Top 10 Easy and Delicious Stir-Fried Vermicelli Recipes You Can Make at Home

Nowadays, the healthy vegetarian diet is gaining popularity for its simplicity and surprising health benefits. By reducing daily intake of proteins and fats and incorporating more fiber, vitamins, and other nutrients, amazing changes can be achieved. So how can vegetarian dishes 'compete' with other meals? The answer is simple—through vegetarian stir-fried vermicelli!

Ingredients:

• Vermicelli
• Tofu
• Shiitake mushrooms, bean sprouts, carrots, scallions, chili peppers
• Soy sauce, vegetable oil, vegetarian seasoning, sugar
• Peanuts

Instructions:

• Step 1: Prepare the mushrooms, carrots, bean sprouts, and vermicelli:
  • Soak the shiitake mushrooms in warm water until they expand, then cut them into pieces. Marinate the mushrooms with ½ teaspoon of vegetarian seasoning and 1 teaspoon of five-spice powder for 15 minutes. Coat the mushrooms with 50 grams of flour and fry them in a pan.
  • Roast the peanuts, remove the skins, and crush them. Rinse the bean sprouts. Peel and slice the carrots into thin strips. Blanch the carrots and bean sprouts in boiling water, then quickly place them in an ice bath to retain their crunch and vibrant color.
  • Soak the vermicelli in cold water for about 5 minutes, then boil it to soften and drain.

• Step 2: Fry the tofu: Heat a pan and add a little vegetable oil. Once the oil is hot, fry the tofu until golden and crisp, then slice into strips. Be sure to keep the heat low and turn the tofu gently to avoid burning it.
• Step 3: Prepare the sauce: In a bowl, mix chopped scallions and chili peppers, 30 ml of soy sauce, 1 tablespoon of sugar, and 5 ml of lime juice. Heat and stir until the sauce is well combined.
• Step 4: Mix the vermicelli:
  • Place the cooked vermicelli in a large bowl, drizzle with oil to prevent sticking. Add the fried mushrooms, tofu, bean sprouts, and carrots. Pour the prepared sauce over and toss everything together. Sprinkle crushed peanuts on top for added crunch and flavor.
  • And there you have it—a delicious and nutritious vegetarian stir-fried vermicelli!

Stir-fried eel noodles is a delicious dish that is very popular in Hanoi. The soft and chewy noodles are mixed with a rich sauce, topped with crispy fried eel, and served with sweet and sour vegetables, creating a very enticing flavor. Here’s a simple recipe to make stir-fried eel noodles, but the taste will be as authentic as the Hanoi version.

Ingredients:

• 300g eel
• 100g vermicelli noodles
• 100g bean sprouts
• 1 carrot
• 100g shallots
• Vietnamese coriander and cilantro
• 1 small piece of ginger
• Vinegar, sugar, fish sauce, chili sauce
• Roasted peanuts, crushed (optional)

Instructions:

• Step 1: Prepare the ingredients:
  • Clean the eel, boil it until cooked, separate the meat from the bones, and discard the innards. Marinate the eel meat with fish sauce. Heat some oil in a pan, cover to prevent splattering, and fry the eel on low heat until it becomes crispy, then drain the oil.
  • Grind the eel bones and blood with a small piece of ginger, strain the mixture to make the broth, then bring it to a boil, seasoning with salt for a balanced taste.
  • Wash the bean sprouts and drain them. Peel and grate the carrot. Thinly slice the shallots and sauté until fragrant.
  • For the vermicelli noodles, use the Yên Bai variety, which has a nice chewy texture. Soak and boil the noodles, then mix them with 2 tablespoons of oil (used for sautéing shallots) to prevent sticking and add fragrance.
• Step 2:
  • Prepare the dressing by mixing 2 parts vinegar, 1 part sugar, and 1 part fish sauce, or adjust according to your taste.
  • Put the bean sprouts and grated carrot in a bowl, pour the dressing over them, and marinate for about 15 minutes, then drain the excess liquid.
  • When ready to eat, mix the eel, noodles, bean sprouts, carrot, cilantro, shallots, and dressing in a large bowl. Alternatively, serve each ingredient in individual bowls and drizzle the dressing on top. Add chili sauce if you like it spicy. Serve with a bowl of hot eel broth and garnish with chopped Vietnamese coriander.

