Saturday, September 7, 2019

Rice Noodles With Assorted Vegetables (Vegetable Sevai)

Rice Noodles With Assorted Vegetables (Vegetable Sevai/Rice Noodles) is a pretty easy and delicious Gluten Free recipe perfect for brunch, lunch or dinner  as well as a teatime treat too. Traditionally, rice noodles were prepared fresh but the packaged noodles make it so much easier and quicker.

The dish is South Indian Style when served with the arachu kalakki or chutneys; it has Chinese flavors when served with the chile-garlic sauces!


1. Allow the rice noodles to cool a bit; cool noodles will help prevent stickiness.

2. The vegetables maybe varied according to preference or availability. Frozen mixed veggies maybe another option.

2 Servings


4-5 oz (120 g) Rice Noodles (dry)
1/2 tsp Brown Mustard Seeds
1 Tbsp Chana Dal
1 Tbsp Urad Dal
1 stem fresh Curry Leaves
3-4 Green Onions/1 small Onion
1 Hot Pepper (Serrano/Jalapeno) deseeded and minced
1 Tbsp fresh Ginger, minced or finely grated
1 clove Garlic, minced (optional)
Salt to taste
1 Handful Green Beans, blanched, cut into small pieces
1 small Bell Pepper OR 7-8 Mini Peppers (all colors), slivered
1 Wedge Cabbage, thinly sliced
1 handful Peapods (Snow Peas/Sugarsnaps), ends trimmed, slivered
1 Carrot, cut in fine matchsticks or corasely shredded
1/4 tsp Turmeric
1 fresh Lime, juiced
Coriander Leaves (Cilantro)

To Serve

Coriander Leaves (Cilantro) for garnishing
Handful of roasted Cashews/Peanuts for garnishing 


Soften/cook the rice noodles according to package directions. Drain and set aside.

Heat a wok/skillet and add the mustard and the dals. Cook green onions, ginger and garlic with a pinch of salt in a wok/pan/skillet for about 2-3 minutes. 

Add cabbage, peapods, and carrots and cook covered until just tender for another minute or two.

Stir in the rice noodles, heat through. If the noodles and veggies are dry, sprinkle a tablespoon or so of water while heating. Turn off heat, cover and let rest for 5 minutes. 

Stir in lime juice to taste and the coriander leaves.

Serve hot/warm, or at room temperature garnished with the nuts and cilantro. Pass the arachu kalakki, chutneys, or the Chile Sauces.


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