Spiced Rice Noodle Upma

February 16, 2015
0 Ratings
  • Serves 4
Author Notes

Upma is a popular breakfast dish in Southern India, typically made of grains such as Wheat, rice etc, spices, vegetables and nuts. I love making these with Asian rice noodles, because they cook quickly, and taste delicious. You can play around and add other vegetables if you like. Any leftover vegetables will work great as well. —Shalini Singh @ Shalini's Kitchen

What You'll Need
  • 4.4 oz box of thin rice noodles
  • 2 tablespoons Oil
  • 1 teaspoon black mustard seeds
  • 1 jalapeño, deseeded and finely sliced
  • 1 small red onion, finely chopped
  • 1/3 cup green beans, chopped
  • 1/3 cup carrots, chopped
  • 1/2 teaspoon salt
  • Crushed roasted peanuts
  • 1/2 teaspoon roasted sesame seeds
  1. Soak the noodles in boiling water for 5 to 7 minutes or until soft. Drain and keep aside.
  2. Heat oil in a pan for 30 seconds in medium high heat.
  3. Add the mustard seeds and cook for a few seconds or until it starts sizzling.
  4. Add the jalapeño and onion and cook for 2 minutes or until the onions are golden.
  5. Add in the chopped beans and carrots and cook for another 5 to 7 minutes or until soft.
  6. Mix in the 1/2 teaspoon of salt.
  7. Add the noodles to the cooked vegetable mix and mix gently until all the vegetables are evenly distributed.
  8. Sprinkle with crushed roasted peanuts and roasted sesame seeds.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Shalini Singh @ Shalini's Kitchen
    Shalini Singh @ Shalini's Kitchen

3 Reviews

LeBec F. February 17, 2015
shalini, this looks great and I sure love Upama, but I don't understand why you call it upama. it does have mustard seeds, jalapeno and carrots, but that doesn't make it upama!?
Shalini S. February 17, 2015
Thank you. While the traditional Upma is typically made with wheat rava, there are tons of variations to this dish, including using oats, corn, flat rice (poha), bread crotons, broken wheat. This is just a variation on the ttaditional upma, and variations are pretty common for this dish.
LeBec F. February 17, 2015
shalini, thank you for the education!