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Semiya Upma

5/5 from 1 Customers
£0.00
SKU
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These fried noodles are a popular breakfast dish in South India, but of course, curry-spiced noodles make a great meal at any time of the day! Frying the dry semiya (vermicelli) in advance adds a deep, nutty flavour, and helps to keep the noodles separate in this really easy and satisfying Curry Legend meal.

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Reviews

These fried noodles are a popular breakfast dish in South India, but of course, curry-spiced noodles make a great meal at any time of the day! Frying the dry semiya (vermicelli) in advance adds a deep, nutty flavour, and helps to keep the noodles separate in this really easy and satisfying Curry Legend meal.

Which Legend Book?: Curry Legend Club Recipes
Haldi Needed: 3
Mirchi Needed: 1
Jeera Needed: 2
Methi Needed: 2
Page Number: 60
Goes great with...: Green chutney (p201) and onion salad (p176) from How to be a Curry Legend
Also works a treat with...: Dried egg noodles or spaghetti
Serves: 4
Serves: 4
Heat Rating: 2/5
Prep time: 25 mins
Cooking Time: 40 mins
More Information
Description

These fried noodles are a popular breakfast dish in South India, but of course, curry-spiced noodles make a great meal at any time of the day! Frying the dry semiya (vermicelli) in advance adds a deep, nutty flavour, and helps to keep the noodles separate in this really easy and satisfying Curry Legend meal.

Shopping List
  • 500g diced chicken (thighs are best) or use paneer for a veg version
  • 2 carrots
  • 100g peas (fresh or frozen)
  • 15g bunch of coriander (optional)
  • 1 onion
  • 2 tomatoes
  • 1 lemon
  • 50g unsalted cashew nuts or flaked almonds
  • 250g dried vermicelli pasta
Equipment Needed
  • Mixing bowl
  • Large lidded pan

Product Rating (1):

5/5

Very simple to make and really tasty - has become a firm family favourite!

It's great to hear that this yummy Curry Legend club recipe is a favourite in your household, Tristan!

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