredients

100 g Enoki Mushrooms Any version brown or white
2 Medium Carrots cut in small pieces
1 Medium Red Bell Pepper
300 g Bean Sprouts
3 Garlic Cloves finely chopped or pounded
1½ inch Fresh ginger root finely chopped or pounded
1 Red Chili Optional. Cut into 2 half pieces for nice flavor.
3 tbsp Sesame Oil Or any pure oil of your choice
1 tbsp Rice Vinegar Or Lime Juice
1½ tbsp Soy Sauce Or Rock Salt. We used naturally brewed dark soy sauce
300 g Dried Rice Vermicelli
4 sprigs Fresh Coriander Leaves Finely chopped. It can also be replaced with basil leaves
2 tbsp Roasted Sesame Seeds optional, replace with any other seeds such as sunflower seeds or peanuts
2 tsp Ground Black Pepper

Instructions

Cooking the Noodles

Boil 3 cups of water in a pan. Once, the water is about to boil, add in the vermicelli.
Let the vermicelli boil for 5-7 mins, till it starts to soften up. Close the heat and leave the vermicelli in hot water for 2-3 more mins.
Now, strain the water out and keep the vermicelli aside.

Cooking Vegetables

Wash and separate the Enoki mushrooms into smaller bunches of 4-5 mushrooms together. Usually, they are available as a big lump, hence the need to separate them into smaller pieces.
Fine chop or pound together ginger and garlic. Keep aside.
Wash the bean sprouts thoroughly. Drain the water and keep aside.
Wash and cut the carrots and red bell pepper. Keep aside.
Fine chop the basil leaves and keep aside.
Heat the pan or wok on medium and put sesame oil.
Once little hot, add ginger and garlic.
Once the mix is little golden brown, add in carrots, red bell pepper, and soy sauce.
Cook on medium heat for 3-4 mins till carrots start to soften up.
Now raise the heat. Add bean sprouts and enoki mushrooms. Keep stirring.
Let the mix cook for 2 mins on high heat.
Add the vermicelli, vinegar and roasted sesame seeds at this point.
Add chopped coriander leaves and black pepper. Mix well.
Serve hot and enjoy!

Notes

You can take any version of rice vermicelli – brown rice, red rice or even fresh rice vermicelli.

For veggies, some other options are cabbage, spring onion, zucchini, and any other variety of mushrooms.

We would love to hear from you! If you try this recipe, do leave a comment and rate the recipe! Don’t forget to take a photo, tag @medhyaherbals, and hashtag it #medhyaherbals on Instagram. Eat Well, Feel Happy, and Look Awesome!