Vegetable Rice Vermicelli
This recipe is perfect for weight loss as it is low in calories and fat. It uses Rice vermicelli instead of regular vermicelli, making it gluten-free and high in fiber. The recipe also includes a variety of vegetables, making it rich in vitamins and minerals. The dish is vegan, making it suitable for people following a plant-based diet. The recipe is cooked in less oil, making it healthier and easier to digest.
Nutrition Facts
Per serving
Energy
132 kcal
Protein
2 g
Carbs
25 g
Fat
3 g
Fiber
4 g
Ingredients
Rice Vermicelli, Raw (Rice Sevai)
0.5 cup (100g)
Chopped Onion
1 small cup (80g)
Olive Oil
0.5 tbsp (7.5g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Chopped Carrot
1 small cup (50g)
Mustard seeds
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Green Bell pepper
0.25 cup, chopped (50g)
Instructions
Cooking Steps
Boil water in a pot. Once the water comes to a boil, add the rice vermicelli and cook for 3-4 minutes until it is soft. Drain the water and keep aside.
Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped carrots and sauté for 2-3 minutes until they are cooked.
Add chopped green bell and sauté for another 2-3 minutes.
Add turmeric powder, red chili powder, and salt. Mix well.
Add the cooked rice vermicelli and mix well, ensuring the vegetables are evenly distributed.
Garnish with fresh coriander leaves and serve hot.