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Naasta – Bangladeshi Vermicelli

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Bangladeshi Pasta

So easy and so good too! This naasta can be made in minutes.

This simple recipe was sent to me by my friend and restaurateur Eshan ‘Mo’ Miah. He told me how this dish which he calls ‘naasta’ is a must in Bangladeshi homes when surprise guests arrive.

This ‘naasta’ (snack) goes a long way. You could use any fine pasta for this recipe but Mo recommends Asian vermicelli which is available at Asian grocers. I have included a photo of what to look for below.

I made this for my family the other night. The vermicelli that comes in 150g bags fed us all. I don’t get it! Usually we need to cook a 500g bag of Italian pasta and even a bit more. It was really surprising how far it all went and the dish was so good too.

If you’re looking for something a little different, give this a go. The flavour is fantastic and the fact you can make it in about ten minutes is a real bonus. 

Bangladeshi vermicelli

This is the pasta you’re looking for.

Bangladeshi Vermicelli

Boil for about four minutes and then rinse with cold water.

Bangladeshi Vermicelli

Give the ingredients a good fry and then add the eggs.

Bangladeshi Vermicelli

It will looks scrambled like this.

Bangladeshi Vermicelli

Dig in!

Like the look of naasta? Here are a few more delicious Bangladeshi recipes you might like to try.

Bhaja Mackerel
Tajah Badam – spicy fried almonds
Chickpea and garlic pickle
Spicy Grapes

Yield: 4

Naasta

Naasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 150g Asian vermicelli
  • 3 tablespoons rapeseed oil
  • 2 cloves finely sliced garlic
  • 1 onion - finely chopped
  • 2 green chillies - finely chopped
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 2 eggs
  • Salt to taste
  • 3 tablespoons chopped coriander
  • Lemon wedges to serve

Instructions

  1. Bring a pot of water to a boil and then add the vermicelli. It only needs to cook for 3 - 4 minutes as it is so thin. When cooked, pour it into a colander and rinse with cold water.
  2. Heat the oil in the pan you used to cook the vermicelli over medium high heat. When visibly hot, add the chopped onion and fry until soft and lightly browned. Add the green chillies and garlic slivers and fry for a further minute or so.
  3. Add the turmeric and curry powder followed by the eggs and fry it all up until good and scrambled.
  4. Then, pour in the vermicelli and toss it around until well mixed and heated through.
  5. Season with salt to taste. garnish with the coriander and squeeze lemon juice to taste over the top to serve.

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steve

Sunday 15th of October 2017

I Love vermicelli but this was really nice im going to be cooking this again very tasty and also quick to put together

Dan Toombs

Tuesday 17th of October 2017

Great to hear Steve. Hope you enjoy the recipe.

Dan

Gillian Didier Serre

Tuesday 5th of September 2017

Hi Dan I receive your news letter in Toronto Canada..I wish I could attend one of your flavourful events😢 good luck when editing uour book #2 I hope to be able to purchase it from you soon in 2018 Golan 👍💖

Dan Toombs

Thursday 7th of September 2017

Thank you very much Golan. The US and Canada editions of my book will be out in April 2018. :-) I really appreciate your support.

Dan

Barbara

Monday 4th of September 2017

Hi Dan, Which type of Asian vermicelli are you using - rice - mung - banh pho ??

Dan Toombs

Thursday 7th of September 2017

Hi Barbara

This one is made with wheat just like Italian but much finer.

Thanks, Dan

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