Pumpkin and kale sevai -instant rice noodle stirfry.

Pumpkin, kale and peanuts with rice noodles

Being a mum is like being a superwoman. Working a job, devoting yourself to various chores, practice sessions for kids, matches and concerts you need to attend and the list goes on endless. The food and the grocery still need to be done and made. This is where we all need a helping hand.
There is absolutely no shame in accepting a hand to help for all superpowers do take the help of a sidekick or two. I have chores that the kids help with. My husband does cook at times and gleefully heads to the market. In addition, I do kee a couple of packs of instant rice noodles. I am fully aware that it is not a sustainable option nor it is nutritionally superior. Give it a few twists and turns and your dinner is still a warm one on the table. Time and again I do give these rice noodles a whole bunch of veggies and get some lovely warm meal quickly on the table. Today, we have pumpkin and kale that we have stir-fried with instant sevai.

rice vermicelli stirfry
Ingredients for instant sevai stirfry. 

Rice noodles or sevai – These are the perfect grabs when you head to an Indian grocery. A quick soak in hot water, these are perfect for those days when you have a lot to do, have an unexpected guest or that day when you need a lunchbox filled. Usually, these are made with rice flour with or without salt. If you don’t find rice sevai, use rice noodles from the Asian grocery. They work well too. Most of them need to be soaked as per pack instructions. 

Pumpkin – I have used  Kabocha pumpkin in this recipe as it is quick cooking. You can use Kent as well if you don’t have the Japanese pumpkin. The pumpkin I have used is one that I precut and froze. This gives me the flexibility of getting the meal ready fast.

Kale – Kale is one of the easiest available greens I have in Australia. It is a cruciferous vegetable known for Vit K and C and all the goodness of greens. It is u to you to choose Tuscan kale, Kalian ( Chinese Kale), purple kale or the regular curly Kale leaves. I love the Tuscan kale in this recipe as it is soft and sits well with the pumpkin.

Peanuts- Leave them whole or add them crushed the peanuts contribute to the nutty addition in this recipe. If you love a creamy smooth texture, add a tablespoon of peanut butter mixed in two or three tbsp of hotwater. 

Bisibelebath spice mix- A unique spice mix from Karanataka, that is used to make a one-pot meal doubles up in my pantry for a couple of other recipes like this instant sevai with pumpkin and kale.

This instant sevai stirfry with pumpkin and kale tastes amazing with spicy tomato chutney and chickpeas salad. Try the combination together and finish off the meal with a strawberry lassi. 

The details of the ingredient quantities and other spices used for the tempering is in this recipe card. Take a look.

Pumkin and Kale sevai with peanuts.

Gluten-free, nightshade-free, quick and easy recipe with instant sevai, pumpkin, kale and peanuts.
Prep Time 10 minutes
Cook Time 10 minutes
soaking the rice noodles 10 minutes
Course Breakfast, Main Dish, Salad
Cuisine Autumn, diabetic friendly, Fusion, gluten free, Indian, Kids choice, South indian, Spring, Summer, Vegan, Vegetarian, Winter
Servings 4 people


  • frying pan


Toprepare the noodles

  • 250 grams rice noodle ( instant sevai)
  • 6 cups hot water

to stirfry

  • 1 tbsp Sesame oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1-3 dry red chillies (optional)
  • 2 cups pumpkin diced
  • 1/2 cup peanuts (I have used skinned and roasted ones. )
  • 2 cups kale chopped
  • salt to taste
  • 1/4 tsp black pepper powder
  • 2 tbsp dessicated coconut
  • 1 tbsp bisibelebath masala
  • 2 tbsp flax seeds powdered, optional.


To prepare the noodles

  • Boil the water and add to a bowl. Soak the rice noodles carefully in this for about 3 minutes or as per package instructions.
  • Drain the soaked rice noodles and set aside. Keep covered so they do not dry up.
    rice noodles

For the stirfry

  • Into a wok or deep pan, add the oil followed by the mustard, red chillies and fenugreek seeds.
  • When the mustard splutters add the peanuts and the pumpkins and saute.
    pumpkin and peanut
  • Add the salt and pepper and mix well. the salt needs to account for the noodles as well as most brands of noodles come without any added salt.
  • Now mix in the chopped kale and cover and cook for f few minutes till the pumpkins soften. If the pumpkin variety you have takes a bit of time to cook add a few tsp of water to help it steam.
    kale added to stir fry
  • After 2-3 minutes open the lid carefully ( there will be a lot of steam) and mix well.
  • Add the Bisi Bele bath masala, coconut and flax seed powder and stirfry for another minute.
    getting the stirfry ready
  • Add the drained rice noodles and stirfry all together.
    noodles stirred in
  • Once the noodles are well coated, the noodles are ready to serve.
  • Enjoy it with some roasted tomato chutney.
    Pumpkin, kale and peanuts with rice noodles


If you have bought a variety of sevai that needs you to first steam it, you will have to follow pack instructions before stirfrying this. You can use ragi sevai, millet sevai or any other variety of rice noodles to make this recipe.
Keyword Indian vegetarian dinner, Lunch recipes, Stirfry
Tried this recipe?Let us know how it was!

