Indian Stir-Fried Spring Veg Vermicelli With Peanuts


by Anjum Anand |

Preparation Time

10 minutes

Serves

2

Nutrition

N/A

Puree

Blend some of the lentils, beans and noodles until smooth.

Finger Food

Let your baby pick at the edamame beans, sliced carrots and noodles

Ingredients

  • 2–3 tbsp vegetable oil

  • 2 dried red chillies (optional)

  • 1 tsp brown mustard seeds

  • 2 tsp chana dal

  • 14 fresh curry leaves

  • 1 red onion, finely sliced

  • 15g root ginger, peeled weight, finely shredded

  • Salt and freshly ground black pepper

  • 1⁄4 tsp turmeric

  • 1 large carrot, cut into 7.5cm matchsticks

  • 12 asparagus spears, tips cut whole on the diagonal, stalks finely sliced

  • 2 spring onions, finely sliced on the diagonal

  • 2 handfuls of edamame beans

  • 300g packet fine rice noodles

  • 2–3 tbsp lemon juice, to taste

  • Small handful of finely chopped

  • Mint or coriander leaves

  • Small handful of roasted salted peanuts, lightly crushed

Noodles are a great food to eat for your baby as they're soft, and also make good finger food for your toddler to pick up. This dish is fresh, quick and easy to prepare

  1. Heat the oil in a large non-stick sauté pan. Add the chillies (if using) and mustard seeds and, once the popping dies down, the chana dal (lentils) and curry leaves.

  2. Once the lentils start to colour, add the red onion, ginger and seasoning and sauté for three to four minutes before adding the turmeric. Fry for 20 seconds, stirring to mix well, then add the rest of the vegetables.

  3. Stir-fry for two minutes, then add the rice noodles and lemon juice and continue to cook for another two minutes, or until the noodles are soft but the vegetables are still crunchy.

  4. Stir in the herbs and peanuts and serve hot or warm.

This recipe is taken from Anjum's Quick & Easy Indian by Anjum Anand (Quadrille, £18.99). Photos by Lisa Linder.

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