The stir-fried eel noodles are visually appealing with the gray noodles, white bean sprouts, brown fried eel, green herbs, and orange carrots, accentuated by golden shallots. When mixed together, the dish offers a refreshing, sweet, salty, and slightly tangy taste that is truly delicious.

Have you ever heard of mixed noodles with goose? This dish is not only delicious but also very nutritious. It’s definitely worth the time to try your hand at making it. It’s no exaggeration to say that you should not miss out on this goose noodle mix. It will take you through all sorts of emotions.

The noodles are crunchy and tasty, while the goose meat is tender and rich. Adding a bit of sauce on top makes it an unexpected treat for the weekend. You can even sprinkle some fried onions and roasted peanuts to fully enjoy the dish!

Ingredients:

• 5kg of young goose
• 2kg of dry noodles
• 100g of fresh bamboo shoots (or 100g of dried bamboo shoots)
• 100g of roasted peanuts
• 50g of aromatic herbs (cilantro/Thai basil)
• 1 lime, 2 spring onions
• 5 shallots
• 3 tablespoons of white vinegar
• 4 tablespoons of soy sauce
• 1 tablespoon of minced garlic
• 1 tablespoon of minced chili
• A pinch of common spices (salt/sugar/pepper/MSG)

Instructions:

• Step 1: Boil the goose and slice or shred the meat: Clean the goose and rub with lime. Boil it gently for 30 minutes in hot water, then let it simmer for another 15 minutes. Once done, let it cool and slice the meat thinly.

• Step 2: Soak the noodles and cook the bamboo shoots:
  • Soak the noodles in cold water, then blanch them in hot water until soft. Cut them into 2-inch pieces.
  • Soak the dried bamboo shoots in water for 2 hours, changing the water every hour. After they soften, cook them until tender. For fresh bamboo shoots, just clean and cook them until cool.
  • Once the bamboo shoots are soft, shred them by hand and mix with 1/2 tablespoon of sugar, 1/4 tablespoon of salt, 2 tablespoons of vinegar, and 1 tablespoon each of minced garlic and chili.

• Step 3: Prepare the remaining ingredients:
  • Roast the peanuts until crispy and remove the shells, then crush them into halves or slightly crushed.
  • Peel the shallots, rinse, and slice them thinly, then fry them until golden and fragrant.
  • Wash and chop the aromatic herbs and spring onions.

• Step 4: Prepare the noodle sauce:
  • Mix the sauce by combining 4 tablespoons of soy sauce, 4 tablespoons of sugar, and 1 teaspoon of MSG. Stir well.
  • Then, add the minced garlic and chili, and pour in 1 tablespoon of vinegar. Adjust the taste to ensure the sauce is perfectly balanced with a sweet, sour, and spicy flavor.

To serve, arrange the ingredients in a bowl, mix them with the sauce. Top with fried onions and crushed peanuts, and enjoy with fresh herbs to enhance the flavor. The noodles are chewy and flavorful, not mushy, combined with the rich goose meat and flavorful sauce. This will surely be a family favorite for the weekend.

When it comes to nutrition, beef is a top contender that’s hard to replace. Moreover, the unique flavor it brings to dishes is unmistakable. To prove this, let’s take a look at the mixed noodles with beef. This dish is incredibly simple, requiring only a few quick steps but delivering surprising results.

Ingredients:

• 300g of noodles
• 100g of beef/chicken
• 1 carrot
• 1 onion
• 100g of mushrooms (shiitake, enoki, etc.)
• 100g of bok choy
• 1 egg
• Seasonings: sugar, sesame oil, soy sauce, seasoning powder, salt, pepper, ginger

Instructions:

• Step 1: Boil water and add the noodles until the water boils again. Soak the noodles for 3 minutes, then drain and soak in cold water. This step is important to keep the noodles firm and prevent them from becoming mushy when mixed. After draining, toss the noodles with 1 tablespoon of oil to keep them from sticking.
• Step 2: Stir-fry the carrot, onion, bok choy, and mushrooms separately with a bit of sesame oil, soy sauce, and 1/2 teaspoon of seasoning powder.
• Step 3: Fry the egg, ideally leaving it with a runny yolk for a more attractive look and better taste when mixed.
• Step 4: Prepare the sauce by heating a mixture of 2 tablespoons of sesame oil, 4 tablespoons of soy sauce, 1/2 teaspoon of sugar, and 1/2 teaspoon of seasoning powder. Once well combined, remove from heat and let cool.
• Step 5: Stir-fry the marinated beef over high heat for 5 minutes. Avoid overcooking to prevent the beef from becoming tough.

