Milee started primary 2 weeks back. With this new academic year comes brand new fundamental changes in our daily schedule. Apart from “waking up before the sun” there are more pressing matters to be dealt with. What do I put in her lunch box? The pre primary phase of her school pampered us mothers by “compulsory” providing them with snacks, but now the dream period seems to be done. They pass the batons to us, and what do we do?
We rack our puny brains to fill awesomeness(read: yumm yet healthy) in tiny tiffins so that the persnickety remains satiated and filled. Phew! A towering task.
Yet, the food must be made, the box packed, the child gratified.
Here I have this delicious sly camouflaged snack, which will fill the box as well as Mr/Miss Picky’s tummy.
Roasted semolina vermicelli is sautéed with veggies in chinese style, with minimal sauces but huge flavors from garlic and scallions leaves. A nutritious close cousin of our very dear traditional noodles.
So, I have whole grain from semolina, all great nutrients from the host of fresh vegetables in it and ofcourse yummness certified from Miss Milee. Yay! got one more dish in my what-to-give-in-her-lunch-box list!
I know, not all kids eat all their greens. So play around with the vegetables. Customize the recipe according to your child’s favorites. Use more of what he likes, a little lesser of what he grimaces at. Peas and Corn are a no-no for mine, but I indulge her fussines by not hounding her dish with the forbidden eats… but adding a little bit nonetheless.
- 1 cup roasted semolina vermicelli, I used MTR’s
- 1 onion, sliced thinly
- 2 tbsp colored peppers, sliced
- 1/2 cup of veggies, sliced thin. I used cabbage,carrot and beans
- 1 tsp ginger garlic paste
- 1-2 green chilies, sliced length wise – use accordingly
- 1 spoon oil
- 1/2 tsp soy sauce
- 1/2 tsp vinegar
- salt to taste
- pepper powder to taste
- 1 tbsp spring onion greens
First, boil the vermicelli like how you would do it with noodles. That is in a pot of boiling water, throw in salt and little oil and put the vermicelli in. Since it is roasted, this process hardly takes time, so keep an eye. Once almost done, cover the pot with a lid. Keep aside.
In a wok, heat the oil up and like traditional noodles we proceed. Saute ginger garlic paste, green chili and onions. Then thow in the colored peppers. Saute. Once done, add the sliced veggies and salt. Sprinkle a few drops of water. Stir fry on high. Once 3/4th done, add the sauces and pepper powder. Mix well. To this add the strained vermicelli, and onion greens. Turn the flame on high, toss.
Serve hot or if you intend to pack in your little one’s box, slightly cool the mock noodles and shut tight.
They resemble and taste a lot like the usual fare, but this version with “sevviyan”(vermicelli) is healthier and guilt free. So pile on in those tiffin boxes and be mighty pleased when it returns empty.