Variation to add to this instant sevai recipe.

This sevai recipe can be adapted to any style you choose. The similar rice noodles to prepare the Pancit bihon that I learnt to make while we were living in the Philippines. Change the greens according to what you have at hand. I have made the same recipe with Choi sum ( Chinese mustard greens ), amaranth leaves, radish tops and English Spinach. The choice of green is just based on what I have meal prepped, cleaned and chopped earlier. I rarely change the pumpkin as I like its flavour with the Bisi Bele bath mix. If you have no Bisi Bele bath mix and don’t want to make any right away, use Sambhar powder. You can use any nuts and seeds in this recipe. It adds to the crunch as we munch through this instant sevai stirfry

If you like Pumpkin, try these too.

Roasted pumpkin soup – the best use for a while pumpkin is to roast it to perfection and make this vegan pumpkin soup.

Cafe style pumpkin latte – try this fall-inspired pumpkin latte for your morning cuppa.

Pumpkin chia popsicles – Save those pumpkins in summer to create a relishing vegan popsicle.

Thalagam kozhambu – A delicious South Indian gravy recipe with pumpkin and okra.

Linking up
Recipe challenge

This is the recipe I am adding to A to Z recipe challenge. In this inspiring group, we challenge ourselves as bloggers to develop recipes that utilise ingredients based on an alphabet a month. We have worked our way through a lot of these and now reached alphabet P. So I chose pumpkin and peanuts to bring forth the recipe.

Subscribe and stay with us if you like quick hacks like these for your vegetarian dinner ideas. We love to hear from you when you make this recipe. Tag us #mildlyindian or @mildlyindian to let us know how you made it or love it. Share with us what you changed in this recipe in the comments.
See you at the next post. Stay safe and bring forth the superwoman you already are and never apologise about using a shortcut menu.

Pumpkin and Kale sevai

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The Girl Next Door
3 years ago

My my! What an innovative recipe! Pumpkin and kale with sevai – who would have thunk? And yet, the sevai looks and sounds absolutely brilliant! I love the use of coconut and bisi bele bath powder here. Would definitely like to try this out.

3 years ago

This is quite unique and interesting combo for sevai. This looks really fantastic, it must be very yumm. Lovely share!

Shobha Keshwani
3 years ago

Wow. such a lovely idea of adding pumpkin to the noodles. Never thought of it. This way all those who dislike pumpkin will also relish it. The crunchiness of the peanuts also adds to the taste.

3 years ago

super nutritious twist there, Seema. 🙂 see, afterall the superwoman power works na… the nuttiness of the peanuts with the pumpkin twist on the sevai is yum!!

Mayuri Patel
3 years ago

Seema when I saw the click of Pumpkin and Kale Sevai on IG I couldn’t take my eyes off it. So beautifully clicked. As for the dish, what a wonderful way to add pumpkin and kale and give it a little South Indian flavour too.Take it from me even when the kids leave home, the supermom has to become a superwoman! Yes we all have too many chores to take care of.

Niranjana Sankaranarayanan
3 years ago

Such an innovative recipe with pumpkin, kale and sevai. Have never tried this combo so far. Such a healthy and tasty one!

Rafeeda - The Big Sweet Tooth
3 years ago

What an amazing recipe this is! The soft and sweet pumpkin with some greens and the crunch of peanuts makes this otherwise simple sevai super interesting…

3 years ago

I must say this is one of the best way to transform simple sevai to something extraordinary. I’m sure the peanut, pumpkin and bisibelebath mix make this dish more flavourful and tasty that make anyone to devour without any fuss. Totally loving that bowl of sevai!

Sujata Roy
3 years ago

Loved this innovative recipe with kale and pumpkin. Sewai looks absolutely delicious. Also loved the use of bisibele bhat and coconut. Instant recipes are much needed these days. Superb share.

Vidya Narayan
3 years ago

Sevai is a house favourite and the best part is you can add seasonal vegetables easily and make it wholesome for the whole family, just like you have.

Poonam Bachhav
3 years ago

I agree with you Seema that there is no harm in getting a helping hand at times and also in taking shortcuts in cooking. I like the way you have used instant rice vermicelli in the dish to save time and added nutritious veggies and nuts to make a quick yet comforting and filling meal.

3 years ago

Wow thats a beautiful combination in sevai, something more interesting to regular one!I can imagine the delicious taste of these rice noodles with kale and pumpkin. Loved it !

Anshu Agrawal
Anshu Agrawal
3 years ago

Loved your way of incorporating kale and pumpkin in sevai. A complete meal. So smart to add bissi bele bath masala to give that amazing flavor. Got a good idea to feed my picky eater. Amazing share !!

3 years ago

Such a innovative combination of pumpkin and kale in sevai. Peanuts will add crunch to it. Absolutely delicious.

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