Veg Semiya Noodles | Indo-Chinese Style

Vermicelli | Semiya is a type of thin pasta commonly used in South Indian Cooking. This time I tried Semiya similar to vegetable noodles. Carrot, cabbage and bell pepper are fried in Soy sauce and red chilli sauce and added to Cooked Semiya. This Vegetable Vermicelli noodles can be served as breakfast or tiffin.  I have already posted Semiya payasam, Green peas Semiya, Curd Semiya and Semiya upma. Please check below for step by step instructions and pictures for preparing Chinese Style Vegetarian Semiya Noodles.

Preparation Time:     5 mins

Cook Time :                20 mins

Ready in :                    25 mins
Yields :                         2 Servings 

Ingredients:

Semiya | Vermicelli	1.5 Cups
Sesame Oil	1 tbsp
Ginger and Garlic finely chopped	1 tbsp
Green chillies slit open	2
Onions cut lengthwise	1/2 Cup
Green onions | Scallions  (White part)	1/4 Cup
Carrots cut lengthwise	1/4 Cup
Cabbage cut lengthwise	1/4 Cup
Bell Pepper cut lengthwise	1/4 Cup
Soy sauce	2 tsp
chilli sauce	2 tbsp
Salt
Green onions ( Green part) or Coriander leaves	For Garnishing

Instructions:

• Cook semiya | Vermicelli in 3 cups of boiling water. Once cooked transfer it to a big bowl and keep it ready.

•  Heat sesame oil in a pan. Add green chillies and  finely chopped  ginger and garlic. When the raw smell goes off, add onions and white part of green onions. Fry till onions turn translucent.

• Add carrots and cabbage. Fry for 2-3 mins till the carrots and cabbage are half cooked. Add bell pepper / capsicum  and fry for 2 mins.  Capsicum should retain its crunchiness.

•  Add soy sauce and chilli sauce. Fry for a min. Switch off the stove. Mix with semiya and add salt. Garnish with green onions.

Veg Semiya Noodles - Indo-Chinese Style

Tips:

• Adjust green chillies and chilli sauce to your taste.
• Garnish with coriander leaves or spring onions.