Easy Vermicelli Noodles
Thin rice vermicelli noodles are soaked in boiling water, drained, and steamed under a towel for 5 minutes. Carrot, green onions, shiitake mushrooms, and edamame are fried for 3 minutes, then tossed with the noodles and a peanut-soy sauce made with rice wine vinegar, sesame oil, garlic, and a little sugar. Served in bowls with cilantro and chilli oil, it’s a quick, fuss-free noodle dish that can be topped with cooked pork, chicken, or beef.
Equipment
- 1 Large pan or wok
- 1 large bowl
- 1 Colander or sieve
- 1 Knife and cutting board
Ingredients
Noodle dish
- 2 nests thin rice vermicelli noodles
- 1 carrot thinly sliced
- Green onions finely sliced
- 1½ cups shiitake mushrooms or your preferred mushroom, roughly chopped
- 1 cup edamame beans
- 2 tablespoons light soy sauce
- Oil for frying
- Optional: cooked pork chicken, or beef
Sauce
- 2 tablespoons light soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 4 tablespoons water plus more if the sauce is still thick
- 1 garlic clove minced
To serve
- Cilantro
- Chilli oil
Instructions
- Cook the noodles: Place the vermicelli in a bowl and cover with boiling water. Let them cook according to the package instructions, then drain.
- Steam the noodles: Leave the noodles in the colander or sieve over the bowl, cover with a clean towel, and let them steam for 5 minutes. This gives them the perfect consistency.
- Fry the vegetables: Add the carrot, green onions, mushrooms, and edamame to a pan with oil and fry for 3 minutes.
- Make the sauce: Meanwhile, combine the soy sauce, peanut butter, rice wine vinegar, sesame oil, sugar, garlic, and water. Mix well, adding more water if it’s still thick, until the sauce is runny.
- Combine: Transfer the steamed noodles into the pan with the vegetables, followed by the sauce. Reduce the heat to low and toss until everything is mixed in and well coated.
- Serve: Divide into bowls and top with cilantro and chilli oil.