This easy Vermicelli Noodles recipe is made in one pan, so it's a fuss-free dish that takes less than 20 minutes to make. All you need is a handful of nutritious ingredients including tofu, edamame beans, shiitake mushrooms, carrot, coriander, your vermicelli noodles, and a homemade 7-ingredient stir-fry sauce to make this simple, delicious meal.
I love a one pan meal, and this Asian-inspired super simple vermicelli rice noodles recipe is great for a mid-week meal, or when you just need to make something in a short space of time. This recipe includes the best way to cook vermicelli noodles so that they're al-dente, not hard, and not soggy. This vermicelli bowl is made using an Asian-style peanut soy sauce drizzle, that is SO delicious.
There is nothing better than a comforting bowl of noodles. And one of my favourites (apart from this one) is my Tomato Egg Drop Noodle Soup, which is great on a cold day or my Egg Noodles with Ground Beef, a spicy saucy deliciousness, my Peanut Butter Noodles that are slightly spicy with a Thai red curry paste flavour, or lastly, my easy Curry Noodles that are topped with crispy ground beef and chili oil!
If you're looking for a light and refreshing noodle recipe, then you'll love my cold ramen recipe inspired by Japanese Hiyashi Chuka!
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Why You'll Love This Recipe
One-Pan: This vermicelli rice noodle dish is all cooked in one pan, so there's minimal fuss and watching up. Some more one-pan dishes I love include my lemon boursin pasta, 10-minute noodle soup, and my marry me chicken ramen recipe.
Vegan: I've chosen to use plant-based ingredients for this recipe, but feel free to add in some meat-based alternatives like chicken, pork, egg, or beef if you like! If you're looking for more vegan dishes, my tofu Katsu Noodles are a great option, as is my vegan sushi bake, or last but not least my sticky ginger aubergine.
Great for meal-prep: Feel free to double up the recipe and keep those leftovers for another day. Another recipe I love is my Meal Prep Tofu recipe that is stored in mason jars and perfect for when you need something quick and accessible.
Ingredients & Substitutions
Vermicelli rice noodles: You'll want to get yourself thin rice noodles, aka vermicelli noodles. I've provided the best way to cook vermicelli noodles further down the recipe, so make sure not to miss it. I adore my Vietnamese-inspired summer salad that uses rice noodles, if you fancy a cold dish! If you don't have any rice noodles available, you can use any type of thin noodle or any type of rice noodle.
Tofu: I've used extra-firm tofu so that the outside of the tofu becomes slightly crispy and the middle is soft and juicy. If you don't want to use tofu, tempeh is another good alternative. You could also go for any type of meat like chicken, pork, or beef if you're looking for that kind of alternative.
Carrots: For a bit of colour, carrots are a great addition. Red bell pepper is a great substitute if you can't find carrots.
Spring onions: For a bit of green and extra freshness. You could use shallots or chives in their place.
Mushrooms: I've used shiitake mushrooms for their umami flavour and chewy texture. You could also use sliced portobello or shimeji.
Edamame beans: For greenery and texture. If you can't find edamame beans, pak choi is a good green alternative.
For the sauce: you'll need light soy sauce, peanut butter, rice wine vinegar, sesame oil, and garlic. If you don't have peanut butter, tahini is a suitable alternative. I've also drizzled over some chilli oil. If you don't have chilli oil, here are my 13 best substitutes for chilli oil for you!
See the recipe card below for full list of ingredients.
Step By Step Instructions with Photos
Step 1: Slice your extra-firm tofu into bite-sized cubes. Place a non-stick frying pan on medium heat and drizzle in 2 tablespoon oil. Add in your tofu, followed by 2 tablespoon light soy sauce. Fry for 10 minutes, flipping the cubes over every 2-3 minutes until golden on the outside.
Step 2: Meanwhile, cook your thin rice vermicelli noodles by placing them in a bowl with boiling water. Leave them to cook based on the packet instructions, then drain them, leave them in the colander/sieve over your bowl, and place a tea towel over them, allowing them to steam, for a further 5 minutes. This gets them to the perfect consistency, every time.
Step 3: Add the rest of your noodle dish ingredients and fry for a further 3 minutes.
Step 4: Meanwhile, make your sauce by combining light soy sauce, peanut butter, rice wine vinegar, sesame oil, sugar, garlic, and water. Once your dressing is ready, transfer your vermicelli noodles into your veg stir fry followed by the sauce. Combine until everything is mixed in and well coated. Then serve up into your vermicelli bowls, top with coriander and chilli oil. Enjoy!
Top Tips!
- Prepare all your veggies while your tofu is frying, so that you can be as time efficient as possible.
- Double up on the recipe to make enough for leftovers or lunch the next day!
- To soup up the recipe, you can add a variety of toppings from coriander, chilli oil, crushed peanuts to sesame seeds.
What To Do with Leftovers
Storage: Place any leftovers in airtight containers into the fridge for up to 3 days.
Reheating: To reheat, place the container with the lid slightly ajar in the microwave until piping hot. You could also reheat the rice noodle dish in the pan. Place on low heat and add in a splash of light soy sauce just to loosen up the ingredients. Fry until hot.
Freezing: Freeze in an airtight container for up to 3 months. To defrost, leave in the fridge until thawed. Then follow the reheating instructions above. The textures may be different, but the flavours should still be delicious.
FAQs
Follow the instructions above in the blog to see the best way to cook vermicelli noodles.
Yes! It is totally vegan. If you want to add some meat-protein, chicken or beef would be good options.
Absolutely, this recipe is great to turn into meal-prep!
Other recipes you might enjoy!
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Easy Vermicelli Noodles (One Pan)
Ingredients
- 280g extra firm tofu sliced into bite-sized cubes
- 2 tablespoon light soy sauce
- 2 nests vermicelli noodles
- 1 carrot thinly julienned
- 3 spring onions finely sliced
- 125g shiitake mushrooms roughly chopped
- 100g edamame beans
For the sauce
- 2 tablespoon light soy sauce
- 2 tablespoon peanut butter
- ½ tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 4 tablespoon water add more if the sauce is still thick
- 1 garlic clove minced
For garnish
- Coriander
- Chilli oil
Instructions
- Slice your extra-firm tofu into bite-sized cubes. Place a non-stick frying pan on medium heat and drizzle in 2 tablespoon oil. Add in your tofu, followed by 2 tablespoon light soy sauce. Fry for 10 minutes, flipping the cubes over every 2-3 minutes until golden on the outside.
- Meanwhile, cook your thin rice vermicelli noodles by placing them in a bowl with boiling water. Leave them to cook based on the packet instructions, then drain them, leave them in the colander/sieve over your bowl, and place a tea towel over them, allowing them to steam, for a further 5 minutes. This gets them to the perfect consistency, every time.
- Add the rest of your noodle dish ingredients to the pan (carrot, spring onion, mushroom, edamame beans) and fry for a further 3 minutes.
- Meanwhile, make your sauce by combining light soy sauce, peanut butter, rice wine vinegar, sesame oil, sugar, garlic, and water (give it a good mix and add more water if it's still a bit thick). Once your dressing is ready and runny, transfer your steamed vermicelli noodles into your veg stir fry followed by the sauce. Reduce the heat to low, and combine until everything is mixed in and well coated. Then serve up into your vermicelli bowls, top with coriander and chilli oil. Enjoy!
Notes
- Prepare all your veggies while your tofu is frying, so that you can be as time efficient as possible.
- Double up on the recipe to make enough for leftovers or lunch the next day!
- To soup up the recipe, you can add a variety of toppings from coriander, chilli oil, crushed peanuts to sesame seeds.
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