30 Minute Veggie Vermicelli
A quick side dish that satisfies all of my cravings when I need some noodles!
Servings: 4 people
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.