An easy-to-make Mixfried string hoppers for breakfast. .village kitchen recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + shredded coconut

Almond milk reduces calories while maintaining creaminess.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness with less heat.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and adds umami flavor.

Prepare string hoppers using rice flour and water, pressing through a mold to create noodle-like strands.

Steam the string hoppers for about 10 minutes until cooked through and set aside.

Heat oil in a large skillet over medium heat until shimmering.

Add mustard seeds and sauté until they begin to pop, about 1-2 minutes.

Stir in onions, garlic, and ginger, cooking until fragrant and onions are translucent, about 3-4 minutes.

Add chopped vegetables and sauté for another 5-7 minutes until tender.

Sprinkle in turmeric, salt, and pepper, mixing well to combine.

Gently fold in the steamed string hoppers, ensuring they are well coated with the vegetable mixture.

Add coconut milk and lime juice, stirring to incorporate, and cook for an additional 2-3 minutes.

Garnish with fresh coriander and serve hot.

Cooking Techniques

Spice Level:

Allergens