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Indian Vermicelli with Peas and Cilantro

Indian Vermicelli with Peas and Cilantro

By Rose HattabaughFebruary 10, 2020

  • Makes
    4-6 servings
  • Cook Time
    30 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.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 2

    medium shallots, halved and thinly sliced

  • 2

    inch piece fresh ginger, peeled and minced (¼ cup)

  • 1

    tablespoon cumin seeds

  • 1

    teaspoon ground turmeric

  • 1

    Fresno or jalapeño chili, stemmed, seeded and minced

  • 1

    bunch cilantro, chopped, stems and leaves reserved separately

  • 12

    ounces vermicelli pasta, broken into 1-inch pieces

  • Kosher salt and ground back pepper

  • 1

    cup frozen peas, thawed

  • 1

    tablespoon grated lemon zest, plus 3 tablespoons lemon juice

  • 1

    cup roasted peanuts, chopped

Step 1

In a large pot over medium, heat the oil until shimmering. Add the shallots and ginger, then cook, stirring occasionally, until the shallots are translucent, 2 to 3 minutes.

Add the cumin and turmeric, then cook, stirring, until fragrant, about 30 seconds. Stir in the chili, cilantro stems and pasta.

Add 3 cups water, 1 teaspoon salt and ½ teaspoon pepper, then bring to a simmer over medium-high. Cover, reduce to medium-low and cook, stirring occasionally, until the pasta is al dente.

Step 2

Off heat, add the cilantro leaves, peas, lemon zest and juice, and half the peanuts, then toss to combine.

Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining peanuts.