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Vegetable Sevai | Rice Noodles with Vegetables

Vegetable sevai, a quick and easy breakfast recipe made with rice noodles and mixed vegetables. A popular south-indian breakfast dish, also vegan and gluten-free.
Course Breakfast, Brunch, Dinner
Cuisine Asian, Indian, South-Indian
Keyword Easy sevai recipe, Rice sevai, sevai chuntey, sevai for breakfast, Vegetable sevai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3


  • 1 pack MTR rice sevai 165 gram packet
  • 2 cups mixed vegetables I have used potato, carrots, cauliflower, french beans and capsicums
  • 3 nos green chilies, chopped fine
  • 1 tsp oil
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • ¾ teaspoon salt or to taste
  • ½ inch piece of fresh ginger, chopped fine
  • handful of fresh coriander leaves and few mint leaves for garnish


  • 1 tablespoon oil I have used sunflower oil
  • 1 teaspoon mustard seeds/kadugu
  • teaspoon hing
  • few curry leaves


  • The first step is to cook the rice noodles, according to the package instructions. In a wide vessel, take 1.25 liters of water. Let it come to a boil. Add 1 teaspoon of oil to it.
  • When the water starts to bubble, add the rice noodles to it. Let it be on the stove boiling for 5 minutes exactly. After 5 minutes, switch off the stove and keep it covered for a minute exactly. Keep a timer, and check, you don't want mashed noodles.
  • After the said time, drain the noodles. Let it sit in a colander and drain completely.

Let us make vegetable sevai

  • In a wide pan, Heat oil, temper it with mustard seeds, hing and curry leaves. To this add chopped green chilies and ginger and sauté.
  • To this tempering, now add all the chopped vegetables. Saute for a minute.
  • To this vegetables add turmeric powder, garam masala and salt. Mix well. Add ¼ cup of water for the vegetables to cook. Cover and cook in a medium flame for 8-10 minutes for the veggies to become tender.
  • Once the veggies are done, check whether there is any water in the pan. If so, let it evaporate. Add the drained noodles and mix well.
  • Let this cook for another 5-8 minutes for the flavors to mingle well. Finally garnish with corinader and mint leaves. Mix well and serve hot.
  • Serve this delicious vegetable sevai with a chutney of your choice. I served with peanut & sesame chutney and mango pickle.
  • Any leftovers can be refrigerated for a day in an air-tight container.