Vermicelli is a widely used pasta variety, especially in Asian cuisine. However, certain countries have different versions of this rice vermicelli noodles. Traditionally, vermicelli is characterized by its long and slender threads compared to other pasta varieties. It is commonly described as something similar to spaghetti. In Italy, they have thicker vermicelli compared to regular spaghetti; while in most English-speaking countries, vermicelli is thinner. Here’s a trivia, although pasta is often perceived to be a signature dish of Italy, its true origin is China. Rumour has it that Marco Polo, the world-renowned explorer, actually brought the idea from China to Italy during the 13th century. Further research even claimed that the origin of pasta was traced back to the 4th century B.C. Well, we can’t be sure about it except that pasta is one of the priceless treasures of the culinary world.
Today, the traditionally long and slender vermicelli is still extensively used in various cuisines. They are also available in different cuts, just like MTR Vermicelli Short Cut. It is now being used across a vast selection of flavourful dishes all over the world and has become a signature ingredient for some famous dishes including the Korean Japchae, Mexican Fideo, Pad Thai, Indonesian Mie Goreng, Vietnamese Pho, and a lot more.
The MTR short cut vermicelli, on the other hand, is a more suitable variety for Indian cuisine. This 100% suji vermicelli works best with India’s very own kheer, upma, and vegetable pulao to name a few. There are so many vermicelli recipe/s that you can try and we have gathered some of them to help you get started.
Must-try Recipes with MTR Vermicelli Short Cut
We have gathered some of India’s finest vermicelli recipes that you can easily prepare at home. Some of the ingredients for this recipe are also available here at Red Rickshaw - don’t forget to check them out.
- 1 teaspoon of ghee
- 1 cup of MTR Vermicelli Short Cut
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon split black gram (urad dal)
- 1 sprig of curry leaves
- A pinch of asafetida
- 1 large onion, chopped
- 2 green chillies, chopped
- 1-inch piece of fresh ginger
- 1 cup vegetables (green beans + carrot)
- 1 cup water
- 1/4 cup frozen green peas
- Salt to taste
- In large frying, set over low heat, sauté and stir your MTR Vermicelli Short Cut for about 5 minutes or until the colour changes to a golden brown. Transfer to a clean plate and set aside.
- In the same pan, heat oil over medium-high heat. Add the mustard seeds, urad dal, curry leaves, and stir in asafetida.
- Add the ginger, onions, and green chillies. Stir continuously until the onions soften.
- Add the carrots and beans. Saute continuously until the vegetables are almost cooked through. Add one cup of water. Turn up the heat until it boils.
- Add the pan-fried vermicelli and turn down the heat to a medium setting.
- Let it simmer until the vermicelli completely absorbs the water.
- Add the green peas and stir for another couple of minutes.
- Transfer to a serving plate and enjoy!
You can also try:
- Indian Sweet Vermicelli with Dates
- Vermicelli Pudding (Seviyan Kheer)
- Vermicelli Pulao
- Indian Style Coconut Rice Noodles
- Vermicelli Payasam