How to cook Perfect Wheat Vermicelli for Breakfast

A light, wholesome, and quick breakfast made with clean wheat vermicelli and simple pantry ingredients. Ready in minutes, perfect for busy mornings.

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Makes: 2–3 Servings

Ingredients for the Vermicelli

• 1 cup wheat vermicelli
• 1 tbsp oil (cold-pressed preferred)
• ½ tsp mustard seeds
• ½ tsp cumin
• 1 onion, finely sliced
• 1 green chilli, slit
• 1 small carrot, diced
• ¼ cup green peas
• ¼ cup capsicum, chopped
• Salt to taste
• 1½ cups water
• Lemon juice, as needed
• Fresh coriander, chopped

Instructions

1. Dry roast the wheat vermicelli in a pan on low heat until it turns light golden. Set aside.
2. In the same pan, heat oil and add mustard seeds and cumin. Let them splutter.
3. Add onion and green chilli. Sauté for a minute until fragrant.
4. Add carrot, peas, and capsicum. Cook for 2–3 minutes until the veggies soften slightly.
5. Add the roasted vermicelli, salt, and water. Mix well and bring to a gentle boil.
6. Cover and cook for 4–5 minutes until the vermicelli absorbs all the water and turns soft.
7. Turn off the heat. Add lemon juice and fluff gently with a fork.
8. Garnish with fresh coriander and serve warm.