Cook the cubed carrot and garlic (and peppers) in a pan/wok with water until under with salt. When they are almost done you can add the peas, vermicelli, and white parts of spring onion. It is important you will keep stirring now so it does not burn! Add tiny bits of water if that going to happen. Stir till vermicelli ready. Add the spices and heat for 1 minute. Turn the heat off and add the yoghurt. Add the greens of the spring onion, peanuts, coconut flakes, chilliflakes, etc. as topping.
This can be eaten all moments of the day by the way. I just make it too much as a sort of instant noodles late at night.. so called it a snack :’)
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* Vermicelli, 80 grams
* Garlic, 1 clove
* Spring onion, 1 stalk
* Peas, 60 grams
* Carrot, 80 grams
* Garam masala 1/2 tablespoon
* Paprika powder 1/2 tablespoon
* Greek or Turkish yoghurt, 2 tablespoons
* Peanuts, 1 tablespoon
* Salt to taste
* Chiliflakes 1 teaspoon (optional)
* Madame Jeanette pepper 1/4th (optional)
* Grated coconut 1 teaspoon (optional)
Cook the cubed carrot and garlic (and peppers) in a pan/wok with water until under with salt. When they are almost done you can add the peas, vermicelli, and white parts of spring onion. It is important you will keep stirring now so it does not burn! Add tiny bits of water if that going to happen. Stir till vermicelli ready. Add the spices and heat for 1 minute. Turn the heat off and add the yoghurt. Add the greens of the spring onion, peanuts, coconut flakes, chilliflakes, etc. as topping.
This can be eaten all moments of the day by the way. I just make it too much as a sort of instant noodles late at night.. so called it a snack :’)