Vermicelli with vegetables


30 min


4 people




  • 2 cups Ojao Gluten Free Vermicelli
  • 2.5 tablespoons oil
  • 1/4 cup raw peanuts or cashew nuts
  • 2-3 green chillies slit or chopped
  • 1 oon medium sized, finely chopped
  • 1/4 cup carrot chopped
  • 1/4 cup french beans
  • 1/4 cup green Peas
  • 3/4 teaspoon curcuma
  • 1/2 teaspoon red chilli powder
  • 3 cups water
  • 2 teaspoons lemon juice
  • Few coriander leaves as needed finely chopped


  • In a pan, heat 2 teaspoons of oil. Add vermicelli and roast until light brown.
  • Take it out on a plate and set it aside.
  • In the same pan, heat the remaining oil. Add raw peanuts (or cashew nuts) and fry until just golden and aromatic.
  • Add slit green chilies and fry for few seconds.
  • Add chopped onions and salt, fry until soft and pink.
  • Then, add chopped carrots, beans and green peas, sauté on high for a minute.
  • Add curcuma and red chili powder, sauté for a minute.
  • Now, add 3 cups of water and bring it to boil.
  • Once water boils well, add lemon juice and roasted vermicelli, mix. Allow the vermicelli to absorb water.
  • Cover and cook on low for 2 minutes only.
  • Add chopped coriander leaves, switch off the heat and leave it undisturbed for couple of minutes. Then fluff it up using spoon or a fork. Dish out and serve.