Vermicelli with Vegetables and Indian Spices

Make up a delicious, colorful, flavorful one-dish meal in 35 minutes with this recipe for Vermicelli with Vegetables and Indian Spices. Inspired by Indian foodways surrounding dishes featuring vermicelli noodles (thin wheat pasta), this easy skillet meal features sauteed veggies, red lentils, peanuts, and a variety of aromatic, healthful Indian spices, including chilis, ginger, cumin, mustard, and turmeric. Just toast the noodles, peanuts and spices in a skillet or pot, then add veggies and lentils, and simmer with broth to until fluffy and tender. Garnish with fresh cilantro. Try substituting other veggies when they are in season, such as cubed squash, broccoli, or cauliflower.

This vermicelli noodles recipe highlights Indian food traditions. While I adore this food cuisine, I am not a true expert. Check out the work of my friend and colleague Vandana Sheth to learn more about traditional Indian cuisine, and check out my interview with her here.

Nutrition Notes

This vegetarian and vegan one-pot recipe is a balanced meal in one, with a good source of protein, grains, and vegetables, with a modest touch of healthy fats, in each serving. This vermicelli recipe provides a boost of fiber, plant protein, B vitamins, vitamin A, and minerals like potassium and iron, as well as phytochemicals with antioxidant and anti-inflammatory action. You can make this recipe gluten-free by using a gluten-free vermicelli or pasta, though the results may differ (adjust the cooking time and liquid as needed.)

What Is Vermicelli?

Meaning “little worms” in Italian, vermicelli is a traditional pasta type similar to spaghetti but typically thinner, though the size can differ depending on the region. It is typically made with semolina (durum wheat flour), but it also may be made with rice, as in rice vermicelli used in Asian food traditions. In 14th Century Italy, these long thin pasta shapes had many regional names, such as orati in Bologna and minutelli Venice. Vermicelli also appears in Middle Eastern, East African, and Indian foodways due to a variety of culinary influences.

Vermicelli with Vegetables and Indian Spices

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• Author: The Plant-Powered Dietitian
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Make up a delicious, colorful, flavorful one-dish meal in 35 minutes with this recipe for Vermicelli with Vegetables and Indian Spices. Inspired by Indian foodways.

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Ingredients

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• 2 cups vermicelli (fine cut wheat noodles), uncooked
• 1 tablespoon vegetable or avocado oil
• 1 small chili pepper, finely diced
• 1-inch fresh ginger, finely shredded
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 teaspoons ground turmeric
• ¼ cup small red lentils, uncooked
• ¼ cup peanuts (try raw peanuts for best results)
• 1 small onion, diced
• 1 medium carrot, diced
• 1 small bell pepper (red or green), diced
• ½ cup frozen peas, thawed
• 2 ½ cups water
• ½ teaspoon salt (optional)
• 1 lemon, juiced
• ¼ cup chopped fresh cilantro

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Instructions

1. Heat a large heavy sauté pan or large pot on medium heat.
2. Add uncooked vermicelli to pan or pot and toast, stirring frequently, until fragrant and slightly golden in color (about 5 minutes). Transfer toasted vermicelli to a medium bowl and set aside.
3. Add vegetable or avocado oil to the same pan (without the vermicelli), and heat over medium-high heat.
4. Add chili pepper, ginger, cumin seeds, mustard seeds, turmeric, lentils, and peanuts and toast, stirring constantly, for 1-2 minutes, until fragrant and slightly golden.
5. Add onion, carrot, bell pepper, and peas and continue to cook, stirring frequently, until vegetables start to soften (about 6 minutes).
6. Add toasted vermicelli and stir well. Then add water and salt, stir well, cover pan, and cook for about 10-12 minutes, stirring occasionally, until vegetables and lentils are tender yet firm, and liquid is absorbed (May add additional water—one tablespoon at a time—if all of liquid is absorbed and it begins to stick to pan). Remove from heat and let it rest covered with a lid for an additional 2 minutes.
7. Remove the lid, add lemon juice, and fluff lightly with a fork. Garnish with cilantro. Serve immediately, or store leftovers in an airtight container in the fridge for up to 5 days.
8. Makes 6 servings (about 1 cup each).

Notes

You can make this recipe gluten-free by using a gluten-free vermicelli or pasta, though the results may differ (adjust the cooking time and liquid as needed.)

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 265
• Sugar: 10 g
• Sodium: 219 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 50 g
• Protein: 5 g

For other one-dish meals, check out the following:

• Vegan Chili Mac Skillet
• Vegetable Pancit with Tofu
• Mujudara with Prunes and Yogurt Cucumber Sauce
• Black Bean Spinach Enchiladas with Green Enchilada Sauce
• Easy Vegan Bibimbap Skillet
• One Pot Vegan Orecchiette Pasta with Sausage and Broccoli
• Vegan Chicken and Dumplings
• Ratatouille with White Beans
• Puglia Fava Beans and Greens
• Thai Tempeh Noodle Skillet

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