Vermicelli with Edamame

Ingredients:

• 2 cups of Wheat Vermicelli ( can substitute with rice Vermicelli in case of gluten allergy)

• 1/2 Tsp Turmeric

• 1-2 green chillies slit in middle

• 1/2 inch Ginger minced

• 1/4 Tsp Mustard seeds

• 1 Tsp Sesame oil

• 1 Onion sliced thinly

• 1 Tomato cut small

• 1 cup Fresh Cilantro chopped small

• 1-2 cups shelled Frozen Edamame -defrosted

• 3- 3 &1/2 cups Water

Directions:

• In a deep Non-stick Pan add oil and heat

• Add the Ginger, Mustard seeds, and allow seeds to splutter ( seeds gently pop)

• Add the Onions, Tomato and sauté till slightly brown

• Add the Green chili, Turmeric, Vermicelli and allow spices to coat the ingredients

• Add the Edamame, Fresh Cilantro and sauté gently

• At this point add the boiling water and cover with lid and allow to simmer on lower heat

• When water is almost completely absorbed, turn off heat and allow to steam covered.

• Serve with Raita, Korma or by itself

This dish is aromatic and healthy. You can vary the heat by restricting the number of green chilis you add to the dish. The Edamame still maintains a crunch, it adds texture and a boost of protein to the dish.

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