Vegetarian Fried Vermicelli
Elevate your weeknight dinner routine with this vibrant and savory Vegetarian Fried Vermicelli recipe! Featuring delicate rice vermicelli noodles, stir-fried to perfection with a colorful medley of julienned carrots, crisp red bell peppers, tender green beans, and protein-packed cubed tofu, this dish is bursting with flavor and texture. Infused with the aromatic warmth of garlic, ginger, and a splash of both light and dark soy sauce, every bite is a harmonious balance of sweet and savory. Topped with fresh spring onions, fragrant coriander, and a zingy squeeze of lime, this simple yet satisfying noodle stir-fry is a delicious vegetarian option that’s ready in just 35 minutes. Perfect for a quick meal or as a shareable plate, it’s a healthy, gluten-free delight that will become a household favorite!
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Recipe Information
Ingredients
- 250 grams rice vermicelli noodles
- 1 tablespoon sesame oil
- 3 cloves, minced garlic
- 1 teaspoon, grated ginger
- 1 medium, julienned carrot
- 1 medium, sliced red bell pepper
- 100 grams, trimmed and halved green beans
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 150 grams, firm, cubed tofu
- 3 stalks, chopped spring onions
- 2 tablespoons, chopped coriander leaves
- 1 cut into wedges lime
- 1 teaspoon chili flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Soak the rice vermicelli noodles in warm water for 10-15 minutes until they become soft, then drain and set aside.
In a large wok or frying pan, heat the sesame oil over medium heat.
Add the minced garlic and grated ginger, sautéing until they become fragrant, about 1-2 minutes.
Increase the heat to medium-high and add the julienned carrot, sliced red bell pepper, and green beans. Stir-fry these vegetables for about 4-5 minutes until they begin to soften.
Add the cubed tofu to the pan and stir gently to mix with the vegetables, cooking for another 2 minutes.
Pour in the soy sauce and dark soy sauce, stirring well to coat all ingredients evenly.
Add the soaked vermicelli noodles to the wok, carefully tossing them with the other ingredients until everything is well combined and heated through, about 3-4 minutes.
Season the dish with salt, pepper, and chili flakes. Adjust seasoning to taste.
Remove the wok from heat and add the chopped spring onions and coriander leaves. Toss gently to incorporate these fresh elements.
Serve the vegetarian fried vermicelli hot, with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 12.5 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1430 mg | 30% | |
*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.
