{"id":4778,"date":"2023-03-02T20:55:23","date_gmt":"2023-03-03T03:55:23","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=4778"},"modified":"2023-03-02T20:55:24","modified_gmt":"2023-03-03T03:55:24","slug":"indo-chinese-vermicelli","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/indo-chinese-vermicelli\/","title":{"rendered":"Indo Chinese Vermicelli"},"content":{"rendered":"\n

A healthy and vegan savory recipe made with Vermicelli, vegetables, soy sauce, schezwan sauce, and Vinegar, this Indo-Chinese Vermicelli is easy to make and ready in less than 30 minutes. Perfect for breakfast, snack, easy dinner, or lunchbox!!<\/p>\n\n\n\n

I’m sharing how to make a Chinese-style Semiya recipe using the stovetop and Instant Pot with an easy step-by-step photo and video.<\/p>\n\n\n

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Chinese-style Vermicelli noodles have been my go-to dish for the week— they take very little time to cook and easily absorb any sauces.<\/p>\n\n\n\n

This recipe is versatile because, much like fried rice, you can add anything you have in your fridge along with the noodles.<\/p>\n\n\n\n

Plus, it is very light on the stomach. You can use tofu or paneer to make this easy vegetable vermicelli recipe more nutritious, flavorful, and heartier.<\/p>\n\n\n\n

I always ensure I have Vermicelli in my pantry because it is a lifesaver when I run out of ideas for breakfast or my son’s lunchbox.<\/p>\n\n\n\n

This Chinese Vermicelli doesn’t need much to work on; add vegetables for some nutrition, and you have a one-pot meal ready in 20 to 30 minutes!<\/p>\n\n\n\n

This Indo Chinese Vermicelli is<\/strong><\/h2>\n\n\n\n