Thai Vermicelli Salad is the next dish that Mytour wants to introduce to you. This dish will surely make anyone fall in love with it, it’s irresistible. The chewy and crunchy vermicelli is paired with fresh, tender shrimp, complemented by vegetables like tomatoes, cucumber, and a bit of minced chili, all drizzled with sauce – it’s absolutely delicious. The subtly tangy and spicy flavor is truly one-of-a-kind.

Ingredients:

• 100g Vermicelli
• 100g Ground lean pork
• 1/2 piece of ginger
• 1 chili pepper
• 1 lettuce
• 1 tomato
• 1 horn chili
• 1 cucumber
• 1 onion
• 2 stalks of green onions
• 1 sprig of perilla
• 2 shallots
• 3 tablespoons of lime juice
• 2 tablespoons of fish sauce
• 4 garlic cloves
• 1 tablespoon of cooking oil
• 1/2 teaspoon of sesame oil
• A pinch of vinegar
• A little bit of common seasoning (sugar/salt/MSG/seasoning powder/pepper)

Instructions:

• Step 1: Marinate the ground pork: Marinate the pork with 1/2 tablespoon of MSG, 1/2 tablespoon of seasoning powder, then mix well and let it absorb the flavors for about 10 minutes.
• Step 2: Prepare other ingredients:
  • Soak the vermicelli in cold water for about 10 minutes until soft, then rinse and cut into bite-sized pieces.
  • Peel the shallots, smash them, then chop finely and set aside. Peel the garlic and ginger, chop them finely. Remove the seeds from the chili pepper and chop it up.
  • Peel the onion, slice it thinly, then soak in a bowl of water with a bit of vinegar for about 10 minutes, then rinse and drain.
  • Wash the tomatoes and cut into wedges. Slice the horn chili. Clean the cucumber and cut into thin rounds.
  • Wash the green onions and perilla leaves, cut the green onions into small sections, and remove the older, damaged leaves from the perilla. Rinse them thoroughly and set them aside to drain.

• Step 3: Prepare the sauce:
  • In a bowl, mix 2 tablespoons of fish sauce, 2 tablespoons of sugar, 3 tablespoons of lime juice, and all the minced garlic, ginger, and chili. Stir well until the ingredients dissolve completely.

• Step 4: Cook the ground pork:
  • Heat 1 tablespoon of cooking oil in a pan, add the chopped shallots and fry until fragrant.
  • Once the shallots are aromatic, add the ground pork and cook over medium heat until the meat is fully cooked, then turn off the heat.

• Step 5: Toss the salad:
  • Bring a pot of water to a boil, add the vermicelli, and cook for 3-5 minutes until it becomes soft, then drain it.
  • Transfer the vermicelli to a tray, then add the cucumber, tomatoes, onions, chopped green onions, and the cooked pork. Mix everything together.
  • Next, pour the sauce gradually over the vermicelli mixture, stir well, and taste to adjust the seasoning. Finally, drizzle 1/2 tablespoon of sesame oil and a pinch of ground pepper, and mix everything again before serving.
  • Place the salad on a plate, garnishing with lettuce, perilla leaves, and cucumber for a beautiful presentation.

The blue butterfly pea flower is known for its stunning deep purple-blue color, but it also offers surprising benefits. From preventing hair loss to reducing anxiety, this flower excels in multiple health areas. Recently, it has become a popular ingredient in various dishes and drinks. One of the most notable uses is in the blue butterfly pea flower vermicelli dish.

