Indian Style Coconut Rice Noodles | Coconut Sevai

Coconut rice noodles or coconut sevai is a quick and easy to make South Indian dish. Fresh coconut adds lots of flavor to this rice vermicelli stir fry. Made with just handful of ingredients, this is a perfect dish to make for any meal of the day.

You can make the dish wholesome by adding your favorite veggies or protein. Check out the 'Expert Tips' section for more idea. Post includes video of the rice noodle stir fry making.

About the Recipe

We Indians love our noodles. Be it, the Indo Chinese Hakka noodles or the wheat noodles used in this sheer qurma.

In South India, noodles aka sevai are traditionally made from scratch. Usually rice flour is used but these days other flours like ragi or millets are also being used. They are widely used in South India especially in Tamil Nadu and Kerala.

Instead of making them from scratch, I simply use store bought rice vermicelli or noodles. They are widely available in most Indian or Asian stores. They come in several different widths - starting from thick noodles used in Pad Thai to skinny rice vermicelli. The thin vermicelli size is the most closest in shape to traditionally made rice sevai.

Fresh grated coconut gives these noodles are nice nutty flavor. This dish takes less than 20 minutes to make and is great to serve for breakfast or lunch or as an after school snack.

Serve with this tasty plum tomato chutney or your favorite dal for a delicious meal.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make vermicelli noodle stir fry or coconut sevai:

• Rice noodles:
  • They are available in both fresh and dried forms. Fresh ones are in the refrigerated section while the dried ones are with other Asian ingredients or in the pasta/ noodle section.
  • When buying rice noodles, look for brands that have only rice and water as ingredients. The thin vermicelli size is the most closest in shape to traditionally made rice sevai.
• Coconut - you can use freshly grated coconut or use frozen. You can also use unsweetened shredded coconut - simply soak this in hot water for 15 minutes, then drain and use.
• Cashews
• Green/ red Thai chilies
• Mustard seeds, urad dal, curry leaves

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make Indian style coconut rice noodles:

Cook the noodles as per package instructions. For dried noodles, bring a large pot of water to boil. Add the noodles and turn off the heat. Cover the pan and set it aside for 3~4 minutes. Drain and rinse with cold water. Keep aside until ready to use.

In a large skillet, heat coconut oil on medium flame. Add the mustard seeds and once they start to pop, add the urad dal and cashews. Cook until they are golden brown. Add the onions, curry leaves, green chilies and cook for about 4 minutes or until the onions are lightly browned around the edges.

Add the grated coconut and stir fry until the coconut turns golden brown. Make sure not to burn the coconut.

Stir in the cooked rice noodles and salt. Toss to make sure all the ingredients are well combined and the noodles are heated through, about 2 minutes. Serve right away.

Expert Tips

• Rice noodles or vermicelli are available in both fresh and dried forms.
  • Fresh ones are in the refrigerated section while the dried ones are with other Asian ingredients or in the pasta/ noodle section.
• When buying rice noodles, look for brands that have only rice and water as ingredients. The thin vermicelli size is the most closest in shape to traditionally made rice sevai.
• Make sure that the rice vermicelli are not overcooked. This will make them clumpy and that's not very appealing. So follow the package directions accurately.
• If using dried coconut, then soak it in hot water for 15 minutes. Drain and use as needed.
• I always have frozen grated coconut in my freezer. So I can just break off a chunk and defrost in the microwave for using in recipes like this.
• Toasting coconut until golden brown makes it nutty and delicious. This is an important step in making the dish, so make sure to take your time and not burn it.
• Instead of making coconut rice noodles, you can also make lemon sevai. Toss the noodles with toasted peanuts, lentils and some lemon juice.
• To make this rice vermicelli stir fry more wholesome, add veggies and/ or protein. Here are some ideas:
  • thinly sliced cabbage, carrot, green beans and green peas.
  • crispy tofu or paneer.
  • skip the coconut and add tomato to make tomato sevai.
• Serve with this tasty plum tomato chutney or your favorite dal for a delicious meal.

You might also like

Here are a few more noodle recipes that you might like:

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Recipe Card

Indian Style Coconut Rice Noodles

This Indian style Coconut Rice noodles recipe is a quick and easy recipe. It is perfect to make for quick breakfast or lunch. Toasted Coconut adds lots of flavor to the dish.

Author: Pavani

Print Pin Rate

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Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Course: noodles pasta

Cuisine: south indian

Servings: 6 Servings

Ingredients

1x2x3x

• 1 pound Rice noodles/ vermicelli, dried or fresh*
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 tablespoon Urad Dal
• 3 tablespoons Cashews
• 1 Large Red Onion, thinly sliced
• 3~4 Thai Green or Red Chilies
• 8~10 Curry leaves
• 1 cup Fresh grated coconut or use ½ cup dried coconut*
• To taste Salt

Instructions

• Cook the noodles as per package instructions. For dried noodles, bring a large pot of water to boil. Add the noodles and turn off the heat. Cover the pan and set it aside for 3~4 minutes. Drain and rinse with cold water. Keep aside until ready to use.
• In a large skillet, heat coconut oil on medium flame. Add the mustard seeds and once they start to pop, add the urad dal and cashews. Cook until they are golden brown, about 1~2 minutes.

  Add the onions, curry leaves, green chilies and cook for about 4 minutes or until the onions are lightly browned around the edges.
• Add the grated coconut and stir fry 1~2 minutes or until the coconut turns golden brown. Make sure not to burn the coconut.

  Stir in the cooked rice noodles and salt. Toss to make sure all the ingredients are well combined and the noodles are heated through, about 2 minutes. Serve right away.

Video

Notes

• Rice noodles or vermicelli are available in both fresh and dried forms.
  • Fresh ones are in the refrigerated section while the dried ones are with other Asian ingredients or in the pasta/ noodle section.
• When buying rice noodles, look for brands that have only rice and water as ingredients. The thin vermicelli size is the most closest in shape to traditionally made rice sevai.
• Make sure that the rice noodles are not overcooked. This will make them clumpy and that's not very appealing. So follow the package directions accurately.
• If using dried coconut, then soak it in hot water for 15 minutes. Drain and use as needed.
• I always have frozen grated coconut in my freezer. So I can just break off a chunk and defrost in the microwave for using in recipes like this.
• Toasting coconut until golden brown makes it nutty and delicious. This is an important step in making the dish, so make sure to take your time and not burn it.
• Instead of making coconut rice noodles, you can also make lemon sevai. Toss the noodles with toasted peanuts, lentils and some lemon juice.
• To make this rice vermicelli stir fry more wholesome, add veggies and/ or protein. Here are some ideas:
  • thinly sliced cabbage, carrot, green beans and green peas.
  • crispy tofu or paneer.
  • skip the coconut and add tomato to make tomato sevai.
• Serve with this tasty plum tomato chutney or your favorite dal for a delicious meal.

Nutrition

Calories: 416kcal | Carbohydrates: 72g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 144mg | Potassium: 206mg | Fiber: 4g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 61mg | Calcium: 33mg | Iron: 2mg

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