Carrot Vermicelli Recipe – Easy Indian Noodles with Veggies

Last Updated on 2 months by Neha Deshmukh

Carrot Vermicelli Recipe – Easy Indian Noodles with Veggies

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, comforting, and flavorful meals. This Carrot Vermicelli recipe is exactly that – a delightful blend of soft vermicelli, sweet veggies, and a gentle spice that’s perfect for a cozy weeknight dinner. I first stumbled upon this recipe while trying to use up some leftover veggies, and it quickly became a family favorite! It’s so easy to customize, too, which is a huge win.

Why You’ll Love This Recipe

This isn’t just another noodle dish. It’s a vibrant, flavorful experience that’s surprisingly simple to make. Here’s what makes it special:

• Quick & Easy: Ready in under 30 minutes – perfect for busy evenings.
• Kid-Friendly: The mild spice level and sweet veggies make it a hit with little ones.
• Versatile: Easily adaptable to your taste and what you have on hand.
• Comfort Food: Warm, soothing, and utterly delicious.

Ingredients

Here’s what you’ll need to whip up this delightful Carrot Vermicelli:

• 1 tbsp oil
• ½ tsp mustard seeds
• 2 medium onions, chopped
• 2 green chillies, chopped
• 2 tomatoes, chopped
• ½ tsp turmeric powder
• ½ tsp Kashmiri red chilli powder
• ¼ tsp red chilli powder
• ½ cup grated carrots
• ½ cup sweet corn kernels
• ½ cup green peas
• 2 chicken stock cubes
• 1 ½ cup water
• Salt to taste
• 200 gm pack of thin vermicelli

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Red Chilli Powder: This is key for that beautiful vibrant red colour without a ton of heat. It adds a lovely flavour too! If you can’t find it, regular chilli powder will work, but you might want to reduce the amount slightly.
• Vermicelli: We’re using thin vermicelli (also known as seviyan) for this recipe. It cooks quickly and has a lovely delicate texture. Don’t confuse it with the thicker rice noodles often used in stir-fries.
• Chicken Stock: I usually use store-bought chicken stock cubes for convenience, but homemade is always best if you have the time! It really elevates the flavour. You can also use vegetable stock for a vegetarian version (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready to release their flavour.
2. Add the chopped onions and green chillies. Sauté until the onions soften and turn translucent, about 3-5 minutes.
3. Toss in the chopped tomatoes and cook until they become mushy and softened, around 5 minutes. Don’t rush this step – it builds a lovely base flavour.
4. Now, add the turmeric powder, Kashmiri red chilli powder, and red chilli powder. Sauté for another 2 minutes, stirring constantly to prevent burning. This is where the magic happens!
5. Add the grated carrots, sweet corn kernels, and green peas. Cook for about 5 minutes, stirring occasionally, until the veggies are slightly tender.
6. Crumble in the chicken stock cubes, pour in the water, and add salt to taste. Bring the mixture to a boil.
7. Gradually add the thin vermicelli, stirring continuously to ensure it doesn’t stick together. Reduce the heat to low and cook for about 5 minutes, or until the vermicelli is tender and has absorbed most of the liquid.

Expert Tips

A few little things I’ve learned over the years:

• Don’t Overcook the Vermicelli: It gets mushy quickly! Keep a close eye on it and cook until just tender.
• Stir, Stir, Stir: Seriously, constant stirring is your friend here. It prevents sticking and ensures even cooking.
• Adjust the Spice: Feel free to add more or less chilli powder depending on your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the chicken stock with vegetable stock. It’s just as delicious!
• Gluten-Free Considerations: Double-check that your vermicelli is certified gluten-free, as some brands may contain wheat.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of garam masala for extra warmth.
• Quick Weeknight Version: Use pre-cut veggies to save time. My family loves it when I take shortcuts!

Serving Suggestions

This Carrot Vermicelli is fantastic on its own, but here are a few ideas to complete the meal:

• A side of raita (yogurt dip) for a cooling contrast.
• A simple salad with a lemon vinaigrette.
• A sprinkle of fresh coriander (cilantro) for garnish.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

Let’s answer some common questions:

• Is this dish suitable for kids? Absolutely! You can reduce the amount of chilli powder or omit it altogether for a milder flavour.
• Can I use a different type of vegetable? Definitely! Feel free to add beans, peas, or even cauliflower.
• What is the best way to prevent the vermicelli from sticking? Constant stirring is key! Also, using a non-stick pan helps.
• Can I make this ahead of time? It’s best enjoyed fresh, but you can prep the veggies and stock ahead of time to save time later.
• What is the difference between Kashmiri chilli powder and regular chilli powder? Kashmiri chilli powder is milder in heat and has a vibrant red colour, while regular chilli powder can be quite spicy and has a deeper red hue.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!