Ingredients:

• 100g dried vermicelli
• 30 dried butterfly pea flowers
• 150ml cooking oil
• 60g garlic
• 50g palm sugar
• 15g chili
• 30g cherry tomatoes
• 15g mint leaves
• 200g fresh shrimp
• 200g squid
• 300g clams
• 100g minced pork
• 100g tofu
• 100g (lettuce/bean sprouts)
• 1 cucumber
• 1 lime
• 30g fried shallots
• 30g roasted peanuts
• 15g red onions
• 10g seasoning (seasoning powder/sugar/fish sauce)

Instructions:

• Step 1: Prepare the ingredients
  • Peel the shrimp, remove the head, rinse with clean water, and optionally cut them in half lengthwise, leaving about 1cm at the end for a decorative touch.
  • Rub salt over the squid’s body and carefully pull out the innards and tentacles. Remove the transparent backbone of the squid. You may also slit the body to clean it more easily.
  • Rinse the squid well, remove the head and eyes, and clean the rest of the body.
  • Soak clams in saltwater for 3 hours to remove sand and dirt, then scrub the shells clean.
  • Peel 4 garlic cloves, then chop the remaining garlic and red onions finely.
  • Wash the cucumber, then slice it into thin strips. Clean the lettuce, mint leaves, and bean sprouts, and set aside to drain. Cut the tomatoes into wedges after rinsing them.

• Step 2: Prepare the color and blanch the vermicelli
  • Add the butterfly pea flowers to a pot of water and boil until the water turns a vivid blue. Remove the flowers, leaving the colored water behind.
  • Cut the dried vermicelli into short pieces (about 10-15cm). Blanch them in the boiling butterfly pea water, stirring gently until the noodles absorb the color. Quickly transfer the noodles into ice water to keep them firm and chewy.

• Step 3: Mix the vermicelli
  • Heat 50ml of oil in a pan, add garlic, and fry until fragrant. Turn off the heat.
  • Pour the garlic and oil mixture over the vermicelli and toss them well to ensure they do not stick together.

• Step 4: Make the sauce
  • Grind 10g garlic, 15g chili, and 50g palm sugar into a paste.
  • Add 50ml fish sauce and the juice of 1 lime to the mixture, then stir in the chopped tomatoes and mint leaves. Grind lightly to combine the flavors.

• Step 5: Prepare the side dishes
  • Boil the shrimp, squid, and clams in water until fully cooked, then transfer them to a separate plate.
  • Cut tofu into small cubes and fry them in hot oil until golden brown, then drain off excess oil.

• Step 6: Stir-fry the minced pork
  • Heat oil in a pan, then add red onions and fry until fragrant.
  • Stir-fry the minced pork, seasoning it with 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, and 1 teaspoon of seasoning powder. Cook until the pork is fully cooked and seasoned.

• Step 7: Serve the dish
  • Place the vermicelli in the center of a large plate, surrounded by the cooked minced pork, fresh vegetables, cucumber, shrimp, squid, and clams. Top with fried shallots, roasted peanuts, and drizzle the sauce over the top to enhance the dish’s flavor.

Seafood noodle salad is a must-try dish, where the noodles are perfectly mixed, offering a delightful balance of chewiness and crunchiness, and are soaked in delicious flavors. The shrimp and squid are tender and juicy, while the vegetables blend together to create an irresistible dish. Dip it in soy sauce with chili to enhance the flavor even further.

Ingredients:

• Fresh noodles 100g
• Shrimp 150g
• Squid 150g
• Purple cabbage 100g
• Cherry tomatoes 100g
• Onion 1/2 bulb
• Celery 1 stalk
• Chili 3 pieces
• Lemon juice 3 tablespoons
• Fish sauce 3 tablespoons
• Salt/sugar to taste

Instructions:

• Step 1: Prepare the seafood
  • To remove the fishy smell from the shrimp, soak them in saltwater for 1-2 minutes, then use a toothpick to remove the shrimp's vein, rinse thoroughly, and drain.
  • For the squid, gently pull the head off, remove the internal organs and bones. Then, cut off the squid's eyes and beak, peel the skin, and cut into small pieces about 1-1.5 fingers long. Soak the squid in saltwater for 2 minutes, rinse with clean water, and drain.

• Step 2: Prepare the other ingredients
  • Wash the chili, remove the stem, and chop finely. Rinse the cherry tomatoes and cut into wedges.
  • Peel the purple cabbage leaves, cut them into large pieces, about 2.5-3 finger lengths, wash, and drain.
  • Peel and wash the onion, then slice into small pieces. Wash the celery and cut into small segments about 2-2.5 finger lengths.

