Make street-style chowmein at home with a healthy twist! This Suji Vermicelli Noodles Recipe is made with roasted semiya, fresh vegetables, and paneer for protein. Perfect for kids’ tiffin or a quick dinner. Learn step-by-step how to cook non-sticky suji chowmein at home.
If you love chowmein but want to skip the maida (refined flour), then this Suji Vermicelli Noodles Recipe is just for you. Made with roasted semiya, lots of fresh veggies, and protein-rich paneer, this dish is healthy, delicious, and super quick to make. Even kids will love it, and it’s perfect for lunch boxes or evening snacks.
🛒 Ingredients
- 2 cups roasted suji vermicelli (roasted semiya)
- 1 liter water
- 1 tbsp salt (for boiling)
- 2 tbsp oil (peanut oil or any high smoke point oil)
- 1 medium onion (sliced)
- 1 capsicum (thinly sliced)
- 1 carrot (julienned)
- 2-3 green chilies (optional)
- 1 tbsp garlic (finely chopped)
- ½ cup cabbage (optional)
- ½ cup paneer (small cubes, lightly pan roasted)
- 1 tbsp dark soy sauce
- 1 tbsp vinegar
- 1 tbsp tomato ketchup
- 1 tsp red chili sauce
- ½ tsp black pepper powder
- Salt to taste
🔥 Cooking Instructions
- Boil the Vermicelli:
- Bring 1 liter water to a rolling boil.
- Add 1 tbsp salt and then the vermicelli.
- Cook until 95% done (should have a slight bite).
- Drain and rinse with cold water to stop cooking.
- Stir Fry Paneer:
- Heat oil in a pan on high flame.
- Add paneer cubes and lightly roast them until golden on the edges.
- Remove and keep aside.
- Prepare the Base:
- In the same pan, heat oil until it smokes slightly.
- Add garlic, onions, and stir-fry for a few seconds.
- Add carrots, capsicum, cabbage, and green chilies. Stir-fry on high flame for 2 minutes.
- Combine Everything:
- Add boiled vermicelli.
- Season with salt, pepper, soy sauce, vinegar, chili sauce, and ketchup.
- Toss quickly on high flame until everything mixes well.
- Add Paneer & Serve:
- Add roasted paneer cubes and give one final mix.
- Serve hot, just like street-style chowmein!
✨ Your Healthy Suji Vermicelli Noodles are ready — soft yet non-sticky, full of veggies, and absolutely delicious.
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