Kids are big fans of Chinese Chowmein or Hakka Noddles but we Moms know that they aren't exactly brimming with nutrition! Such dishes are usually made of refined flour or maida, not to mention the many preservatives and added flavors in them. Since I'm tired of hearing requests for chowmein, I decided to try my own version - Indo Chinese Vermicelli Noodles - and it turned out so good! Instead of noodles, I used vermicelli made of semolina, which is easily available and used to make Kheer Seviya or Seviya Upma. It's quick and tastes just like your kid's favourite Hakka Noodles!
Ingredients:
- 1 cup dry roasted vermicelli noodles (You can buy them already roasted or roast them yourself)
- 1 cup water
- 2 tbsp oil
- 1 pinch mustard seeds
- 1 pinch asafoetida (optional)
- 1/4 cup each of sliced capsicum, carrots & onions (you can add other veggies too)
- 1/2 tsp sliced garlic
- Salt to taste
- 1 tsp soy sauce
- 1 tsp vinegar
- 1/2 tsp chilly sauce (optional)
- Chopped coriander leaves & some tomato ketchup to garnish
Method:
1. Heat oil, add hing and mustard seeds. Let them splutter.
2. Add all the vegetables along with the garlic and season with salt. Stir fry on a high flame for 3-5 mins. Add sauces of your choice and stir fry for 2 minutes - I used soy, vinegar and chilli sauce.
3. Add roasted vermicelli noodles and sauté for 2 minutes.
4. Add water and stir well. Do not add too much or too little water. Stir once, cover and let it cook for 6-7 mins or until the water is absorbed.
5. Stir once more and serve hot. Garnish with ketchup and coriander leaves.
You can add turmeric if you'd like the color. I add mustard seeds for the nutty flavor, but you can skip it if your child isn't too fond of it. In fact you can add and subtract anything you feel like - it's sure to taste yummy all the same!