This recipe for vermicelli noodles is light and refreshing. And a nice change up to typical noodle dishes and salads. It is packed with fresh veggies and topped with fresh basil. Delish!
DIFFICULTY / TIME
Easy / 25 minutes
POSTED ON
October 14, 2020
SOCIAL
It’s time for dinner and you want something quick and E-A-S-Y. Something to look forward to and enjoy. Something you can come back to for leftovers.
This recipe for vermicelli noodles will do just that. The sauce comes together in a bowl. Just give it a stir. The noodles take 3 minutes to cook. The veggies just need to be chopped. This recipe for vermicelli noodles gets it’s color from fresh carrots, cucumbers, and red bell peppers. The veggies make this dish pop!
WHAT ARE VERMICELLI NOODLES
Vermicelli noodles are thin rice noodles. They are different from rice noodles as they are round in shape whereas rice noodles are flat. You can find them at most grocery stores but if you don’t see them purchase them online or head over to an Asian market. Make sure you follow the vermicelli noodles’ package instructions.
HOW TO MAKE THIS RECIPE FOR VERMICELLI NOODLES
For making the sauce, add all the sauce ingredients to a bowl. Give it a stir until well combined. Set aside.
Boil water in a electric kettle or pot. Place the vermicelli noodles in a bowl and pour the water over top of them. Soak the noodles for 2-3 minutes. Then drain the water and set aside.
For serving, place the vermicelli noodles and veggies in a bowl. Add fresh coriander and basil. Serve with the sauce and drizzle sesame oil on top.
The flavors in this recipe for vermicelli noodles will dance on your tongue. And this dish tastes great warm or cold. It makes for a quick weeknight dinner and then enjoyed again as an easy lunch option. Ready in minutes!
More Easy Dinner Ideas
If you liked this recipe for vermicelli noodles, you’ll love my sesame noodles recipe. It is another quick and easy noodle bowl.
Recipe for Vermicelli Noodles
GUIDE
INGREDIENTS
Ingredients
Sauce
- 1/4 cup rice vinegar
- 1/4 cup sweet chili sauce
- 2 tablespoon coco aminos (or sub with soy sauce)
- 1 tablespoon water
- 1/2 lime freshly squeezed
- 1 clove of garlic minced or pressed
Noodle Bowls
- 6 ounces vermicelli noodles
- 1 carrot julienned or grated
- 1 cucumber spiralled or thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/2 cup bean sprouts
For Serving
- Fresh coriander
- Fresh Thai basil or any basil
- Sesame oil drizzle on top of bowl
INSTRUCTIONS
Instructions
- For making the sauce, add all ingredients to a bowl. Give it a stir until well combined. Set aside.
- Boil water in a electric kettle or pot. Place the vermicelli noodles in a bowl and pour the water over top of them. Soak the noodles for 2-3 minutes. Then drain the water and set aside.
- For serving, place the vermicelli noodles and veggies in a bowl. Add fresh coriander and basil. Serve with the sauce and drizzle sesame oil on top.
NOTES
Notes
NUTRITION FACTS
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