This delicious, vegan, savory sweet potato vermicelli can be made in 30 minutes. It is a healthier version as it uses vermicelli based on nutritious sweet potato instead of grain
I got hooked on sweet and purple potato vermicelli right from my first taste of it. Not only does this version taste so very delicious and it is lower in calories when compared to all the grain varieties. That makes it a perfect choice for everyone on Team Slurpee.
This Korean wonder can be transformed into a perfect south Indian breakfast or snack, by throwing in some nutritious vegetables and adding a touch of Indian spices.
Upma – A South Indian staple
Semiya upma is a savory thick porridge dish, commonly made in South India with noodles made of wheat. I have always preferred this over the more traditional form of upma, made with cracked wheat and vegetables. The slurpee texture reminded me of Maggi, an favorite instant noodle brand among Indians. There won’t be many people in India who don’t like Maggi!
I found 18-20 minutes to be perfect for soft noodles, eventhough the package instructions suggested dipping the glass noodles in water for 8 minutes.
Make sure that you add your favorite vegetables to make it more of a fiber-rich meal.
How about adding an excellent plant-based source of protein rich in various vitamins and minerals next, to make it a wholesome meal? Enter peanuts. They rank very high in quality protein compared to all the other nuts. Peanuts also come with numerous health benefits. Read more here.
Finish off with a lemony zing, and a touch of sweetness from raisins. You can have this savory sweet tangy delight alone or with an accompaniment like chutney or pickle.
I recall that my mom used to offer this mixed with sugar. While I won’t recommend adding sugar, there are ways of catering to those who prefer a sweeter version. We can achieve a healthy balance by the addition of nutritious sweeteners like date syrup or honey .
Enjoy warm.
Sweet potato savory vermicelli
This vegan savory sweet potato vermicelli can be made in under 30 minutes and tastes delicious.
Ingredients
- 1 bunch of glass sweet potato noodle
- 4 cups of water (enough to cover and cook vermicelli)
- 1 medium-sized potato, chopped into cubes
- 1 medium-sized carrot, chopped into cubes
- 1/2 cup peas
- 1 dry red chili
- 6-7 curry leaves
- 1 small onion, finely chopped
- 1 tbsp coconut oil
- dash of asafoetida
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds
- 2 tbsp peanuts
- 2 tbsp raisins (washed and drained)
- 1 tsp chana dal
- 1 tsp urad dal
- Salt to taste (1/2 to 1 tsp, taste and proceed)
- 1/4 cup water (to make the savory vermicelli)
- juice of half a medium-sized lemon
- 1/4 tsp turmeric powder
Instructions
- Boil 4 cups of water in a large stockpot.
- Switch off the flame and place the sweet potato vermicelli in boiling water for 20 minutes.
- Rinse and drain with cold water using a colander.
- Cut the long vermicelli strands into shorter strands.
- Heat oil in a pan and fry the peanuts and raisins to a golden brown. Transfer to a plate.
- Place the same pan on medium heat. Add mustard seeds and once they pop, add red chili and curry leaves.
- Stir fry for a minute and add cumin seeds, chana, and urad dal. Stir fry until they turn golden.
- Next, add the onion and fry till they become translucent.
- Add potato and 1/4 cup water.
- Cover and cook in low to medium heat for 7 minutes.
- Add carrots and peas and cover and cook for an additional 3 minutes.
- Next, add turmeric powder, salt, and asafoetida.
- Add in the cooked vermicelli, fried peanuts and raisins, and lemon juice. Give everything a good mix and cook until the water is evaporated.
- Serve warm.
Notes
The sweet potato glass noodle can be ordered on amazon.
Add vegetables of your choice. Potatoes take a longer time to cook. I would suggest adding vegetables to make it a more fiber-rich wholesome meal
There, you have a perfect nutritious options that ticks off all the categories necessary for a wholesome meal. If you enjoyed making this, I would also recommend trying out this spicy laksa made with beautiful purple potato starch noodles, that I found at a local Korean store. Here is a sneak peek of the beauty!
If you made this savory sweet potato vermicelli, do let us know in the comments below.
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