Chinese

Rice Vermicelli Stir-Fry

Got just 15 minutes to whip up a tasty, filling dinner tonight? No worries, I’ve got you covered. This is a super quick stir-fry with just a handful of ingredients but a pleasing variety of textures and flavours.

If you’ve got a few more than just 15 minutes, then this easy rice vermicelli stir-fry would also make a great side dish to something along the lines of sweet and sour tofu or orange and ginger glazed tofu.

Easy rice vermicelli stir-fry. A tasty and vegan dinner ready in 15 minutes!

If you were to take a look in my pantry, you’d find all manner of noodles, rice, and rice noodles.

You’d also find four different types of soy sauce, which my husband thinks is the most bizarre thing he’s ever seen and doesn’t hesitate to announce the fact to all his friends and family whenever we get together for a meal.

Should I tell him that I’ve been very tempted to buy a bottle of mushroom-flavoured soy sauce, thereby bringing the pantry stock up to five? Then he’d really think I’m weird. But don’t worry about all that, for this recipe you only need one type of soy sauce!

My hoard is the result of numerous trips downtown to the specialty Asian supermarket since the selection of Asian products in Barcelona supermarkets is pretty much limited to one kind of soy sauce (hence my husband’s ignorance of soy sauce) and instant ramen.

That’s why I was delightfully surprised when rice vermicelli appeared on the shelves of our corner store sometime last year. Although they’re more expensive than what you can get at an Asian supermarket, they’re easy to pick up when I need to make something fast and don’t have time or inclination to make a trip downtown and I also like to use them for these curry-spiced Singapore noodles.

Rice Vermicelli Stir-Fry

Rice Vermicelli Stir-Fry

Yield: Serves 2 as a main or 4 as a side
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Got just 15 minutes to whip up a tasty, filling dinner tonight? No worries, I’ve got you covered. This is a super quick stir-fry with just a handful of ingredients but a pleasing variety of textures and flavours.

Ingredients

  • 125 grams (4.5 oz) vermicelli rice noodles
  • 1 tablespoon oil
  • 1 shallot, minced or two green onions, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon minced ginger
  • 1 large carrot
  • Half a head of cabbage
  • 2 tablespoons soy sauce
  • 1/4 teaspoon red pepper flakes
  • A pinch of salt
  • A pinch of sugar

Instructions

  1. Prepare the vermicelli noodles according to the package directions. Normally soak them in warm water for 2 – 3 minutes then drain and rinse them under cold water. Set aside.
  2. Shred the cabbage and peel and slice the carrot into thin, noodle-like strips. A mandoline works well for this or use a sharp knife if you don’t have one.
  3. Heat a wok or large pan over high heat. Add the oil, shallot or white part of the green onion, garlic and ginger and fry, stirring for 10 – 20 seconds. Add the carrot and cabbage and stir fry until soft. Add the rice noodles, soy sauce, red pepper flakes, salt, sugar and green parts of the green onion, if using. Mix well and stir fry for a couple of minutes until warmed through.
Nutrition Information:
Yield: 2
Amount Per Serving: Calories: 377 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 1009mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 11g Sugar: 12g Sugar Alcohols: 0g Protein: 12g

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11 Comments

  • Reply
    Sandy
    March 13, 2016 at 9:27 pm

    I just made this am it is quite tasty despite a few mistakes I made along the way…shredded cabbage too fine and didn’t have red pepper flakes substituting ground red pepper. I will most definitely be making it again. Thank for sharing your recipes, Melissa! ❤️

    • Reply
      Melissa
      March 13, 2016 at 9:43 pm

      Thanks, so glad you enjoyed it!

  • Reply
    Laura
    April 5, 2016 at 7:56 pm

    This recipe is awesome! We had it for a quick lunch and loved it. Thanks for the idea! 🙂

    • Reply
      Melissa
      April 5, 2016 at 10:27 pm

      Thank you!

  • Reply
    Gulshan kanodia
    June 19, 2016 at 1:08 am

    Hi… I have made it with semolina vermicellies. Tasted good .. and also add some Channa dal and curry leaves to it ..before adding veggies… Enhance the taste a…little bit of lemon if u like…. Perfect…. Nice receipe…

  • Reply
    Dawn
    August 9, 2016 at 11:27 pm

    Delicious!! Next time I will just add some extra veggies and tofu. Better than Chinese take out and healthier. I topped with crispy chow mein noodles. Loved the texture of the vermicelli much more than fried rice.

    • Reply
      Melissa
      August 10, 2016 at 4:45 pm

      Thank Dawn!

  • Reply
    Jake Dennis
    March 2, 2018 at 12:17 pm

    Terrific recipe Melissa! I made it tonight with your recipe for the basis but put my own mark on it. Check it out: https://www.instagram.com/p/Bf0dNeSFvdV/?taken-by=poetofjazz

  • Reply
    Amelia
    June 9, 2018 at 9:31 am

    Oh so yummy! I substituted cabbage with spiraled zucchini and added roasted cashews at the end. So good!

  • Reply
    Teala Suters
    October 11, 2018 at 8:53 am

    I made this tonight and it was fabulous! This will probably be my go-to stiryfry recipe now!

  • Reply
    Alexander Bergman
    December 12, 2018 at 2:35 am

    I tried using a mandolin to slice the carrots and now the thing is way out of key!!

    Just kidding,

    Important to follow the order of the ingredients when frying. I should not have started with these delicate noodles. I ended up a little on the mushy side, still delicious though!

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