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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Give your regular vermicelli a spicy Indo-Chinese twist with this Veg Schezwan Vermicelli. Made with roasted wheat vermicelli, colourful vegetables, and a spoonful of Schezwan chutney, this quick one-pan recipe is perfect for busy mornings, lunch boxes, or an evening tea-time snack. It's light, flavourful, and ready in under 30 minutes.
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Chop onion, capsicum, carrot, cabbage and green chilli.
Heat oil in a pan. Sauté the onion and green chilli for 2 minutes until the onion is translucent. Add green peas.
Add the carrot, cabbage, and bell pepper. Sauté for another 2 minutes until the vegetables are slightly tender.
Add salt and mix well. Stir in the roasted wheat vermicelli.
Pour in the hot water, mix gently, reduce the flame, cover, and cook until the water is fully absorbed.
Switch off the flame and let it rest for 5–10 minutes.
Fluff the vermicelli gently, add the Schezwan chutney, and toss on low flame for 2 minutes until well combined.
Garnish with fresh coriander leaves and serve hot.
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Roast the vermicelli beforehand (if not using pre-roasted) for a non-sticky texture.
Always use hot water to help the vermicelli cook evenly.
For a milder version, reduce the amount of Schezwan chutney or omit the green chilli.
Let the cooked vermicelli rest for 5–10 minutes before fluffing to prevent it from breaking.
Can I use regular vermicelli instead of roasted?
Yes, but you may need to adjust the cooking time and water quantity.
What can I use as a substitute for Schezwan chutney?
You can use any spicy sauce or chutney of your choice.
How can I make this dish less spicy?
Reduce the amount of Schezwan chutney and omit the green chilli.
Can I add other vegetables?
Yes, feel free to add vegetables like French beans, or corn or brocolli, cauliflower,etc.
Is this dish suitable for kids?
It can be made suitable by reducing the spice levels.
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