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Milk Street Recipe

Indian Vermicelli with Peas and Cilantro

30 minutes

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Indian Vermicelli with Peas and Cilantro

Semiya upma, which inspired this recipe, is an Indian noodle dish commonly eaten for breakfast or as a snack. With bold flavors from spices, chili and herbs, we find it also makes a satisfying vegetarian dinner. This is a one-pot dish that doesn’t require boiling then draining of the noodles, so it can be on the table in well under an hour.




Don’t forget to thaw the peas. They’re added at the very end, so if they’re still frozen, they’ll cool the dish. Vermicelli cooks quickly; refer to the package for the approximate cooking time, but to avoid soggy noodles, make sure to check for doneness a minute or so before.

30 minutes

Rob N.

We sourced Indian vermicelli and it became al dente REALLY fast. So much so, we barely got the final ingredients into the pot and by then the vermicelli was pretty mucky. Will try again allowing less time for the (Indian) vermicelli...

Jennifer B.

just so so. and yes, it can turn mushy quick.

Katherine K.

I'm confused, the recipe doesn't call for Indian vermicelli, just vermicelli, I'd assume regular Italian pasta.

Lynn C.

Hi Katherine -

Yes, our version of the recipe uses Italian vermicelli since it's easier to find.

The Milk Street Team

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