Make super satisfying, one-pan vermicelli noodles stir-fry with Chinese or Korean stir-fry sauce in 30 minutes—flavor-packed, filling, and easy to customize with your favorite ingredients!
Why You’ll Love This Recipe
Quick and simple stir-fries are perfect for evenings when you’re short on time but want a nutrient-packed, filling, wholesome, satisfying meal. Between options like vegetable stir-fry-noodles, sriracha noodles, and Thai Glass Noodle Salad, there’s an Asian noodle recipe for any mood/occasion. This time, I’m making a simple Asian vermicelli noodles recipe, using delicate vermicelli noodles that soak up sauce wonderfully, with a tender, chewy texture for a stir-fry loaded with texture and flavor in every bite.
Use whatever veggies you have to hand and easily switch out the homemade stir-fry sauce for a Chinese, Thai, or Korean twist. Pictured below, I used my addictive sweet, tangy, salty, slightly spicy Korean BBQ sauce, but Chinese stir-fry sauce is just as tasty. One pan, 30 minutes, and a fridge clean-out later, and you’ve got yourself a cheaper and healthier restaurant-quality meal worth repeating.
Looking for even more simple stir-fry inspiration? Try my garlic broccoli stir fry, vegetable tofu stir-fry, and/or quick zucchini stir fry.
The Ingredients and Substitutions
- Noodles: Use rice vermicelli or mung bean vermicelli/sweet potato starch noodles (aka glass noodles/cellophane noodles).
- Sesame oil: To provide toasty, nutty depth to the dish. Neutral oils also work.
- Aromatics: These Asian stir-fry noodles use a popular base of fresh ginger and garlic.
- Vegetables: A stir-fry is a great opportunity to clear out the fridge. I used:
- Shiitake mushrooms (chopped – rehydrate first if dried)
- Carrots (julienne/thin sticks)
- Red bell pepper (finely sliced)
- Broccoli (small florets)
- Cabbage (white or napa cabbage, thinly sliced and tough core removed)
- Stir–fry sauce: Korean BBQ sauce creates Korean vermicelli noodles, which are sweet, savory, tangy, and spicy. Chinese garlic stir-fry sauce works for umami-rich, savory Chinese vermicelli. Use tamari/coconut aminos instead of soy sauce if gluten-free.
- Garnish: Sliced green onion and toasted sesame seeds add freshness and nutty crunch.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
What Could I Add to a Vermicelli Stir Fry?
- Other vegetables: Easily adapt this Asian noodle recipe for what you have. Use veggies that cook at similar times or cook them incrementally. I.e., snow peas, bean sprouts, bok choy, baby corn, green beans, eggplant, spinach, edamame, or tenderstem broccoli. Save time with a fresh or frozen stir-fry mix.
- Protein: Crispy/puffed tofu cubes, chickpea tofu, tempeh, seitan, vegan chicken, etc.
- Water chestnuts: These are found in cans in most major grocery stores/Asian grocery stores and add crisp, crunchy texture.
How to Cook Vermicelli Noodles
- Soak the dry noodles in hot water (not boiling) for 3-5 minutes until soft but slightly chewy.
- Drain and rinse with cold water to remove excess starch and prevent sticking.
You may need to adjust the soaking time (aka cooking time) based on the brand and thickness—don’t over-soak, or they’ll absorb too much liquid and turn soggy.
How to Make Stir-Fried Vermicelli Noodles
- First, cook the noodles according to their package directions (I use the method above).
- Then, mince the garlic and ginger, chop the mushrooms, divide the broccoli into small florets, and thinly slice (with a knife or mandoline) the carrots, cabbage, and bell pepper.
- Heat the sesame oil over medium heat in a large skillet or wok. Once hot, sauté the ginger and garlic for a minute.
- Add the mushrooms, carrot, bell pepper, broccoli, and cabbage. Stir, cover the pan with a lid, reduce the heat to low, and cook for 7-8 minutes, until tender (but not mushy).
Alternatively, stir-fry uncovered over medium-high heat until tender-crisp.
- Add the noodles and stir-fry sauce. Toss well, then serve the vermicelli stir-fry noodles in bowls garnished with green onion and sesame seeds. Enjoy!
Serving Recommendations
- Tofu or tempeh (marinated, kabobs, air fried, etc.)
- Rice paper dumplings
- Vegetable dumplings
- Spring rolls
- A light, Asian-inspired salad like spicy cucumber salad or some Kimchi
- Steamed edamame with sea salt (for protein)
Storage Instructions
Store: Leave it to cool, then store leftover vermicelli stir-fry in an airtight container in the refrigerator for 2-3 days.
Freeze: Place in a freezer-safe container for 2-3 months. Upon thawing (in the fridge overnight), the veggies will be soft.
Reheat: In a microwave or on the stove. If it seems a little dry, add a splash of water.
