I’m sharing how to make a Chinese-style Semiya recipe using the stovetop and Instant Pot with an easy step-by-step photo and video. Chinese-style Vermicelli noodles have been my go-to dish for the week— they take very little time to cook and easily absorb any sauces. This recipe is versatile because, much like fried rice, you can add anything you have in your fridge along with the noodles. Plus, it is very light on the stomach. You can use tofu or paneer to make this easy vegetable vermicelli recipe more nutritious, flavorful, and heartier. I always ensure I have Vermicelli in my pantry because it is a lifesaver when I run out of ideas for breakfast or my son’s lunchbox. This Chinese Vermicelli doesn’t need much to work on; add vegetables for some nutrition, and you have a one-pot meal ready in 20 to 30 minutes!
This Indo Chinese Vermicelli is
It is Healthy, delicious, and loaded with veggiesMeal prep friendlyIt gets done in less than 30 minutesNo long list of ingredients requiredIt’s versatile! You can put your spin on this dish by adding your favorite vegetables, sauces, or spices.It can be made for get-togethers or any party.Perfect for breakfast, snack, easy dinner, or lunchbox!!
Ingredients required
Vermicelli – is also known as Sevai, semiya, seviyan, or shevaya. It looks like spaghetti pasta but thinner and broken into smaller pieces. It is readily available in Indian grocery stores. For this recipe, we will be using roasted Vermicelli. If you cannot find roasted Vermicelli, buy an unroasted variety and roast it before using it in this recipe. I use Bambino or MTR roasted Vermicelli.Veggies – I prefer using green onion, beans, carrots, corn, and bell pepper (any color). You can add veggies of your choice.Aromatics: Ginger and garlic are used for the flavors and aroma.Sauce: You will need dark soy sauce, tomato ketchup, schezwan sauce, and Vinegar.Salt – for the tasteOil – Any oil will work in this recipe.
Please refer to the recipe card for exact measurements of ingredients.
Step-by-step process
Heat oil in a wok or pan. Add grated ginger and garlic paste. Saute them for 10 seconds.Add all the vegetables (Green onions, carrots, green beans, corn, and bell pepper). Stir and let it cook for 2 minutes.Add roasted Vermicelli, salt, Soy sauce, tomato ketchup, Vinegar, and schezwan sauce. Mix them very well.Add hot water, stir, cover it, and let it simmer for 7 to 8 minutes on medium heat or until Vermicelli gets cooked and all water gets dried. Don’t forget to stir in between and ensure nothing sticks to the bottom.
Switch off the flame. Rest for 5 minutes to settle and absorb any excess liquid.Open the lid and fluff the Vermicelli with a fork.Indo Chinese Vermicelli is ready. Garnish it with green onion greens and serve hot.
How to make this in an Instant Pot?
Heat oil on sauté mode.Once the oil is hot, add ginger and garlic. Saute for 10 seconds.Now add all the remaining ingredients (green onions, carrots, bell pepper, corn, green beans, Vermicelli, salt, soy sauce, Vinegar, schezwan sauce, tomato ketchup) and 2.5 cups of water.Stir everything well and ensure nothing is stuck at the bottom of the Pot.Close the Instant Pot with its locking lid, and keep the vent valve in the sealing position.Turn off the sauté mode, press the pressure cook/manual button, and set the time for 1 minute under high pressure.Then let the pressure release naturally.Open the Instant Pot and fluff the Chinese Vermicelli with a fork.Garnish it with green onions and serve hot.
Use roasted Vermicelli in this recipe. If using raw variety, roast it before using it in the recipe.You can use vegetables of your choice.This recipe can be doubled. However, the Vermicelli will take longer to cook in the liquid.
More Indo-Chinese Recipes
Chinese SamosaManchow SoupSchezwan FrankieSchezwan Noodles
Warm Regards, You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
