Vermicelli is a type of rice noodle. Back home, we have the sweet version that is usually served with dharbhatt. In India, they make an upma out of it and eat it for breakfast, so I decided to try it out. Mine has a sort of Chinese twist!
1/2 cup vermicelli
1 tbsp soy sauce
1 tbsp ketchup
3 green chillies, chopped
1 onion, chopped
1 tsp red chili powder
1 tsp mustard seeds
Salt to taste
Few roasted peanuts
Few roasted cashewnuts, broken into pieces
1. Bring a pot of water to boil. Add the vermicelli and a little salt and cook for 5 minutes. Drain water from vermicelli and run under cold water so that noodles do not stick together. Keep aside.
2. Heat up oil in skillet. When hot, add the mustard seeds. Once they start popping, add in the chopped green chilies, cashewnuts, peanuts and onions. Cook onions until they become translucent.
3. Then add in the cooked vermicelli, along with soy sauce, ketchup and red chili powder. You may have to add just a bit more salt. Mix well and cook for just a few more minutes.
4. Remove from heat and serve hot.
The flavor of the upma was nice and spicy, but next time I will probably add more veggies- some green peas, bell peppers, a tomato and maybe carrots.
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