Vermicelli Noodle Recipes and Serving Ideas

These Vermicelli Noodles are a great way to use up fresh vegetables and enjoy a healthy, flavour-packed meal. Ready in about 20 minutes, this simple recipe is quick to prepare and always popular at the table.

Recipe Difficulty – Very Easy

Why this recipe works

This vermicelli noodle stir-fry combines crisp vegetables, tofu and a punchy umami sauce for a balanced, satisfying meal. The rice vermicelli cooks quickly and soaks up the flavours from tamari and miso without becoming heavy. Using extra-firm tofu keeps the texture pleasing and the vegetables add colour, crunch and nutrients.

The method is straightforward: lightly fry aromatics and vegetables, add beans and tofu with tamari and miso, then fold in the drained noodles and a squeeze of lime. The result is bright, tasty and ready in minutes—perfect for weeknights or a quick lunch.

Ingredients to make Vermicelli Noodles

• Sesame oil – for frying the garlic and vegetables and adding a toasty aroma.
• Red onion – provides a sweet, savoury base flavour.
• Broccoli – adds colour, texture and nutrition.
• Carrot – gives natural sweetness and extra crunch.
• Edamame beans – a nutritious, protein-rich addition.
• Extra-firm tofu – holds its shape and adds protein; drain or press if necessary.
• Tamari – a gluten-free alternative to soy sauce that adds savoury depth.
• Miso paste – brings umami richness that complements the tamari.
• Garlic – for aromatic savouriness.
• Ginger – fresh grated ginger adds gentle spice and brightness.
• Lime – fresh juice lifts the finished dish with acidity.
• Vermicelli noodles – thin rice noodles that cook quickly and suit gluten-free diets.

See the recipe card below for quantities and full details.

Substitutions

• Oil: If you don’t have sesame oil, a neutral oil such as vegetable or sunflower can be used—sesame adds the best flavour.
• Vegetables: Swap in peppers, snap peas, courgette or cabbage—use whatever you have to hand.
• Protein: Replace tofu with chicken, prawns, beef or a fried egg if you prefer a non-vegan option.
• Noodles: Udon, egg noodles, spaghetti or linguine can substitute if rice vermicelli isn’t available; adjust cooking times accordingly.

Variations

• Spicy: Add fresh chilli, sliced bird’s eye or chilli flakes while cooking.
• Crunchy finish: Scatter roasted peanuts or cashews over the top for texture and richness.
• Kid-friendly: Choose vegetables your children like and keep the spice level low; thinly slice or grate veg to make it easier to eat.

How to make Vermicelli Noodles

Step 1: Prepare the vegetables: cut broccoli into florets, slice the red onion and carrot, crush the garlic and grate the ginger.

Step 2: Heat sesame oil in a wok over medium-high heat. Add the chopped vegetables, garlic and ginger and stir-fry for about 5 minutes until the veg begins to soften but remains crisp.

Step 3: Add the edamame, tamari and miso paste. Crumble the tofu into the pan and add a splash of water to loosen the miso, then combine everything so the tofu soaks up the sauce.

Step 4: Meanwhile, cover the vermicelli in boiling water and let them soften for a few minutes until tender. Drain thoroughly.

Step 5: Add the drained noodles to the wok, squeeze in the lime juice and toss everything together. Heat for a minute or two to combine flavours, then serve immediately.

Hint: Avoid overcooking the vermicelli as they can become clumpy; drain and toss promptly into the wok.

Leftovers

Store any leftovers in an airtight container in the fridge for 4–5 days. Reheat gently in a wok over medium heat or in the microwave until piping hot.

Recipe FAQs

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Vermicelli Noodles

Ingredients

Instructions

Notes