A quick and light yet delicious snack/breakfast item that can be ready in less than 15 minutes.
I prefer using Bambino vermicelli available in Indian grocery stores.If not readily available ,substitute
Chinese rice noodles(very fine ones).
16 ozs vermicelli
8 ozs frozen shredded coconut(defrosted)
5/6 tbsps oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp urad dal(optional)
5/6 dried red whole chillies
5/6 tbsps chopped cashews
Few curry leaves
Salt to taste
A pot of boiling water
Heat the oil in a pan and add the mustard seeds,the cumin seeds,the urad dal and the cashews and sauté on low till cashews and dal turn golden.Add the curry leaves and the red chillies and stir in the coconut and salt.Mix well.
In the pot of boiling water add some salt and a tbsp of oil.Add the vermicilli and cook for 2 minutes till it
looses its transulence.Do not overcook as it will become lumpy.Immediately drain in a fine colander and add the vermicilli to the pan containing the seasonings.Stir well on a medium flame for 2 minutes.
Be careful while mixing as it will get mushy if stirred too much.
Optional:To make it more nutritious you can add a cup of boiled cubed carrots and boiled peas.
Or also a chopped sauteed onion.Add this to the seasoning mix before adding the boiled vermicilli.