Semiya Pulao/Indian Style Stir Fried Noodles

uss free food is always welcome but quite often these recipes are very underrated. We make them quite often whenever we are racing against the clock to put food on the table but when it comes to showcasing your work we often put them in the back burner as 'yeh to ainvayi hai'. This is one such dish atleast in my household. I cannot remember how many times I have made it. Many different occasions - be it a quick lunch or dinner, pack something in a hurry for hubs occasional lunchbox or on kiddo's sudden demand of 'noodles'.  Every time I made it I always got applauded on how good it was. Never gave it much thought. Gradually it started to grow on me. The proverbial last straw was when I saw several foodies on the world wide web talking about how their semiyan got soggy and sticky when they tried this dish. That is when I decided it was time. So here goes - a savory indian noodle dish kicked up a notch with indian spices and ready in no time.

Ingredients:
Thick Vermicelli/Semiya ............. 1 1/2 cups
Oil ....................................... 2 tbsp + 1 tsp
Mustard Seeds ......................... 3/4 tsp
Cashews or peanuts ................... 2 tbsp optional
Curry Leaves ........................... 5-6
Peas ..................................... 1/4 cup
Green Chillies .......................... 1-2 finely chopped
Tomato .................................. 1 small chopped
Onion .................................... 1 small, finely chopped
Asafoetida .............................. a pinch
Turmeric Powder ...................... 1/2 tsp
Coriander powder ..................... 1 tsp
Salt ....................................... to taste
Lemon juice ............................ 2 tsp
Cilantro Leaves ........................ for garnish

Method:
1. Heat 1 tsp of the oil in a pan on medium heat.
2. Once the oil is hot, roast the Vermicelli till it turns light golden. Stir continuously as it burns easily. Once done, remove to a plate. Keep aside.
2. In the same pan, add about 4 -5 cups of water and boil, cook semiya till transparent, about 2-3 minutes. Drain immediately. Add 1 tsp oil and spread on a plate. Let it cool down to room temperature.
3. In a pan add oil, add in mustard and allow to splutter
4. Add in peanuts and the cashew
5. Cook till they turn to a light golden color.
6. Add in the turmeric powder, asafoetida and salt. Mix well.
7. Add in the curry leaves and allow them to cook for few seconds.
8. Add in the onions, green chillies and turmeric and salt.
9. Cook till the onions soften. Add tomato, peas and coriander powder and cook till everything mixes, for 3-4 minute
10. Add in semiya, give a gentle mix.
11. Cook for 2 minutes, add lemon juice and cilantro. Serve hot. ENJOY!

Notes:
1. You can use different veggies like, carrot, cauliflower, potatoes, corn or any other of your choice.
2. Use roasted semiya to save time.

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