South Indian Style Vermicelli Noodle and Soya Chunk Stir Fry
Ingredients
- vermicelli noodles: portion for 2 soaked in kettle boiled water for 10 minutes then drained
- soya chunks: 1 c soaked in kettle boiled water for 15 minutes then drained and squeezed to remove liquid
- onion: 1 sliced
- ginger: 1t grated
- mustard seeds: 1t
- asafoetida: 1t
- urid dal: 2t
- fenugreek seeds: 1t
- fresh curry leaves: 10-12
- chilly powder: 2t
- curry powder: 1t
- coconut milk: 1 c
- salt to taste
- coconut oil: 1t
- toasted sesame seeds: 1t
Preparation
Heat coconut oil in a wok
When oil is hot add mustard seeds, asafoetida and curry leaves
Cook on low heat till seeds splutter then add urid dal and fenugreek seeds
Add ginger, onion, a pinch of salt, chilly powder and curry powder
Cook stirring constantly
Add soya chunks and coconut milk
Cook for a few more minutes then add noodles
Season with salt and mix well to combine
Garnish with toasted sesame seeds