• Step 3: Boil the shrimp and squid: Bring 800ml of water and 1/3 teaspoon of salt to a boil. Once boiling, add the shrimp and squid, and cook for about 3 minutes until the shrimp turns red and the squid becomes firm. Turn off the heat and remove the shrimp and squid.

• Step 4: Prepare the sauce and mix the ingredients
  • In a bowl, mix 3 tablespoons of lemon juice, 3 tablespoons of fish sauce, 2 tablespoons of sugar, and chopped chili. Stir well until the ingredients are combined, then add the cherry tomatoes, onion slices, celery, and the boiled shrimp and squid.
  • Mix thoroughly so that all ingredients are evenly coated with the sauce.

• Step 5: Cook the noodles
  • In a pot, boil 800ml of water. Once boiling, add the purple cabbage and cook for about 3 minutes until the cabbage softens and releases its color. Remove the cabbage.
  • Next, add the noodles, lower the heat, and cook for about 1-2 minutes until the noodles turn a light blue. Turn off the heat and drain the noodles.

• Step 6: Mix the seafood noodles
  • Once the noodles are drained, add them to the bowl with the ingredients coated in sauce. Use chopsticks or a spoon to toss the noodles until they turn a light pink and are well mixed with the other ingredients. Serve the seafood noodle salad on a plate, decorated with vibrant colors—light pink noodles, green celery, red cherry tomatoes, orange shrimp, and white squid and onion.

It can be said that today's youth are gradually shifting towards more diverse eating habits compared to before. They are increasingly fond of tasty dishes that are also nutritious for the body. Korean vermicelli salad is served with flavorful beef, fresh spinach, fried eggs, and a spicy sauce that's very appealing. The chewy vermicelli is mixed evenly with all the ingredients, creating a dish that is definitely worth trying.

Ingredients:

• Fresh vermicelli: 300 grams
• Beef: 100 grams
• Carrot, onion: 1 piece each
• Vegetable greens (sweet leaf): 100 grams
• Chili (both green and red): 200 grams
• Shiitake mushrooms: 100 grams
• Enoki mushrooms: 100 grams
• Duck eggs: 2 pieces
  

Directions:

• Step 1: Prepare the ingredients
  • After purchasing the vegetables, discard any wilted leaves, cut them into bite-sized pieces, wash them thoroughly, then boil until soft, cool them down, and mix with half a teaspoon of sugar, one tablespoon of sesame oil, and a pinch of salt. Place the vermicelli in hot water and blanch it until it loses its color and becomes clear. After that, rinse it with cold water to prevent it from breaking apart and let it drain. Finally, marinate the vermicelli with 5 tablespoons of soy sauce, 5 teaspoons of sesame oil, 30 grams of roasted sesame, 1 tablespoon of sugar, and 1 teaspoon of pepper. Beat the duck eggs (or chicken eggs) in a bowl, pour into a pan to make a thin layer, and then slice the eggs into thin strips.
  • Peel the carrot, wash it, and then shred it into strips like the egg. Peel and cut the onion into wedges. Smash and finely chop the garlic. Cut both the green and red chilies into small strips, depending on your spice preference. Soak the shiitake mushrooms in warm, salted water (30 to 40 degrees Celsius) for about 30 to 40 minutes, then wash them. Slice the enoki mushrooms and the dried mushrooms into thin strips.
• Step 2: Prepare the beef and sauce
  • Wash the beef, slice it thinly, and place it in a bowl. Season it with a teaspoon of sugar, a teaspoon of minced garlic, one tablespoon of soy sauce, two teaspoons of sesame oil, and a little bit of white wine. Mix everything together and let it marinate for about 15 minutes.
  • Heat a pot, add 2 tablespoons of sesame oil, 2 tablespoons of sugar, and 3 tablespoons of soy sauce. Stir to dissolve the ingredients into a smooth mixture.
• Step 3: Final steps
  • Heat a pan with 2 tablespoons of cooking oil and 2 teaspoons of minced garlic. Stir-fry the garlic until fragrant, then add the mushrooms and stir-fry on high heat. After a quick stir-fry, add the carrot, spinach, and chilies, continuing to stir-fry.
  • In another pan, add oil and garlic. When it becomes fragrant, add the marinated beef. Stir-fry on high heat until the beef turns golden brown. Once cooked, place the vermicelli on a plate, top it with the stir-fried mushrooms, carrot, chilies, spinach, and egg strips. While the beef is still hot, pour it over the vermicelli along with the sauce. You can sprinkle roasted sesame seeds on top for garnish. Enjoy your delicious Korean vermicelli salad with friends and family!

