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Easy Vermicelli Noodles (One Pan)

Savor Quick Easy Vermicelli Noodles in One Pan Bliss

Easy Vermicelli Noodles (One Pan) come together in under 20 minutes for a wholesome and flavorful meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Asian
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 14 oz Extra Firm Tofu substitute with tempeh or any preferred meat for variety
  • 2 tbsp Light Soy Sauce use tamari for gluten-free option
  • 8 oz Vermicelli Noodles use thin rice noodles, or substitute with any thin noodle
  • 1 large Carrot thinly julienned; can substitute with red bell pepper
  • 3 stalks Spring Onions finely sliced; shallots or chives work well
  • 4 oz Shiitake Mushrooms roughly chopped; portobello or shimeji are great alternatives
  • 1 cup Edamame Beans pak choi can be a nice alternative
For the Sauce
  • 2 tbsp Peanut Butter substitute with tahini for a nut-free option
  • 1 tbsp Rice Wine Vinegar apple cider vinegar can serve as a replacement
  • 1 tbsp Sesame Oil any neutral oil will work if sesame oil isn't available
  • 1 tsp Sugar agave syrup is a lovely alternative
  • 1 clove Garlic minced; can be omitted for milder taste
For Garnish
  • 1 tbsp Chilli Oil substitute with sriracha or omit entirely
  • 1/4 cup Coriander can be replaced with basil or left out

Equipment

  • non-stick frying pan

Method
 

How to Make Easy Vermicelli Noodles
  1. In a non-stick frying pan over medium heat, sauté bite-sized tofu cubes in 2 tbsp oil and 2 tbsp light soy sauce for about 10 minutes, flipping occasionally until golden brown and slightly crispy.
  2. Soak your vermicelli noodles in boiling water according to package instructions. Afterward, drain and cover them to steam for an additional 5 minutes.
  3. Toss in the thinly julienned carrots, finely sliced spring onions, roughly chopped shiitake mushrooms, and edamame to the pan with the crispy tofu. Fry them all together for an extra 3 minutes.
  4. In a separate bowl, blend together 2 tbsp light soy sauce, 2 tbsp peanut butter, 1 tbsp rice wine vinegar, 1 tbsp sesame oil, 1 tsp sugar, 1 minced garlic clove, and a splash of water until smooth.
  5. Gently mix the drained vermicelli noodles into the pan with the sautéed tofu and vegetables, pouring over the sauce and stir until everything is well-coated and heated through. Serve hot, garnished with fresh coriander and a drizzle of chili oil.

Nutrition

Serving: 1plateCalories: 410kcalCarbohydrates: 50gProtein: 18gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gSodium: 700mgPotassium: 490mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 25mgCalcium: 10mgIron: 20mg

Notes

Optional: Add a sprinkle of crushed peanuts on top for an extra crunch. Cook a double batch for easy meal prep throughout the week.

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