Stir Fried Vermicelli Recipe

Soak vermicelli

Place the dry rice vermicelli in a large heatproof bowl. Pour 600 ml of just-boiled water over the noodles, pressing them gently to submerge. Let soak for 6–8 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain in a colander and rinse briefly under cold water to stop cooking. Toss with 2 tbs neutral oil to prevent sticking and set aside.

Prep all vegetables and aromatics: mince garlic and ginger, slice scallions (white and green parts separated if desired), julienne carrot, thinly slice red pepper, chop bok choy, and rinse bean sprouts. Keep them divided so they go in the wok in sequence.

If using tofu: press, cube, and pat dry. Heat 1 tbs vegetable oil in a nonstick skillet or the wok over medium-high heat and pan-fry tofu cubes until golden on all sides, 3–5 minutes. Remove and set aside. If using pre-cooked shrimp or chicken, make sure it is warmed and ready to add near the end of stir-frying.

Make sauce

In a small bowl combine 3 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs oyster sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp white pepper, 1 tsp chili paste (if using), and 60 ml water or broth. Stir until sugar dissolves and set aside.

Stir-fry

Heat a wok or large skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Add minced garlic, ginger, and the white parts of the scallions; stir-fry 20–30 seconds until fragrant but not browned. Add julienned carrot and sliced red pepper; stir-fry 1–2 minutes until they begin to soften. Add bok choy (or cabbage) and continue to toss 1 minute. Push vegetables to the side of the wok and add the prepared tofu (or cooked protein) back in to warm through.

Add the drained vermicelli to the wok, breaking apart gently with tongs if clumped. Pour the sauce evenly over the noodles and use two spatulas or tongs to toss everything together vigorously. Stir-fry 2–3 minutes until the noodles absorb the sauce and all ingredients are heated through. Add bean sprouts and the green parts of the scallions in the last 30–45 seconds and toss once—this keeps them crisp. Drizzle 1 tsp sesame oil and toss to combine. Taste and adjust seasoning with extra soy or a pinch of salt if needed.

Transfer the stir-fried vermicelli to a serving platter. Sprinkle with toasted sesame seeds and chopped cilantro or scallions. Serve immediately with lime wedges on the side for squeezing over individual portions.