Recipe for Vegetable rice sevai using Instant sevai. Perfect for lunch box or dinner. Recipe with step by step pictures.
Here is the recipe for making Vegetable rice sevai using instant rice noodles. Here is where you can buy the rice sevai online. If you are living abroad, Vietnamese style dried rice noodles will perfectly work well for this recipe. Here is how to do it.
Cook the rice noodles as per the instructions given on the pack as each and every rice noodle has a slightly different preparation. Some rice noodles are steamed while some rice noodles are soaked briefly for minutes in hot water. So go according to what the back of the noodle pack says!!! Cook the rice noodles and set aside. I used one pack of noodles. Around 200 grams.
I like to do this recipe with lot of vegetables. Here is what you will need. You can choose and add the veggies according to what your family likes.
Heat oil in a pan and add in the mustard seeds, chopped curry leaves, green chillies and dried red chillies. Let the mustard seeds crackle.
Add in the finely chopped garlic and ginger and saute for a minute.
Add in the sliced onions and the salt. Saute for a few minutes till the onions are soft and starting to brown.
Add in the hard veggies first which will take more time to cook. I added the carrots and the beans. Saute for 3-4 minutes until half cooked.
Add in the rest of the veggies – Cabbage and the bell peppers. Saute for a couple of minutes. I like the bell peppers to have a slight crunch, so I do not cook it for long.
Add in the cooked noodles and the coriander leaves. Mix well to combine. Serve hot!
- 1 tablespoon peanut oil
- ¼ teaspoon mustard seeds
- 2 sprigs curry leaves, chopped
- 3-4 green chillies, chopped
- 3-4 dried red chillies, broken
- 10 cloves garlic, finely chopped
- ½ inch piece ginger, finely chopped
- ½ cup onion, sliced
- 3 cups vegetables of your choice (I used carrots, beans, bell peppers and cabbage)
- 2 sprigs coriander leaves, chopped
- 1 teaspoon salt
- 200 grams rice sevai / rice noodles (cook according to package instructions)
- Heat oil in a pan and add in the mustard seeds, chopped curry leaves, green chillies and dried red chillies. Let the mustard seeds crackle.
- Add in the finely chopped garlic and ginger and saute for a minute.
- Add in the sliced onions and the salt. Saute for a few minutes till the onions are soft and starting to brown.
- Add in the hard veggies first which will take more time to cook. I added the carrots and the beans. Saute for 3-4 minutes until half cooked.
- Add in the rest of the veggies – Cabbage and the bell peppers. Saute for a couple of minutes. I like the bell peppers to have a slight crunch, so I do not cook it for long.
- Add in the cooked noodles and the coriander leaves. Mix well to combine. Serve hot!
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