Egg Semiya / Egg Rice Noodles / Egg Vermicelli

Muttai semiya ¦ Egg semiya ¦ Muttai semiya ¦ Egg semiya recipe | Egg vermicelli | Muttai recipe | Egg tiffin

“Muttai semiya” Ingredients and preparation steps given below for your convenience. Let me know if you liked the taste and I will be happy to hear any additional ingredients you added to make it more tasty in the comments section.

Ingredients: (to serve 2-3 people)
Boiled vermicelli or rice noodles – 2 cups (you can also use leftover idiyappam)
onion – 1 large size
Tomato – 1 medium size
Green chillies – 3
Ginger – 1 small piece
Eggs – 3
Chilli powder – 1/3 teaspoon
Turmeric powder – 1/4 teaspoon
Salt – 1/2 teaspoon
Mustard seeds – 1/2 teaspoon
Cumin (jeera) seeds – 1/2 teaspoon
Curry leaves – few
Coriander leaves.

Method:
1.Heat 2 tablespoons of oil in a pan and when it is hot, add the mustard seeds and cumin seeds and when it starts cracking, add the curry leaves.
2.Next add the finely chopped ginger and green chillies slit into 2 pieces, and fry for a minute, until the raw smell is gone and then add the chopped onions.
3.When the onions turns light brown colour, add the chopped tomatoes and fry for another 2 minutes, until it become soft and cooked.
4.Next add the chilli powder, turmeric powder, salt and mix well.
5.Now bring the contents of the pan to one side and add the 3 eggs in other side of the pan which is empty and scramble it.
6.When the eggs are half-cooked, mix it well with the onion mixture and then add the boiled semiya or rice noodles and chopped coriander leaves.
7.Mix well and Egg semiya is ready to serve.

Link for idiyappam recipe:
https://www.youtube.com/watch?v=8HPr3zgZBnI