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.
Servings: 5 people
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.