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Top view of a white bowl with rice vermicelli topped with coconut.

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
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Prep Time: 5 minutes
Cook Time: 20 minutes
Course: noodles pasta
Cuisine: south indian
Servings: 6 Servings

Ingredients

  • 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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