FAQs
Are vermicelli noodles gluten-free?
Yes, both rice vermicelli and mung bean vermicelli are gluten-free.
Can I make the Sauce directly in the pan?
Yes! Add the sauce ingredients (minus starch) just before adding the noodles, and fold/toss to coat thoroughly.
What are rice vermicelli noodles vs. glass noodles?
While vermicelli noodles refer to several types of thin, thread-like noodles, rice vermicelli (aka rice sticks) are made from rice flour and water, are an opaque white, and become soft when cooked.
In comparison, glass noodles (also called cellophane noodles) can be made from mung bean starch (aka mung bean vermicelli/ bean thread noodles) or sweet potato starch. They are transparent when cooked with a glossy texture and chewier, elastic texture.
Recipe Notes and Tips
- Tweak the sauce to taste: Taste and adjust, i.e., add more spice, sweetness, tang, etc.
- Cut the veggies evenly: So they cook evenly in the vermicelli stir-fry. Depending on the veggies you use, add them incrementally (hardest first, soft last) to avoid overcooking.
- To save time: Use pre-chopped veggies or a pre-mixed stir-fry vegetable mix OR use a mandoline/ julienne grater to speed up prep time.
- To avoid dry noodles: Add the stir-fry sauce to the stir-fried rice noodles right at the end before serving.
More Easy Vegan Asian Recipes
- Spicy potato noodles
- Tantanmen Ramen with Bok Choy
- Kung Pao Cauliflower
- Hibachi-Style Japanese Fried Rice
- Vegetable Chop Suey
- Baked Teriyaki Tofu Recipe
If you try this easy Asian vermicelli noodles stir-fry recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vermicelli Noodles Stir-Fry
Video
Ingredients
- 7 oz (200 g) vermicelli noodles (see notes)
- 2 tsp sesame oil
- ½ heaped Tbsp fresh ginger grated
- 2 cloves of garlic minced
- 3.5 oz fresh (100 g) shiitake mushrooms chopped
- 1 medium (100 g) carrot sliced into fine sticks
- 1 medium (125 g) red bell pepper sliced into fine sticks
- 1 heaped cup small (80 g) broccoli florets
- 1 cup (90 g) white cabbage thinly sliced
- Green onion to garnish
- Sesame seeds to garnish
- 1 batch of Korean BBQ Sauce , OR Chinese garlic stir-fry sauce
Instructions
- You can watch the video for visual instructions.First, prepare the noodles according to their package directions (I soaked vermicelli noodles in hot water until tender), then drain.
- Meanwhile, peel and mince the garlic and ginger, chop the mushrooms, cut the broccoli into small florets, and thinly slice the carrots, cabbage, and bell pepper.
- Then, heat the sesame oil over medium heat in a large skillet or wok. Once hot, add the ginger and garlic and sauté for a minute.
- Add the remaining vegetables (mushrooms, carrot, bell pepper, broccoli, and cabbage) and stir to combine. Then cover the pan with a lid, reduce the heat to low, and allow them to cook for 7-8 minutes, until tender (not mushy).
- Add the prepared noodles and Korean BBQ sauce / Chinese stir-fry sauce, and stir well, then serve in bowls garnished with finely chopped green onion and sesame seeds. Enjoy!
Notes
- Noodles: Use rice vermicelli or mung bean vermicelli/sweet potato starch noodles (aka glass noodles/cellophane noodles).
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
We absolutely love this recipe. It is easy and the Korean BBQ sauce adds a perfect about of flavor. Our package of vermicelli noodles portion recommendation yielded way more noodles than expected so we will always double up on the veggies or halve the noodle amount. Prep and serving comes together easily and we learned that flash frozen stir fry vegetables work well too. We had leftovers and on the second day I grilled some vegan sausages and stir-fried extra vegetables then gave the leftovers a 2-minute stir fry and voila! another awesome meal. This will go into the go-to recipes for sure. Happy Eating! :-).
Thank you so much for the kind words, Craig! So glad this has earned a spot in your go-to recipe collection. Happy eating to you too! 😊
Yum! I couldn’t wait to make this when I got home from vacation. First time I had extra noodles so I put the extra aside and made a half batch the next day too. I will increase the vegetables because I love veggies. My non vegan husband loves this as well and it was filling enough with fruit for dessert. I will add this to my favorites on repeat!
That sounds amazing! 😍 I love that you enjoyed it so much you made it twice! Adding extra veggies is always a great idea. So happy to hear your husband loved it too! Thanks for sharing.
Hi Ela, this was so delicious. I substituted the cabbage for a small zucchini instead which I added half way through the cooking so it wouldn’t be mushy. I will definitely be using that sauce on a regular basis. Thank you once again for providing us with a very tasty and satisfying meal.
You are very welcome, Paulette. I am so glad it turned out delish. 🙂
Another very tasty dish. Thank you
So happy to hear! 🙂