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Pan of stir fried noodles vermicelli.
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5 from 1 vote

Easy Vermicelli Noodles (One Pan)

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. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian
Servings: 2 people
Calories: 570kcal
Author: Emily Roz

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make the dish for 4 people.
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 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. 
Top Tips:
  1. Prepare all your veggies while your tofu is frying, so that you can be as time efficient as possible.
  2. Double up on the recipe to make enough for leftovers or lunch the next day!
  3. To soup up the recipe, you can add a variety of toppings from coriander, chilli oil, crushed peanuts to sesame seeds.

Nutrition

Calories: 570kcal | Carbohydrates: 79g | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 2186mg | Potassium: 3206mg | Fiber: 26g | Sugar: 28g | Vitamin A: 5275IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 6mg