Asian Vermicelli Noodle Breakfast Bowl
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Ingredients
- 1 onion small
- 2-3 green chilli
- 1/2 bell peppers
- 1/2 cup Mushroom chopped
- 1/2 cup Corn kernels frozen or fresh
- 1 Tbsp Oil
- 1 cup Vermicelli pasta
- Salt to taste
- 1 tsp chilli powder mild (optional)
- 1-2 tbsp sriracha sauce hot sauce
- 2 tbsp soy sauce
- 1 tsp Thai ginger grated
- 1.5 cup water
- 1/3 cup coconut milk
- lime juice
- coriander leaves
- 4-5 Tbsp Roasted Peanuts
Instructions
- Heat oil in a pan add chopped onion, chopped green chili and saute them.
- Add chopped bell peppers, Mushrooms, corn and saute over medium heat for 2-3 minutes.
- Add vermicelli noodles and mix well.
- Now add salt, red chili powder, sriracha sauce, Thai ginger and soy sauce.
- Add 1.5 cup of water and Coconut milk.
- Mix well, after it comes to boil reduce the heat and simmer for 5-6 minutes on low heat.
- Stir in between.
- Add Chopped baby tomatoes and roasted peanuts.
- Serve in a bowl, garnish with lime juice, toasted peanuts, and coriander leaves and serve hot.