Vegan recipes: Stir-fried spring veg vermicelli
This vegan Indian dish couldn’t be simpler. Just throw the ingredients into the pan and enjoy this light and bright #plantbased supper.
2-3 tbsp vegetable oil
2 dried red chillies
1 tsp brown mustard seeds
2 tsp chana dal
14 fresh curry leaves
1 red onion, finely sliced
15g root ginger, finely shredded
Salt and pepper
¼ tsp turmeric
1 large carrot, cut into 7.5cm sticks
12 asparagus spears, finely sliced
2 spring onions, finely sliced
2 handfuls of edamame beans
300g packet fine rice noodles
2-3 tbsp lemon juice, to taste
Handful of chopped mint leaves
Handful roasted peanuts, crushed
1 Heat oil in a large non-stick pan. Add chillies and seeds and, once popping dies down, chana dal and curry leaves. When dal starts to colour, add onion, ginger and seasoning. Sauté for 3-4 mins; add turmeric. Fry for 20 secs, stir to mix well; add the rest of the veg.
2 Stir-fry for 2 mins, add noodles and juice. Cook for 2 mins, or till noodles soften but veg is crunchy.
3 Add mint and peanuts and serve.
Stir-fried spring veg vermicelli from Anjum’s Quick & Easy Indian By Anjum Anand (Quadrille, £18.99; photography Lisa Linder).