We have great love for rice vermicilli (it's difficult to say what we don't love :p) and this dish has not failed a single time to impress our guests. I would have recited the recipe several times yesterday when I made this for my son's birthday party. Here is the recipe for all my friends who loved it and to those who would like to try it ..
Rice Vermicilli/Noodle Used : 1packet of Rice Vermicilli (Chilli Brand) available in all grocery stores in Singapore ..
Cut noodles into the desired length. Take care of your hands while you do this. Bring water to boil. Add salt. Pour in noodles into the water and continue to boil for next 1 or 2 mins. Switch off the stove and cover the container. After 5-10 mins, drain water from the vermicilli and let it stand for 10 mins. Sprinkle oil over the noodles and toss.
Vegetables : Carrot, french beans, green peas (cubed and cooked till fork tender)
To finish the dish you need :
Oil : 3-4tbsp (be little generous)
Green Chilli : as desired
Curry Leaf: few strands
Mustard : 1tsp
Turmeric : 1/2tsp
Ginger grated : 1tsp
Chanadal & Urid dal: 1/2 tbsp each
Peanuts or cashewnuts : generous amount
Freshly shredded coconut : 3-4tbsp
Coriander leaves chopped : 3-4tsp
Lemon Juice : as required
Salt: as required
1.Heat oil in a pan, add mustard. When mustard stops popping add turmeric, peanuts or cashewnuts till they are crisp and red. Add in dals and fry till they are golden brown.
2. Add in green chillies, ginger, curry leaves and give a good stirr. Finally add coconut, coriander leaves and salt. Mix and switch off the stove.
3. Take Vermicilli in a big plate, pour in the tadka you have prepared from above, cooked vegetables, lemon juice and mix well. Use hands to mix. Check salt and add more if required.
4. Transfer the noodles to a microwave safe box and microwave to make it warm. Serve warm to your guests.
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