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Namkeen Vermicelli Recipe

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Recipe of vermicelli (Indian rice noodles) with assorted vegetables. A healthy breakfast or snacks idea for you and your kids.
Author Mukta Tikekar


  • 1 cup roasted vermicelli Eisha's mom uses MTR
  • 1-2 tbsp sweet corn kernels
  • 1 cup finely chopped carrots French beans, and capsicum
  • 1/4 th tsp mustard seeds
  • 1/4 th tsp cumin seeds
  • 1/4 th tsp black pepper powder
  • One piece of lemon
  • 2 tsp oil
  • Salt to taste
  • Namkeen vermicelli
  • Namkeen vermicelli


  • Boil 2 and a half cups of water in a pan, and then add oil and 1 tsp salt to the boiling water.
  • Add vermicelli and the vegetables, and then close the pan with a lid. (Eisha's mom saying that if you are not using pre-roasted vermicelli, then you should roast it first with a little bit of ghee. I'm guessing this is ensure that the vermicelli doesn't become sticky after it is cooked.)
  • Cook the vermicelli and vegetables for exactly 7 minutes.
  • Strain the vermicelli (or noodles as Eisha's li'l one calls it) and vegetables under running water to stop further cooking, and to give the vermicelli the desired texture (al dente).
  • Heat a non-stick pan and add 1 tsp oil.
  • Add mustard seeds and when they crackle add cumin seeds, salt, and pepper powder, and then stir the mixture.
  • Add the vermicelli and vegetables and sauté for a couple of minutes till there is no water left in the mixture.
  • Turn off heat and close the kadai with a lid for about a minute.
  • Squeeze a little lemon and mix it gently with the vermicelli, and your vermicelli is ready to serve.