If you’re anything like me, I bet you’re craving a big bowl of noodles very often. My 30 Minute Veggie Vermicelli is the PERFECT dish to make for lunch in the afternoon, or a quick side dish to make for your main Asian entrée! The best part about these noodles is that they are rice noodles, so it feels guilt free 😉

Best Noodles to Use

Clearly this recipe calls for vermicelli noodles, but you can always use pad Thai noodles, or even angel hair spaghetti. I like vermicelli because they cook very easily, and rice noodles are a little healthier! One thing to keep in mind while cooking the vermicelli noodles is that you want to make sure you boil your water and then add the noodles into the pot AFTER turning the heat off. This will get them perfectly cooked! Click here to buy vermicelli noodles, aka rice sticks! If you are a fan of noodles, be sure to check out my 30 Minute Pad Thai and Vegetable Lo Mein!

The Best Veggies to Use

I am ALL for loads of veggies in my Asian noodles, but this is a quick and easy meal. I love to simply use onion, radishes, serrano peppers, garlic and spinach! Actually, lots and lots of spinach! Feel free to use more than my recipe calls for. I probably would have, but I just didn’t have more spinach on hand LOL! You can always add in sliced bell peppers, your favorite mushrooms, or even broccoli!

Storing the Noodles

I am very often asked if the food I make can be frozen, so a lot of my recipe blogs specify what I think goes for the dish. I would NOT recommend freezing this dish, although I have no tried it. This is actually a great recipe to make in the beginning of the week and use it as a meal prep. Therefore, you can definitely keep these noodles in the fridge for up to 5 days. I would not recommend any longer though! 

If you decided to make my 30 Minute Veggie Vermicelli, please be sure to tag my handle  @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts!  If you haven’t seen me on Instagram yet, be sure to follow me  ENJOY!

30 Minute Veggie Vermicelli

Megha Patel

 

prep time:20 minutes mins

cook time:10 minutes mins

total time:30 minutes mins

servings:4 people

A quick side dish that satisfies all of my cravings when I need some noodles!

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Ingredients

• 8 oz vermicelli noodles (or any thin rice noodle)
• 1.5 tbsp oil (sesame or peanut if you have)
• 1.5 cup white onion (sliced)
• 2 large radishes (cut into matchsticks )
• 2 serrano peppers (sliced long ways)
• 6 cloves garlic (minced)
• 2 cups spinach

Sauce

• 2-3 tbsp soy sauce
• 1 tbsp sriracha
• 1/2 tbsp miso paste
• 1/2 tbsp hoisin
• 1 tsp gochugaru (or crushed red pepper flakes)
• 1 tsp black pepper

Instructions

 

• Put water to a boil. Once bubbling, turn the heat off and add in your vermicelli with some salt. Cover the pot with a lid and let the noodles cook. Remember, turn heat OFF. Noodles should take about 10 minutes, or until al-dente.
• While noodles are cooking, start cooking your veggies. Add oil to a pan on medium heat. Once it's hot, add in the sliced onion, radish, and serrano peppers. Let them cook down for 2-3 minutes.
• Then add in your garlic, serrano peppers, and spinach. Add some salt to taste. Mix everything up and cook until the spinach has wilted completely.
• Mix together all sauce ingredients and adjust for seasoning if you want more or less of anything.
• The noodles should be done within 10 minutes, so now strain the water out. Vermicelli is very long, so I like to take scissors and cut it to smaller strands. That step is optional.
• Add the noodles directly into your pan of veggies, followed by the sauce. Mix well and taste for seasoning.
• Serve hot & by itself, or you can put them on lettuce and eat them like a wrap!

Notes

• This is great to use as a side dish to any Asian main course, or a perfect lunch.
• Keep refrigerated for up to 5 days. 
• Great for meal prepping! You can add any veggies you like, or protein.