Vermicelli Noodle Stir-Fry

Vermicelli Noodle Stir-Fry

A fresh & tasty vermicelli stir-fry for dinner that comes together in less than 30 minutes. Try it out!

This dish is a great way to use up all your leftover vegetables in your fridge, the more the better. It’s a super easy dish, perfect to pack with you for lunch the next day.

Vermicelli Noodle Stir-Fry2

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Vermicelli Noodle Stir-Fry

A super easy & fresh dish you can make in just 30 minutes. Makes for great lunch or dinner.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


For the noodles

  • 300 grams vermicelli rice noodles
  • 1 medium onion
  • 4 large mushrooms
  • 1 medium bell pepper
  • 2 garlic gloves
  • 200 grams chopped romaine salad*
  • 200 grams cubed firm tofu
  • crushed walnuts

For the sauce

  • 4 tbsp soy sauce
  • 1 tbsp sriracha hot sauce (optional)
  • 4 tbsp agave/maple syrup
  • 1 tsp vinegar
  • 2 tsp lime juice



  • Add all the ingredients to a bowl and mix well. Adjust taste if needed. Set aside.


  • Start by cooking the vermicelli rice noodles**
  • In a wok pan, first fry the tofu cubes until golden brown, set aside.
  • Add into the wok pan the onions, garlic, mushrooms and the bell pepper. Cook until all the veggies have released their water. Then add in the tofu.
  • Lastly, add in the noodles and pour over the sauce. Toss until everything is covered in sauce and let the noodles warm up. 
  • Serve right after. Top with walnuts and fresh lime juice. 


*You can use any salad for this recipe. 
**I cook the noodles for half the time needed, to avoid them getting all mushed up when we add them to a pan. Add the uncooked noodles to a large bowl, pour over hot water and let rest for 6 minutes. Give them a stir and drain the water. Run the noodles under cold water for 30 seconds to stop the cooking.

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