Chinese seviyan aka chinese style vermicelli is a popular recipe of namkeen seviyan. This recipe is quite similar to popular Indo Chinese vegetable hakka noodles. This Indo Chinese vermicelli is a light and comforting breakfast recipe which can also be served as evening snacks. In this preparation, roasted boiled vermicelli is tossed in spicy-sweet-sour sauce, salt and black pepper with some veggies like spring onion, garlic, onion, carrots, capsicum chunks etc. It could be an excellent option for kids’ lunchboxes too.
Table of Contents
About the recipe
Tips and Suggestions
How to make Chinese seviyan (step wise photos)
Recipe Card
What is Indochinese cuisine?
Indochinese cuisine is a fusion of Indian and Chinese cuisine which is only available in India. Indians have induced their techniques and flavours into Chinese food and invented this cuisine. According to the availability of ingredients and taste buds of Indians, they recreated the recipes. Indo-Chinese dishes are one of the most popular street foods in India. Indo-Chinese food is sold on street-food stalls and in small restaurants in India. Chinese seviyan is one of the good inventions in Indian kitchen of Indo-Chinese cuisine.
One day, I got a packet of seviyan and did not want to prepare any dessert. Then suddenly it clicked in my mind that I could make namkeen seviyan too. But my fridge was filled with vegetables that are required for Indo-Chinese food. Then I thought to prepare Chinese seviyan just like hakka noodles. After preparing the dish, when I served it to my family for breakfast, they just loved it. Then my husband asked me if it was my own recipe? I replied – “I made it in my own way without any reference but don’t know if others prepare it or not”. Then I checked on the internet and found that there are many others who think like me and chinese style vermicelli is quite popular.
Chinese seviyan aka chinese style vermicelli is a very quick and simple recipe. It is quite easy to prepare in large batches too. It requires very basic ingredients which are regularly used in Indochinese cuisine. All the ingredients are easily available in any superstore or Asian shops. There are different varieties of seviyan available in the market.
Types of Seviyan (Vermicelli)
- There are many different types of Seviyan (Vermicelli) available on the market. One type is roasted, and another type is non-roasted.
- Among these two categories, further sub varieties of Seviyan (Vermicelli) are available with different thicknesses.
- One is very thin in texture and another one is moderately thin. Both are equally delicious, but the cooking time is different.
Chinese seviyan aka chinese style vermicelli with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the method step by step, then you will get the perfect non-sticky namkeen seviyan. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.
Tips to prepare perfect aloo tikki chaat
- If you are using non-roasted seviyan then fry it in 1 teaspoon oil till light brown in colour.
- Boil the seviyan in salted water for 10-12 minutes till al dente but not too soft.
- Fry the veggies on high flame for 2-3 minutes.
- Adjust the amount of chilli paste or chilli sauce according to your own preference.
How to make Chinese seviyan?
To prepare Chinese seviyan, first cut and clean the veggies and keep them aside. Then take a pan and add some oil to it. Once the oil is hot, add the seviyan and fry them evenly till light brown in colour. Stir the content frequently for even cooking.
Then add boiled water and salt into the pan and stir it nicely. Cook it on high flame until the content starts boiling and then turn the flame to medium. Cook it till al dente and then stain the content and keep aside. It takes around 10-12 minutes. Don’t overcook the seviyan or else it will turn mushy.
In the meantime, take a bowl and add soya sauce, vinegar, tomato ketchup, chilli paste and mix it thoroughly. Keep it aside for later use.
Now add some oil into a pan. Once the oil is hot, add onion and fry it on high flame for a minute. Then add chopped garlic and cook it on high flame for another 1 minute. Now, add capsicum, carrots and fry them on high flame for a couple of minutes. Then add spring onion whites, green chillies and cook for another minute on high flame.
Now, add the cooked seviyan and mix it well. Add salt, black pepper and mix it nicely. Cook it on high flame for a couple of minutes. Add spring onion greens and mix. Add the sauce mixture and mix it evenly. Cook it over high flame for a minute and then switch off the flame.
Many vegetarian breakfast recipe Indian have already been shared in my previous posts. You may like a few of them like
Kanda poha
Methi paratha
Sabudana ki khichdi
..And Many more…
Ingredients:
1 cup = 250ml
To boil the seviyan
- 1½ cups Vermicelli (Seviyan), medium thick and non-roasted
- 4 cups water to boil the seviyan
- 1 tablespoon Salt
For the sauce mix
- 1 tablespoon Soya sauce
- 1 tablespoon Sweet chilli sauce
- 1 tablespoon Tomato ketchup
Other ingredients
- 1 Onion, sliced
- 2 large cloves of Garlic, chopped
- 1 large Carrot
- 1 Capsicum
- 4 Spring onion
- 1 green Chilli
- ¼ teaspoon Black pepper powder
- Salt to taste
- 1 teaspoon Oil to fry the seviyan
- 1 tablespoon Oil to fry the vegetables
Instructions:
- First cut and clean the veggies and keep them aside.
