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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is one of my healthier and easy breakfast recipes. My husband loves this one for weekend brunch.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a deep, dry skillet over medium heat. Add vermicelli; cook and stir until lightly toasted, 1 to 3 minutes. Transfer to a bowl.

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  • Heat oil in the skillet over medium heat. Add peanuts and cashews to the hot oil and fry until golden brown, 3 to 5 minutes. Transfer to a bowl.

  • Add chiles, garlic, ginger, cumin seeds, and mustard seeds to the skillet. Cook and stir until chiles are slightly tender, 1 to 3 minutes. Add onion and salt. Cover and cook until onion is translucent, 3 to 5 minutes more. Add water and bring to a boil. Add vermicelli, peanuts, and cashews to the skillet and stir continuously to avoid lumps, about 1 minute.

  • Reduce heat to a simmer, cover skillet with a lid, and cook until smooth, about 5 minutes more.

Nutrition Facts

450 calories; protein 14.5g; carbohydrates 55.7g; fat 21.2g; sodium 1953.2mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/24/2018
I enjoyed this for breakfast.. very different from my usual I prefer savory over sweet so this was perfect for me Read More