(Serves 1)



1/2 cup roasted vermicelli (cooked)

1 tbs oil

5-6 curry leaves

1 slit green chilli

1/4 sliced onion

1/4 sliced mixed peppers

1/4 julienned carrot

1/2 chopped tomato

salt and pepper

juice of 1/2 lemon

a handful of chopped coriander



Bring plenty of water to a boil in a pan. Add vermicelli and let it cook for around 3 minutes. Drain and refresh the vermicelli and keep aside. Heat oil in a large non-stick pan. Add curry leaves, chilli, onion, peppers and carrot and mix well. Sauté the vegetables for 1-2 minutes
until tender. Add tomato to the pan and cook for 1 minute. Add the boiled vermicelli to the pan and mix well. Add salt, pepper and lemon juice. Garnish with coriander.


Nutritional Information:

Per serving: calories 421; protein 8.72g; carbs 66.58g; fat 13.95g; sat fat 1.01g; fibre 3.96g; salt 1.2g

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