Vegetable Vermicelli Noodles Recipe is a quick and simple noodle dish you can prepare and cook in no time. When making this dish you can throw in any vegetables you have in your fridge. I made a dish that called for ½ can mushroom so I end up with a leftover that I am using with this noodle recipe.
So when making this Vegetable Vermicelli Noodles Recipe you don’t necessarily have to follow my recipe. If you have broccoli, cauliflower, green beans, cabbage or any vegetables or even tofu you can use that too. If you want to learn how to cook tofu go to my other post how to fry tofu.
Anyway, while cooking the vegetables start boiling water or broth for the noodles. The vermicelli noodles you will use might be different from mine so please read the packaging instructions. Follow their instructions. Once noodles are done I don’t run it in cold or hot water. The stir fried vegetables are added to it right away, mixed, seasoned and served.
I’ve been cooking noodles forever so I can tell how much broth I need. If noodles are already cooked and there's still liquid in the pan, drain and discard the liquid.
This Vegetable Vermicelli Noodles Recipe is delicious by itself or can be paired with any meat or seafood dish. Made this last weekend and paired it with the Vietnamese Grilled Pork for lunch and Salt and Pepper Shrimp for dinner.
Can I substitute fish sauce with something?
Yes, use soy sauce or just salt.
Do I boil the vermicelli noodles in water?
Yes, but I prefer using chicken or pork broth. If vegetarian you may use vegetable broth.
After cooking noodles do I run it in cold or hot water?
I don’t. I boiled enough broth to cook the noodles. If you end up with more liquid drain noodles and discard liquid.
Can I use any vermicelli noodles?
Yes, please read their instructions on how to cook the noodles.
How to Cook Vermicelli Noodles with Stir Fried Vegetables
Vegetable Vermicelli Noodles Recipe
Recipe
Vegetable Vermicelli Noodles Recipe
Ingredients
- 1 ½ cups celery chopped
- ½ carrots julienned
- 1 cup bok choy
- ½ cup button mushroom can or fresh
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ cup green onions chopped
- 4 ¼ ounce Mung Bean Vermicelli noodles, half of 8.50 oz 250 grams package
- 4 cups water or broth
- ½ teaspoon ground black pepper
- salt to taste optional
- 1 ½ tablespoons fish sauce substitute with soy sauce
- 1 tablespoon sesame oil
Instructions
- Saute onion for 2 minutes.
- Add garlic and cook till golden.
- Toss-in mushrooms. Cook for a minute.
- Add celery and carrots and cook for 2 minutes.
- Toss-in zucchini and bok choy. Cook for 2 minutes.
- Season with black pepper and garlic powder.
- Turn off heat.
- While stir frying vegetables boil water or broth. Note: I use chicken or pork broth for a tastier noodle dish. If vegetarian use water or vegetable broth.
- Add noodles and cook for 3 to 4 minutes. Note: I added enough broth to cook noodles. If you end up with more liquid drain noodles and discard liquid.
- Season noodles with black pepper, salt and fish sauce. Note: If you don’t care for fish sauce, soy sauce will do or salt.
- Once noodles are done combine the stir fried vegetables with the noodles.
- Stir-in sesame oil and mix well.
- Turn off heat.
- Garnish with chopped green onions. Enjoy!
Nutrition
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