Snacks
Tangy Masala Vermicelli
Vermicelli is mostly cooked as kheer , upma or pulav. However I tried a little variation to cook them this way . This dish is not only tangy and spicy but also satisfies your craving for those Instant Masala Noodles. They are just perfect for a quick evening snack !!
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 3 people
- Total
- 20 min
Ingredients
- 1 1/2 cup ( cooked)Vermicelli
- 1 ( finely Chopped)Onion
- 2 ( finely chopped)Tomato
- 1/4 cup ( chopped)French Beans
- 1/4 cup ( chopped)Carrot
- 1/4 tspRed chilli Powder
- 1/4 tspTurmeric powder
- 3-4 tsp ( alternatively can use chilli sauce + Vinegar)Nandos Peri Peri Sauce ( mild)
- 2 tspTomato Sauce
- 1 tspTomato Puree
Method
- Step 1
Boil and keep Vermicelli ready as per the instructions on the packet (after cooking drain them and run them under cold water and add 1 tsp oil to avoid them from sticking to each other.)
- Step 2
In a pan heat 3-4 tsp oil and add onion and sauté for a minute.
- Step 3
Add the veggies ( you may add any veggies of your choice) and mix well.
- Step 4
Add tomatoes and cook well.
- Step 5
Add red chilli powder , turmeric powder and sauté well for 2 minutes.Add tomato ketchup, Peri Peri Sauce ( alternatively can use red chilli sauce and vinegar) and tomato puree and cook for 2 minutes.
- Step 6
Add the vermicelli and salt to taste.
- Step 7
Add any extra sauce if you want it even tangy / spicy and mix well.
- Step 8
Serve hot.
