Vermicelli with vegetables

Vermicelli is pasta thinner than spaghetti and cooks within a matter of seconds. Just toss in a few stir fried vegetables of your choice, salt and pepper and voila! a yummy snack or even a hearty meal is ready for you to eat.
Preparation time: 10 minutes     Cooking time: 10 minutes
Serves: 2

  • 1 cup vermicelli noodles (I used the one we get in Indian grocery stores)
  • 2 cups of vegetables of your choice cut into small cubes (broccoli, snap peas, carrots, and red/green bell peppers)
  • 1 medium onion sliced
  • Salt and pepper to taste
  • Oil

  • Dry roast the vermicelli in a non stick pan on medium heat for about 3-4 minutes. Meanwhile boil 2 cups of water with a pinch of salt and 1tsp oil. Pour in the vermicelli and cook it for about 2-3 minutes. Immediately rinse in cold water and drain. Keep aside. Take care not to overcook the vermicelli.
  • In a pan heat 2 tbsp oil. Add onions and sauté till light pink. Now add the vegetables one by one and stir fry them each for a minute on high heat. Take care not to burn them and do not put all the veggies all at once. This ensures their proper cooking and retains the flavors of each one. I added broccoli first then carrots followed by snap peas, and bell peppers in the end.
  • Now add salt and pepper and mix. Add the cooked vermicelli and toss well. Serve immediately.