About this recipe:Rice vermicelli is partnered with seeds and coconut to make a savoury meat-free dish.
225 g (8 oz) dried rice vermicelli
25 g (1 oz) unsweetened desiccated coconut
2 tablespoons sunflower oil
½ teaspoon black mustard seeds
1 green chilli, deseeded and chopped
1 dried red chilli, deseeded and chopped
½ teaspoon cumin seeds
12 curry leaves, optional
5 spring onions, chopped
To garnish: 4 grilled or microwaved poppadoms, lightly crushed
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Method Prep:10min › Cook:15min › Ready in:25min
Put a kettle on to boil. Break up the vermicelli and set aside. Put the coconut in a small bowl with a pinch of salt, cover with 150 ml (5 fl oz) of boiling water and set aside.
Heat the oil in a large nonstick saucepan over a medium heat, then add the mustard seeds. As soon as they start popping, add the chillies, cumin seeds and curry leaves, if using, and stir-fry for 20-25 seconds. Add the spring onions and stir-fry for a further 2 minutes.
Stir in the noodles, 450 ml (16 fl oz) of boiling water, the coconut and its soaking water, then increase the heat to high. As soon as the water returns to the boil, reduce the heat to very low, cover the pan and cook for 10-12 minutes, stirring occasionally, until all the water has been absorbed.
Spoon the noodles into bowls and top with crushed poppadom.
In India, rice vermicelli is topped with deep-fried Bombay mix, but here grilled poppadoms are used instead.
Great recipe, easy to follow, quick to make. Wasn't sure what to do with a packet of vermicelli i had in the cupboard, so was happy to find this.
Not sure why, but I found the vermicelli absorbed the water really quickly, in about 4 minutes, so didn't need to cook for long. Was light but filling. I have to admit i found the flavour a little subtle, so I added tabasco for a big kick. (but I do that to almost all food!) Thank you for posting this recipe. - 31 Mar 2016