Kids are big fans of Chinese Chowmein or Hakka Noddles but we Moms know that they aren’t exactly brimming with nutrition! Such dishes are usually made of refined flour or maida, not to mention the many preservatives and added flavors in them. Since I’m tired of hearing requests for chowmein, I decided to try my own version – Indo Chinese Vermicelli Noodles – and it turned out so good! Instead of noodles, I used vermicelli made of semolina, which is easily available and used to make Kheer Seviya or Seviya Upma. It’s quick and tastes just like your kid’s favourite Hakka Noodles!
Indo-Chinese Vermicelli Noodles Recipe
Ingredients:
- 1 cup dry roasted vermicelli noodles (You can buy them already roasted or roast them yourself)
- 1 cup water
- 2 tbsp oil
- 1 pinch mustard seeds
- 1 pinch asafoetida (optional)
- 1/4 cup each of sliced capsicum, carrots & onions (you can add other veggies too)
- 1/2 tsp sliced garlic
- Salt to taste
- 1 tsp soy sauce
- 1 tsp vinegar
- 1/2 tsp chilly sauce (optional)
- Chopped coriander leaves & some tomato ketchup to garnish
Method:
1. Heat oil, add hing and mustard seeds. Let them splutter.
2. Add all the vegetables along with the garlic and season with salt. Stir fry on a high flame for 3-5 mins. Add sauces of your choice and stir fry for 2 minutes – I used soy, vinegar and chilli sauce.
3. Add roasted vermicelli noodles and sauté for 2 minutes.
4. Add water and stir well. Do not add too much or too little water. Stir once, cover and let it cook for 6-7 mins or until the water is absorbed.
5. Stir once more and serve hot. Garnish with ketchup and coriander leaves.
You can add turmeric if you’d like the color. I add mustard seeds for the nutty flavor, but you can skip it if your child isn’t too fond of it. In fact you can add and subtract anything you feel like – it’s sure to taste yummy all the same!
Author
Shreya is a post-graduate in Insurance Management from Mumbai. She worked for close to 3 years in the industry before retiring to be homemaker a few years back. She is thoroughly enjoying her new life, especially cooking for her loved ones. She is a foodie and loves experimenting with food, and believes in nourishing oneself the healthy way. You can check out her delicious recipes at https://polkapuffs.wordpress.com/.
Indo-Chinese Vermicelli Noodles Recipe
Ingredients
- 1 cup dry roasted vermicelli noodles You can buy them already roasted or roast them yourself
- 1 cup water
- 2 tbsp oil
- 1 pinch mustard seeds
- 1 pinch asafoetida optional
- 1/4 cup each of sliced capsicum carrots & onions (you can add other veggies too)
- 1/2 tsp sliced garlic
- Salt to taste
- 1 tsp soy sauce
- 1 tsp vinegar
- 1/2 tsp chilly sauce optional
- Chopped coriander leaves & some tomato ketchup to garnish.
Instructions
- Heat oil, add hing and mustard seeds. Let them splutter.
- Add all the vegetables along with the garlic and season with salt. Stir fry on a high flame for 3-5 mins. Add sauces of your choice and stir fry for 2 minutes - I used soy, vinegar and chilli sauce.
- Add roasted vermicelli noodles and sauté for 2 minutes.
- Add water and stir well. Do not add too much or too little water. Stir once, cover and let it cook for 6-7 mins or until the water is absorbed.
- Stir once more and serve hot. Garnish with ketchup and coriander leaves.
You have used aluminium vessel while cooking. Food cooked in aluminium vessels is toxic and lead to accumulation of heavy metal aluminium in body in the long run. Better alternatives are steel, iron vessel.
Yes Steel is a better option. Thank you for sharing your inputs here.
Hi…i read that soy sauce and ketchup have too much sodium and preservatives and are not good for kids..what substitute can be used..thanks