- Now put a pan on flame and allow it to become completely dry. Then add 1 teaspoon of oil into the pan.
- Once the oil is hot, add 1 cup vermicelli aka seviyan and fry them evenly over medium flame for 4-5 minutes till light brown in colour. Stir the content frequently for even cooking.
- Add 4 cups of boiled water and 1 tablespoon of salt into the pan and stir it nicely. Cook it on high flame until the content starts boiling and then turn the flame to medium.
- Cook it till al dente. Don’t overcook the seviyan or else it will turn mushy. It takes around 10-12 minutes. Then strain the boiled vermicelli with a strainer and keep it aside.
- In the meantime, take a bowl and add 1 tablespoon soya sauce, 1 tablespoon tomato ketchup, 1 tablespoon sweet chilli sauce and mix it thoroughly. Keep it aside for later use.
- Now take a pan and add 1 tablespoon of oil to it.
- Once the oil is hot, add onion and fry it on high flame for a minute.
- Add chopped garlic and cook it on high flame for another 1 minute.
- Add capsicum, carrots and fry them on high flame for a couple of minutes.
- Now, add the spring onion whites, green chillies and cook for another minute on high flame.
- Add the cooked seviyan (Step 5) and mix it well.
- Add salt, ¼ teaspoon of black pepper and mix it nicely. Cook it on high flame for a couple of minutes.
- Add spring onion greens and mix.
- Add the sauce mixture (Step 6) and mix it evenly. Cook it over high flame for a minute.
- Switch off the flame and Chinese vermicelli is now ready to serve.
Serving Instruction
Transfer the Chinese seviyan to the serving plate. Serve immediately to enjoy its best taste. Serve it to your family and friends and enjoy a healthy and delicious Indian breakfast.
Ingredients
1 cup = 250ml
To boil the seviyan
- 1½ cups Vermicelli (Seviyan), medium thick and non-roasted
- 4 cups water to boil the seviyan
- 1 tablespoon Salt
For the sauce mix
- 1 tablespoon Soya sauce
- 1 tablespoon Sweet chilli sauce
- 1 tablespoon Tomato ketchup
Other ingredients
- 1 Onion, sliced
- 2 large cloves of Garlic, chopped
- 1 large Carrot
- 1 Capsicum
- 4 Spring onion
- 1 green Chilli
- ¼ teaspoon Black pepper powder
- Salt to taste
- 1 teaspoon Oil to fry the seviyan
- 1 tablespoon Oil to fry the vegetables
Instructions
- First cut and clean the veggies and keep them aside.
- Now put a pan on flame and allow it to become completely dry. Then add 1 teaspoon of oil into the pan.
- Once the oil is hot, add 1 cup vermicelli aka seviyan and fry them evenly over medium flame for 4-5 minutes till light brown in colour. Stir the content frequently for even cooking.
- Add 4 cups of boiled water and 1 tablespoon of salt into the pan and stir it nicely. Cook it on high flame until the content starts boiling and then turn the flame to medium.
- Cook it till al dente. Don’t overcook the seviyan or else it will turn mushy. It takes around 10-12 minutes. Then strain the boiled vermicelli with a strainer and keep it aside.
- In the meantime, take a bowl and add 1 tablespoon soya sauce, 1 tablespoon tomato ketchup, 1 tablespoon sweet chilli sauce and mix it thoroughly. Keep it aside for later use.
- Now take a pan and add 1 tablespoon of oil to it.
- Once the oil is hot, add onion and fry it on high flame for a minute.
- Add chopped garlic and cook it on high flame for another 1 minute.
- Add capsicum, carrots and fry them on high flame for a couple of minutes.
- Now, add the spring onion whites, green chillies and cook for another minute on high flame.
- Add the cooked seviyan (Step 5) and mix it well.
- Add salt, ¼ teaspoon of black pepper and mix it nicely. Cook it on high flame for a couple of minutes.
- Add spring onion greens and mix.
- Add the sauce mixture (Step 6) and mix it evenly. Cook it over high flame for a minute.
- Switch off the flame and Chinese vermicelli is now ready to serve.
