Indian Vermicelli with Peas and Cilantro
- Makes4-6 servings
- Cook Time30 minutes
Semiya upma, which inspired this recipe, is an Indian noodle dish commonly eaten for breakfast or as a snack. With bold flavors from spices, chili and herbs, we find it also makes a satisfying vegetarian dinner. This is a one-pot dish that doesn’t require boiling then draining of the noodles, so it can be on the table in well under an hour.
Tip
Don’t forget to thaw the peas. They’re added at the very end, so if they’re still frozen, they’ll cool the dish. Vermicelli cooks quickly; refer to the package for the approximate cooking time, but to avoid soggy noodles, make sure to check for doneness a minute or so before.
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