Cooking Post 26- Vegetable Vermicelli

Vegetable Vermicelli


Rice vermicelli

Mixed vegetables

Onion – 1 medium

Green chilies – 2

Garam Masala powder 1 teaspoon


Olive oil

Mustard – 1/2 teaspoon

Cashews split

turmeric 1/4 teaspoon

Red chili powder 1/4 teaspoon

Fresh cilantro


In a pot of water add some oil and salt and start boiling. When water starts to boil add half packet of Rice vermicelli, and allow it to cook.


One’s the vermicelli is cooked take a strainer and strain all the water and run some cold water on the cooked Vermicelli to stop cooking and set it aside.


Chop onion, green chilly  and gather mixed vegetables, you could also get shredded or cut mixed vegetables to make this a quick meal. If you want to spend time cutting you could choose the vegetables you like.


Take a medium pan and add Olive oil and once the oil heats up add Mustard seeds and split cashew and sauté them till cashew turn golden brown, make sure you use medium flame or otherwise the cashew will turn dark brown quickly.


Add the chopped onions and green chilly, sauté them while adding a pinch of salt to help cook the onion’s faster and then add all the other vegetables you have ready.


After the vegetables are cooked, add 1/4 teaspoon of Turmeric powder and Red chilly powder, it depends how spicy you want the dish to be. Mix well into the vegetables.


Then add required amount of salt and Garam Masala powder. Then add the cooked Vermicelli from Step-2 and mix well with the vegetables and add fresh-cut cilantro. When you mix you will see that all of the White vermicelli will turn into a light yellow, make sure it is evenly spread throughout the dish.


You can enjoy this dish by itself or if you are planning something along you could have chutney or some kind of pickle.