Vermicelli Idiyappam
Recipe by Joe Jones
  • Recipe difficulty - medium
  • Preparation time - 15 minutes
  • Cooking time - 15 minutes
  • Serves - 4
  • Dietary - Vegetarian Dairy free
  • Allergens - eggs Soybeans wheat (such as spelt and Khorasan wheat)

This is a great, filling and flavoursome dish originating from the Kerala area on the south western coast of India.

It can be made using rice noodles or vermicelli and works well with a wide variety of different vegetables.




  • 225g rice noodles or vermicelli
  • 1/2 medium onion, chopped
  • 1 red pepper, diced
  • 2 leeks, finely sliced
  • 2 carrots, grated
  • 3 tablespoons rapeseed oil
  • 3 eggs
  • 150g frozen peas
  • 50g cashew nuts
  • 10 curry leaves
  • 1 tablespoon soy sauce


  • Chopping board
  • Grater
  • Kitchen scales
  • Knife
  • Medium saucepan
  • Non-stick frying pan
  • Small bowl
  • Small saucepan with a thick bottom
  • Wooden spoon



  1. Pour kettled boiled water into a saucpan, bring back to the boil and add the rice noodles or vermicelli
  2. Remove from the heat and leave to soak in the pan for 3 minutes before draining a refreshing in cold water
  3. Heat 1 tablespoon of the oil in a frying pan and fry the cashews until golden in colour
  4. Remove the cashews and set aside onto some kitchen paper. Add the onions to the frying pan and fry until dark golden then remove to drain on the kitchen paper
  5. Add freshly boiled water to the saucepan and boil the eggs for 10 minutes. While the eggs are cooking, add boiling water to a seperate saucepan and add the peas, cooking for a few minutes until tender
  6. Once the eggs are hard-boiled, cool them straight away in cold water before peeling them and cutting into wedges
  7. Heat the remaining oil in the frying pan and fry the fry the curry leaves for around 30 seconds.
  8. Add the leek, carrot and pepper, stirring for 1 minute
  9. Add the soy sauce and vermicelli, stirring well to make sure it doesnt stick to the pan
  10. Serve, garnished with the peas, cashews, fried onions and egg

Nutrition per serving portion, using vermicelli (serves 4)

Each portion provides on average

  • Energy

    1289kj 308kcal 15.4%
  • Fat

    15.9g 23%
  • Saturates

    2.27g 11%
  • Carbohydrates

    30.4g 30%
  • Sugars

    14.8g 16%
  • Salt

    0.63g 11%
  • Protein

    12.7g Med
  • Fibre

    7.12g High


Noodles made from pasta or rice are an important source of energy from carbohydrates

Protein, vitamins & minerals

The eggs and peas are good sources of protein in this dish and the variety of vegetables provide different vitamins and minerals