The soft yet chewy texture of the noodles, the savory taste of chicken, combined with the fragrant herbs and the sweet-spicy sauce, makes for a truly unique Hanoi-style mixed noodle dish. This dish offers a delightful sweet and sour flavor that awakens the senses, is easy to eat, and doesn't leave a heavy feeling. The preparation process is quite simple; follow the steps below for a tasty result.

Ingredients:

• Dong noodles: 200 grams
• Chicken: 200 grams
• Chicken broth (store-bought or homemade)
• Bean sprouts: 100 grams
• Lemon: 1
• Chili peppers: 2
• Vietnamese coriander: a handful
• Herb leaves: a handful
• Peanuts: 50 grams
• Seasonings: fish sauce, salt, monosodium glutamate, pepper, sugar…

Instructions:

• Step 1: Prepare the ingredients and cook the chicken
  • For mixed noodle dishes, chicken breasts and thighs are ideal. Clean the chicken and boil it in water with a pinch of salt. Cook for about 15-20 minutes, then check for doneness (boil over medium heat to avoid overcooking). Let the chicken cool, then shred it into bite-sized pieces.
  • Soak the dong noodles for 10 minutes, then boil them until soft. Dong noodles are long, so use scissors to cut them into four shorter parts. A tip: Use the chicken broth to cook the noodles for extra flavor. Clean the bean sprouts, soak them in salt water for 10 minutes, then cook them until just tender. Wash the Vietnamese coriander and herbs, remove any wilted leaves, and chop finely. Toast the peanuts, remove the skins, and crush them. Slice the chili peppers thinly, removing the seeds.
• Step 2: Mix the noodles and complete the dish
  • Make the dressing by mixing 3 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of lemon juice, 2 tablespoons of soy sauce, 2 tablespoons of water, 1 tablespoon of monosodium glutamate, and 2 tablespoons of minced garlic. In a large bowl, combine the noodles, shredded chicken, herbs, chili peppers, bean sprouts, and the dressing. Toss everything together and taste for seasoning, adjusting as needed.
  • Transfer the noodles to a serving plate, sprinkle crushed peanuts on top, garnish creatively, and enjoy your Hanoi-style mixed noodles!

This chicken mixed noodle dish is a perfect choice for a quick breakfast, providing an abundant source of energy! The noodles, once blanched, have an irresistible chewy texture, while the chicken, stir-fried with carrots, onions, and other vegetables, is flavorful and complemented by the crisp and sweet veggies—a combination that’s hard to resist.

Ingredients:

• 200 grams dry noodles
• 500 grams chicken
• 100 grams bean sprouts
• 200 grams peanuts
• Coriander, lemon, chili peppers
• Seasonings: soy sauce, fish sauce, sugar, seasoning powder, pepper

Instructions:

• Step 1: Prepare the ingredients:
  • Clean the noodles and cut them into 5-7 cm pieces. Wash and chop the coriander. Toast the peanuts until golden and crush them. Clean the chicken, then boil it until fully cooked. After boiling, remove the meat from the bones, shred it, and mix with a pinch of seasoning powder and pepper.
  • Make the seasoning mix: Dissolve 1 tablespoon of sugar, 1 tablespoon of lemon juice, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, and a little pepper.
• Step 2:
  • Bring the chicken broth to a boil, then add the noodles and bean sprouts to cook until tender. Remove and transfer to a bowl.
  • Add the coriander and chicken to the bowl. Pour the seasoning mix over and toss everything together. The dish is even better when topped with some peanuts and chopped green onions.

This Hanoi-style chicken mixed noodle dish is delicious, light, and packed with vegetables, ensuring you won’t feel overwhelmed. Change up your family's usual meals with this tasty option. Enjoy!