Soya Veggie Vermicelli | How to make Soya Veggie Vermicelli

By Anshu Pande  |  2nd Sep 2015  |  
4.7 from 3 reviews Rate It!
  • Soya Veggie Vermicelli, How to make Soya Veggie Vermicelli
Soya Veggie Vermicelliby Anshu Pande
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

45

3





About Soya Veggie Vermicelli

A nutritious breakfast full of vegetables, soya granules and corn tossed in vermicelli. From my blog -The Secret Ingredient

Soya Veggie Vermicelli is one dish which makes its accompaniments tastier. With the right mix of flavours, Soya Veggie Vermicelli has always been everyone's favourite. This recipe by Anshu Pande is the perfect one to try at home for your family. The Soya Veggie Vermicelli recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Soya Veggie Vermicelli is few minutes and the time taken for cooking is 15 minutes. This is recipe of Soya Veggie Vermicelli is perfect to serve 4 people. Soya Veggie Vermicelli is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Soya Veggie Vermicelli. So do try it next time and share your experience of cooking Soya Veggie Vermicelli by commenting on this page below!

Soya Veggie Vermicelli

Ingredients to make Soya Veggie Vermicelli

  • 2 cup Roasted Vermicelli
  • 1 Onion
  • 1 Green Capsicum
  • 5-6 Green Beans
  • 1 Carrot
  • 1/2 Cup Frozen Corns
  • 1/2 Cup Soybean Granules
  • 3 Cup Water
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Salt to taste
  • 1/2 tsp Turmeric powder
  • Red Chili Powder optional
  • 5-6 Kaddi Patta or Curry Leaves
  • 1 tbsp Oil

How to make Soya Veggie Vermicelli

  1. Finely chop Capsicum, Onions, Green Beans and Carrots.Take lukewarm water in a bowl and put frozen corns to thaw. Keep aside.
  2. In a pan or wok pour some oil and add Mustard Seeds. When they start to splutter add Cumin seeds.
  3. Put chopped onions and saute them till they start sweating.
  4. Add curry leaves to it.
  5. Add capsicum, green beans and carrots and cook for 5 minutes or till you see they loose their firmness.
  6. Drain water from the corns and put them along with the vegetables to cook.
  7. Add salt, turmeric and red chili powder.
  8. Add water and cover with a lid and cook on medium low flame for 5 minutes till the vegetables become tender.
  9. Add vermicelli and Soya granules.
  10. Mix everything together and add water
  11. Cover with a lid and let it cook on low flame till the water is absorbed.
  12. Fluff it up and serve hot with tomato ketchup.

My Tip:

If you cannot find roasted vermicelli you can always use non roasted vermicelli and roast it in a wok with 1/2 tbsp oil. Keep stirring till it turns golden in colour. You can always use packaged frozen chopped vegetable mix. Just thaw it in lukewarm water 5 minutes before cooking. You can substitute frozen corn with canned corn.Use half small can. You can add green chilies if you like. Its important to have a correct proportion of vermicelli and water. I use 1:1.5

Reviews for Soya Veggie Vermicelli (3)

Deepa Chandra2 years ago

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Sakshi Khanna2 years ago

Lovely recipe!
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Namita Tiwari2 years ago

Hello Anshu, Welcome! Loved to see you here. It would be great sharing recipes in this platform.
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