Asian Vermicelli Stir-Fry Noodles – Elavegan

By Ela on 5. September, 2023 | Leave a Comment. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

Make a super satisfying Korean-inspired vermicelli stir-fry in under 30 minutes! The stir-fry noodles are packed with flavor, filling, satisfying, easily customizable, and simple to pull together on busy evenings!

Super Satisfying 20-Minute Korean Stir Fry Noodles

Simple stir-fries are perfect for evenings when you’re running low on time but want a nutrient-packed, filling, satisfying meal. Plus, between options like a typical vegetable lo mein, sriracha noodles, and this Korean BBQ vermicelli stir-fry – there’s an Asian noodle recipe for every mood and occasion!

This Korean-inspired vermicelli noodles recipe is perfect for when you want a saucy noodle dish with heaps of flavor and a kick of spice. It takes under 30 minutes from the kitchen to the table with minimal prep time, and relies almost entirely on simple pantry staples and low-cost produce. Plus, you can easily adapt it with whatever veggies and proteins you have.

This vegetable stir-fry is also loaded with satisfying flavor and texture. However, it’s the homemade Korean BBQ sauce that really makes this dish shine. With simple pantry ingredients and just some minutes of prep time, the sauce is sweet, tangy, salty, a little spicy, and absolutely packed with umami flavor that takes this Asian noodles recipe to the next level.

Best of all, by making it entirely from scratch at home, you get to avoid all the chemicals, thickeners, and preservatives in store-bought stir-fry sauces AND enjoy a restaurant-quality meal at a fraction of the price (and much healthier, too!).

The Ingredients and Substitutions

• Noodles: Use rice vermicelli or mung bean vermicelli (aka glass noodles/cellophane noodles/mung bean threads/bean thread noodles, etc.). You could also use dangmyeon or japchae noodles (sweet potato starch noodles), which are all naturally gluten-free. Other noodles work, too, like stick rice noodles, udon, buckwheat, etc. (cooking methods vary).
• Sesame oil: To provide toasty, nutty flavor that complement the sauce well.
• Aromatics: These Asian stir-fry noodles rely on a fairly typical base of ginger and garlic for plenty of aromatic flavor.
• Vegetables: A stir-fry is a great opportunity to clear out the fridge. I’ve used:
  • Shiitake mushrooms (chopped – if using dried, rehydrate them first)
  • Carrots (julienne – in thin sticks)
  • Red bell pepper (finely sliced into sticks)
  • Broccoli (split into small florets)
  • Cabbage (I used white cabbage, thinly sliced – remove the tough core)
• Korean BBQ sauce: My homemade Korean BBQ sauce is soy sauce (or tamari) and gochujang based with a sweet, savory, tangy, spicy, packed with umami, and perfect for this vermicelli noodles recipe.
• To Garnish: Thinly sliced green onion and raw or toasted sesame seeds are the perfect way to garnish vegetable noodles with freshness and nutty flavor.

What Could I Add to Vermicelli Stir Fry?

• Other vegetables: It’s easy to adapt this Asian noodle recipe to what you have. Use veggies that cook at similar times, or add them to the pan incrementally.
  • Snow peas/ mange tout
  • Bean sprouts
  • Bok choy
  • Baby corn
  • Green beans
  • Eggplant
  • Spinach
  • A pre-mixed ‘stir fry veggies’ mixture
• Protein: Boost the protein in this meal with crispy or puffed tofu, chickpea tofu, tempeh, seitan, or an option like white beans.
• Water chestnuts: You can find these in cans in most major grocery stores and Asian supermarkets for a crisp, crunchy addition to the veggie stir fry.
• Alternate sauce: Try this Chinese garlic sauce instead.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Asian Vermicelli Stir-Fry

• First, prepare the noodles according to their package directions (I soaked vermicelli noodles in warm water until tender), then drain.

• Meanwhile, peel and mince the garlic and ginger, chop the mushrooms, cut the broccoli into small florets, and thinly slice the carrots, cabbage, and pepper.
• Then, heat the sesame oil over medium heat in a large skillet or wok. Once hot, add the ginger and garlic and sauté for a minute.
• Add the remaining vegetables (mushrooms, carrot, bell pepper, broccoli, and cabbage) and stir to combine. Then cover the pan with a lid, reduce the heat to low, and allow them to cook for 7-8 minutes, until tender (not mushy).

• Add the prepared noodles and Korean BBQ sauce and stir well, then serve in bowls garnished with finely chopped green onion and sesame seeds. Enjoy!

Serving Recommendations

You can enjoy Korean-inspired veggie noodles as a main or side dish alongside:

Storage Instructions

Allow the leftovers to cool and then store them in an airtight container in the refrigerator for 2-3 days, ready to enjoy chilled or reheat as required.

To reheat the Korean BBQ noodles, I prefer to use the stovetop (microwave works too). Add a splash of water if required for a saucier dish.

FAQs

How to cook vermicelli noodles for a stir-fry?

The best way is to soak the noodles rather than boil them. Then, optionally, rinse them with cold water to remove extra starch.

What are rice vermicelli noodles vs. glass noodles?

Vermicelli noodles are named after the Italian word for ‘little worms’ and refer to very thin, thread-like noodles, often made from rice starch and water and are naturally gluten-free. They stay white upon cooking, with a soft, tender texture and the ability to soak up flavors – making them great for stir-fries.

Mung bean vermicelli or glass noodles (also called cellophane noodles, bean thread noodles, mung bean noodles, etc.) are often made from mung bean starch. Korean glass noodles or sweet potato noodles (used for japchae / Korean stir-fry) are made from sweet potato starch and have a more chewy, almost ‘gelatinous’ texture. Both types of glass noodles turn almost transparent when cooked.

Recipe Notes and Tips

• Tweak the sauce to taste: Since the Korean BBQ sauce is homemade, it’s easy to adjust any elements. I.e., more or less spice, sweetness, tang, etc.
• Cut the veggies evenly: So they will cook evenly in the vegetable stir-fry.
• Experiment with veggies: As long as you use a combination of texture, the vermicelli stir fry is sure to be super satisfying. Use veggies that cook in the same time frame. Otherwise, you’ll need to add them incrementally to the pan (so none end up over or undercooked).
• To save time: Use pre-chopped veggies or a pre-mixed stir-fry vegetable mix.
• Don’t overcook noodles: If you do, they become sticky and clump together. Just soak them until tender, then add them to the stir-fry right at the end.
• Add the sauce right at the end: This will ensure the sauce isn’t evaporated or overly soaked up for delicious, saucy Korean stir-fry noodles.

More Easy Vegan Asian Recipes

If you try this easy Korean-inspired vermicelli stir-fry recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO: