Vegetable String Hoppers

admin, January 10, 2015

Serving Size: 4


  1. 25 string hoppers or Angel Hair Vermicelli rice noodles, cooked, cooled & cut into short noodles.
  2. 1/2 medium-sized onion, cut fine sliced
  3. 2 tbsp ghee or oil
  4. 3-4 garlic cloves diced
  5. 2 tsp piece of fresh ginger
  6. 1/4 tsp cumin
  7. 1 1/2 tsp of garam masala curry powder
  8. 1/4 to half a tsp of green chili chutney or 2-3 green chili peppers, to taste depending on heat you desire
  9. 1 tsp of salt to taste and or Seasoning salt
  10. 1/4 cup of each cooked slivered carrots, peas, green beans, zucchini & corn
  11. Potato thin slices fried, cut in pieces
  12. 1 tbsp curry leaves
  13. 5 (Rampe) leaves
  14. 1 egg scrambled omelette, cut into strips or pieces



  1. Roast dry spices first before using in recipe!
  2. Break up the string hoppers in small pieces resembling a rice look
  3. Chop the ginger and garlic until minced
In a saucepan or wok heat the ghee (clear melted butter) or oil. Add all spices and green chili to heat for 1-2 mins .
Stir quickly, add the garlic and ginger.
  4. Add the curry leaves and rampe (Pandon leaves) and salt, then the onion, veggies and fried potatoes. Stir fry until well blended
and the cooked vegetables and scrambled egg to the stir fry in with other ingredients and toss together.
  5. Add string hoppers to mixture and stir fry together for 10-15 mins until golden brown. Keep stir frying for another few minutes and serve.
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