Vegan Fried Vermicelli
Elevate your weeknight dinners with this vibrant Vegan Fried Vermicelli—a quick, wholesome dish bursting with fresh flavors and vibrant colors. Delicate rice vermicelli is stir-fried to perfection and paired with an irresistible medley of crisp-tender vegetables like carrots, red bell pepper, and snap peas. Aromatics like garlic and ginger infuse the dish with bold, savory undertones, while a drizzle of soy sauce ties everything together with a delightful umami kick. Finished with a sprinkling of toasted sesame seeds, fresh cilantro, and a zesty squeeze of lime, this recipe is both gluten-free (with the right soy sauce) and effortlessly satisfying. Ready in just 30 minutes, it's the perfect plant-based option for busy days or light, flavorful meal prep.
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Recipe Information
Ingredients
- 200 grams rice vermicelli
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 100 grams snap peas
- 2 stalks spring onions, chopped
- 3 tablespoons soy sauce (gluten-free if necessary)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Soak the rice vermicelli in hot water for about 10 minutes, or until softened. Drain well and set aside.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger, stir-frying for 1 minute until fragrant.
Add the julienned carrot, sliced red bell pepper, and snap peas. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
Add the softened rice vermicelli to the skillet, tossing gently to combine with the vegetables.
Pour in the soy sauce and continue to stir-fry for another 2-3 minutes, ensuring the noodles are evenly coated with sauce.
Remove from heat and garnish with chopped spring onions, toasted sesame seeds, and fresh cilantro.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 13.4 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
