Dinner Ideas

Indo-Chinese Vermicelli

Name: Indo-Chinese Vermicelli
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Ingredients: 1 1/2 cup Roasted Vermicelli; 3/4 cup Chopped carrots; 1 cup Chopped bell peppers; 1/2 cup Corn; 1 cup Chopped green beans (fansi); 1/2 cup Green onion chopped; 1 tsp Grated garlic; 1 tsp Grated ginger; 1 1/4 tsp Salt or to taste; 1 tbsp Soy sauce; 3 tbsp Tomato ketchup; 1 tbsp Vinegar; 2 tbsp Schezwan sauce (Or as per your taste); 3 cups Water; 2 tbsp Oil

6 servings

servings

10 minutes

active time

22 minutes

total time

Start Cooking

Ingredients

1 1/2 cup Roasted Vermicelli

3/4 cup Chopped carrots

1 cup Chopped bell peppers

1/2 cup Corn

1 cup Chopped green beans (fansi)

1/2 cup Green onion chopped

1 tsp Grated garlic

1 tsp Grated ginger

1 1/4 tsp Salt or to taste

1 tbsp Soy sauce

3 tbsp Tomato ketchup

1 tbsp Vinegar

2 tbsp Schezwan sauce (Or as per your taste)

3 cups Water

2 tbsp Oil

Directions

Heat oil in a wok or pan. Add grated ginger and garlic paste. Saute them for 10 seconds.

Add all the vegetables (Green onions, carrots, green beans, corn, and bell pepper). Stir and let it cook for 2 minutes.

Add roasted Vermicelli, salt, Soy sauce, tomato ketchup, Vinegar, and schezwan sauce. Mix them very well.

Add hot water, stir, cover it, and let it simmer for 7 to 8 minutes on medium heat or until Vermicelli gets cooked and all water gets dried. Don’t forget to stir in between and ensure nothing sticks to the bottom.

Switch off the flame. Allow it to rest for 5 minutes to settle and absorb any excess liquid.

Open the lid and fluff the Vermicelli with a fork.

Indo Chinese Vermicelli is ready. Garnish it with green onion greens and serve hot.

How to make this in an Instant Pot?

Heat oil on sauté mode.

Once the oil is hot, add ginger and garlic. Saute for 10 seconds.

Now add all the remaining ingredients (green onions, carrots, bell pepper, corn, green beans, Vermicelli, salt, soy sauce, Vinegar, schezwan sauce, tomato ketchup) and 2.5 cups of water.

Stir everything well and ensure nothing is stuck at the bottom of the Pot.

Close the Instant Pot with its locking lid, and keep the vent valve in the sealing position.

Turn off the sauté mode, press the pressure cook/manual button, and set the time for 1 minute under high pressure.

Then let the pressure release naturally.

Open the Instant Pot and fluff the Chinese Vermicelli with a fork.

Garnish it with green onions and serve hot.

Nutrition

Serving Size

Calories

305 kcal

Total Fat

6 g

Saturated Fat

1 g

Unsaturated Fat

5 g

Trans Fat

0.02 g

Cholesterol

Sodium

859 mg

Total Carbohydrate

54 g

Dietary Fiber

4 g

Total Sugars

6 g

Protein

9 g