Rice vermicelli

The first time I tried rice vermicelli or rice noodles was in Delhi. Unlike regular noodles, I found these rather smooth and non sticky.When it comes to cooking , it gets boiled faster than 2 min maggi noodles! 

You can try out a variety of recipies, right from soupy to dry.

So if you feel like having quick noodles, this is the best choice.

Recipe am sharing today is that of schezwan noodles. Do try it out, and when you do, please leave a comment about your experience!

Ingredients (Serves 4)

250 gms pack of rice vermicelli

2 cups chopped button mushrooms

1/2 cup sweet corn

1 yellow capsicum chopped

1 red capsicum chopped

1 green capsicum chopped

8 garlic cloves finely chopped

1 onion chopped

1 tsp garlic paste

2 tbsp olive oil

1/2 tsp Ajinomoto 

2 tbsp Schezwan sauce(Sil is a good choice)

Salt to taste

Bring 6 cups of water to boil in a large vessel. Break the noodles cake into smaller pieces and put it in boiling water. Add 1 tsp of salt and 1 tsp of oil to water. Switch off the flame and dip the noodles in the water using a spoon. Leave it for 3 minutes.

Now, strain the noodles with the help of a strainer.

[Not important to use a strainer, but I would highly recommend it because it it is more efficient and saves a lot of time. Also helps a great deal in cleaning vegetables.]

Heat a frying pan and add oil. When oil is hot, add onions and saute for 5 mins. Simmer the flame and add ginger and garlic and saute for another 2 mins. Now increase the flame and add all vegetables, mix well and fry for 10 mins. Add ajinomoto and salt and mix well.

Add schezwan sauce and mix again. Simmer the flame and leave it to cook for 5 mins.

Noodles ready!