Super Quick 10 Min. Vermicelli Stir-Fry (Semiya Upma)–Breakfast on the Go

What is Vermicelli?

Super thin noodles that can be made from semolina-wheat, durum-wheat, rice flour, or some combination of these flours. They cook very very swiftly.

Why This Recipe?

The a.m. hours can be a stressful time–getting ready for work, packing lunches, juggling the demands of toddlers preparing the morning meal. This 10 Min. Indian Vermicelli Stir-Fry gives you a bit of a breather by taking breakfast-making off your plate. It’s so quick, easy and flavorful, it will become a standard part of your morning routine.

Semolina noodles take max. 4 mins. to cook. Shredded, thinly cut veggies take max. 3-5 mins. to cook. Pair the two together, adjust seasoning, cook for an additional min. or two to lock in the seasoning. Garnish and serve. As simple as that. Takes the thinking and discussion out of meal prepping. Maybe you will even have time to enjoy that cup of coffee.

Help! I Can’t Find Semolina Vermicelli

Semolina Vermicelli is popular in South Indian cooking and widely available in Indian stores. They are also available online at https://foodsofnations.com/product/vermicelli-meal-time-delight-india/

If you don’t have access to these noodles, feel free to use the Italian (durum-wheat based), Asian (rice flour) or Mexican kind (fideos). You can even break up angel hair/spaghetti/capellini into smaller sticks and use in its stead. Just remember, the cook times will vary with each different noodle.

Super Quick 10 Min. Indian Vermicelli Stir-Fry (Semiya Upma)–Breakfast on the Go

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• Author: priya’s mashups
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Yield: 6 1x
• Diet: Vegan

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Description

Semolina noodles are cooked & tossed in an Indian stir-fry in record time!  It’s the perfect breakfast, brunch or snacktime dish, especially when you are on the go.

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Ingredients

2 cups broken semolina vermicelli (rava semiya)

2 tbsp. oil

1/2 cup carrots, grated large

1/2 cup peppers, cut into long thin strips, then sliced into smaller strips the length of the vermicelli

1/2 cup broccoli, chopped into small florets

1/2 cup cabbage, cut into long thin strips, then sliced into smaller strips the length of the vermicelli

1/2 cup zucchini or yellow squash, cut into long thin strips, then sliced into smaller strips the length of the vermicelli

1./2 cup shallots or scallions 

1 tbsp. ginger, finely chopped

1 green chili, finely chopped (optional if making for toddlers)

1/2 tbsp. asafoetida

1/2 tsp. urad dal 

1 tsp. mustard seeds,

10–12 curry leaves, roughly torn

Salt to taste (approx. 1 1/2 tsp.)

1/4 cup cilantro, finely chopped

Water, for cooking the vermicelli

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Instructions

Cooking the Vermicelli:

1. Boil water in a kettle while prepping the veggies.
2. Transfer water into a pot, add noodles and cook for approx. 3:30-4 mins. Pull out a noodle and do a taste test around 3 mins. 30 secs.  If done, the noodle will be firm, but without a bite in the middle.  As soon as the noodles are cooked, turn off stove, drain in fine mesh colander and run under cold water.  This will stop the cooking process.  Do NOT skip this step.  Vermicelli noodles can overcook in 30 secs. to 1 min. in which case they become an unmanageable doughy mess.
3. Set the noodles aside.

Stir-Frying the Veggies:

1. A few mins. before the prep. work on the veggies is done, heat 2 tbsp. oil in a pan on med. heat for 2 mins.
2. Once the veggies are ready, add urad dal and cook until it starts turning reddist-brown, approx. 2-3 mins.
3. Toss in rest of the spices: 1 tbsp. finely chopped ginger + finely chopped green chili + 10-12 curry leaves + 1/2 tbsp. asafoetida +1 tsp. mustard seeds..  Cook for 30 secs. to 1 min.
4. Add all the veggies, turn the heat upto high.  cook for 2 mins, stirring and turning the veggies often.
5. Season with 1 tsp. salt.  Continue cooking on high for 3-4 mins. until all the moisture drawn out by the salt is burnt off.
6. Turn off stove.

Bringing the Vermicelli & Stir-Fried Veggies Together:

1. Mix the cold noodles with the warm veggies.  
2. Taste and adjust seasoning (I added approx. 1/2 tsp. salt).
3. Turn the heat upto med, stir and toss for 1-1 1/2 mins.
4. Turn off stove, garnish with cilantro and serve.

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Notes

1. I’ve used semolina vermicelli but you can also use Italian or Asianor Mexican vermicelli.  Alternately, break up spaghetti/angel hair/capellini into shorter lengths and use.  
2. You can substitute thai basil for the curry leaves.
3. Asafoetida is available in most Indian stores.  You can also buy it on Amazon, with free shipping.   See https://www.amazon.com/Vandevi-Hing-Asafetida-100g-3-5oz/dp/B009V71EOE/ref=sr_1_12?dchild=1&keywords=asafoetida&qid=1599071615&s=grocery&sr=1-12

• Category: Breakfast
• Cuisine: Indian

Nutrition

• Serving Size: 3/4 cup
• Calories: 282
• Sugar: 3.5
• Sodium: 595
• Fat: 5.9
• Saturated Fat: 0.7
• Carbohydrates: 47.8
• Fiber: 3.9
• Protein: 8.4
• Cholesterol: 0

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Eating With Your Eyes:

Quick & Easy 10-Min. Dishes:

1. Luscious Udon Noodles are tossed with stir-fried veggies and soaked in in a soy-mirin sauce for a warmly comforting and delicious dish. See recipe at https://veggiemashups.com/7-veggie-udon-stir-fry/
2. Leftover rice is given new life when it is stir-fried with crispy veggies and a soy-orange juice sauce. See recipe at https://veggiemashups.com/chinese-fried-rice/