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These Vermicelli Noodles are an excellent way to use up some fresh veg and enjoy a healthy meal packed with flavour! They are ready in 20 minutes and easy to make. They are sure to be a crowd pleaser!

Vermicelli Noodles with vegetables and tofu.

Recipe Difficulty – Very Easy

Why this recipe works

If you are familiar with my recipes, you know I am a big fan of Asian food! Whether we are talking Chinese food, Vietnamese, Korean, or Singapore style, I love it! If you need a good curry recipe, I’ve got you covered from the delicious peanut sauce in my 10 Minute Peanut Butter Curry to the amazing blend of flavours in my Thai Red Prawn Curry and so many more. 

This Vermicelli Noodles recipe is sure to be a new favourite! From the bright colours and flavours in the crispy fried vegetables to the salty tamari and miso paste, this is a recipe you are going to love!This was inspired by my 10-Minute Healhty Stiry Fry recipe on this site, and pairs well with this amazing Crispy Satay Tofu recipe. If you’re a fan of vermicelli recipes, try my Vermicelli Soup.

Ingredients to make Vermicelli Noodles

Ingredients to make Vermicelli Noodles.
  • Sesame Oil – is used to fry up the garlic and veg.
  • Red Onion – add a fabulous burst of flavour to this vermicelli recipe.
  • Broccoli – is a must, adding colour and nutrients.
  • Carrot – adds another great flavour and added sweetness.
  • Edamame Beans – are full of great nutrients and have many health benefits.
  • Extra Firm Tofu – Adds protein and has less liquid than other tofus, making it the best choice for this stir fry.
  • Tamari – has a similar flavour profile to soy sauce, but is gluten-free.
  • Miso Paste – adds another layer of umami Asian flavour. If you have any spare try my Cherry Tomato Pasta Sauce or Miso Aubergine.
  • Garlic Cloves – are always a great choice when cooking savoury food.
  • Ginger – adds a little bit of spice and enhances other flavours.
  • Lime – Fresh lime juice brings the perfect citric flavour to top off this recipe.
  • Vermicelli Noodles – are slightly thinner than noodles that cook very fast, but made of rice – perfect for a gluten-free diet!

See recipe card for full information on ingredients and quantities.

Substitutions

  • Sesame Oil – could be substituted with other neutral oils, though sesame brings a great flavour to this dish.
  • Vegetables– As with many of my dishes, the vegetables are a great way to personalize this dish to your taste or what you happen to have in your fridge! Swap or add your favourite vegetable to this rice noodles vermicelli.
  • Tofu – can be left out altogether or swapped with a different protein if you aren’t vegan. Chicken breast, shrimp, prawn, beef, or even egg would be great in this recipe.
  • Vermicelli Noodles – If you don’t have a package of dry rice vermicelli noodles on hand, you could use udon noodles, egg noodles, spaghetti, linguine, etc. Most thin pasta noodles will be a great substitute. They can be round or flat.

Variations

  • Spicy – add some chilli pepper to the veg for a spicier recipe.
  • Deluxe – This is a great one to sprinkle some peanuts or cashews on top of for the perfect finish.
  • Kid friendly – Be aware of what veg your kids are likely to eat and be sure to include them! If they have certain vegetables they refuse, you can leave them out to make this more kid-friendly.

See this Vegan Pad Thai recipe on my website for another great Asian recipe!

How to make Vermiceli Noodles

colourful chopped vegetables on a wooden cutting board.

Step 1: Firstly, prepare the veg. Cut the broccoli into florets, slice the red onion, and slice the carrot. Crush the garlic. Grate the fresh ginger.

chopped vegetables, garlic and ginger in a wok.

Step 2: In a wok pan on medium-high heat, add the sesame oil, chopped veg, garlic, and ginger. Cook for 5 minutes.

combining the vegetables and miso paste in a wok pan.

Step 3: Add the edamame beans, tamari, and miso paste. Crumble the tofu into the pan. Add a glug of water to help loosen the miso paste. Combine everything well.

vermicelli noodles covered in boiling water.

Step 4: Cover the noodles in boiling water and leave for a few minutes to cook.

adding noodles and lime juice to the wok pan with vegetables.

Step 5: Once cooked, drain the noodles and add to the pan along with the lime juice. Combine well and heat through for a few minutes before serving.

Hint: Be sure not to overcook the vermicelli noodles as they can get clumpy pretty quickly.

Leftovers

Store leftovers for 4-5 days in an airtight container in the fridge. Reheat in the microwave or in a wok.

Recipe FAQs

Are vermicelli noodles good for you?

They are healthier than regular noodles for sure! Because they are made from rice, they are lower in fat and better for your body. Pair them with some delicious vegetables and you have a great, healthy meal!

How do you cook vermicelli noodles?

Vermicelli noodles are very easy to cook! I simply cover them in boiling water and allow them to cook for a couple of minutes. You do want to keep an eye on them so they don’t overcook.

Can you freeze vermicelli noodles?

You can! If cooked, they will keep for about three months. Store in an airtight container and move to the fridge to thaw the morning that you want to enjoy them!

What is a good way to use vermicelli noodles?

My favourite way to use them is in a stir fry. Fry up some vegetables with flavours like tamari and miso paste. Boil your vermicelli noodles right at the end and mix them in. It is a simple meal that is absolutely delicious!

vermicelli noodles on a plate.

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5 from 3 votes

Vermicelli Noodles

Tender vermicelli noodles with crisp vegetables and flavorful tofu – bursting with colour and texture, and ready in 20 minutes!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
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Ingredients 

  • 1 tbsp sesame oil
  • 1 small red onion
  • 1 small head broccoli
  • 1 carrot
  • 90 g edamame beans
  • 1 block extra firm tofu
  • 2 tbsp tamari
  • 1 heaped tsp miso paste
  • 3 garlic cloves
  • 1 thumb-sized piece ginger
  • 1 lime
  • 2 nests vermicelli noodles

Instructions 

  • Begin by cutting the broccoli into florets, slicing the red onion and carrot. Crush the garlic and grate the fresh ginger.
  • In a wok pan on a medium-high heat add the sesame oil, chopped vegetables, garlic and ginger. Cook for 5 minutes.
  • Next add the edamame beans, tamari and miso paste. Crumble the block of tofu into the pan and add a glug of water to help loosen the miso paste. Combine well.
  • Meanwhile cover the noodles in boiling water and leave for a few minutes to cook.
  • Once cooked drain the noodles and add to the pan along with the juice from the lime. Combine well and heat through for a few minutes before serving.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 4-5 days. Reheat in a wok over a low heat until piping hot or in the microwave.
To Freeze: This recipe will freeze for up to three months. I recommend freezing it in individual containers to make enjoying it even easier! Thaw in the refrigerator and then reheat in a wok or in the microwave.
Tip 1: Be sure to use extra-firm tofu for this recipe as it has less liquid and a better texture for this dish. If you don’t have that, squeeze out any excess water that you can from less-firm tofu before using it.
Tip 2: If you love spicy dishes then you could add in freshly chopped chilli or even chilli flakes to taste.
Tip 3: You can add beef, pork, chicken or prawns into this recipe if you aren’t vegan or vegetarian.

Nutrition

Calories: 390kcal | Carbohydrates: 44g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Fiber: 13g | Sugar: 13g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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