Loaded with fresh cabbage, carrots, onions, and garlic stir-fried in a delicious 2-minute homemade stir-fry sauce, this Veggie Vermicelli Stir Fry is quick and easy to make and healthier than take-out! Naturally GF & Vegan.
Don’t have cabbage or carrots on hand? Use what you already have on hand: broccoli, bell peppers, zucchini, eggplants, mushrooms, you name it!
Veggie Vermicelli Stir Fry
If you want to keep dinner simple, healthy, and delicious, you have to try this Veggie Vermicelli Stir Fry! The best thing about is that you can swap the veggies for what you have on hand and keep making it throughout the week!
Why you’ll love this dish:
- Loaded with veggies. I like using cabbage, carrots, onions, and garlic. I love the crunchy texture of cabbage and the overall veggie mix has a delicious flavor and makes for a flavorful healthy dinner or lunch!
- Versatile. Don’t have cabbage or carrots on hand? Swap them for (almost) whatever veggie you need to use up! Broccoli, bell peppers, eggplants, mushrooms, zucchini… they’re all delicious! Oh… and don’t forget tofu!
- Homemade stir fry sauce. Make it in 2 minutes and ditch the store-bought one for extra flavor and no preservatives!
- Carnivore version available. Have a carnivore in your life (or you’re the carnivore)? Add in chicken, beef, spam, or shrimp!
Ingredients for Veggie Vermicelli Stir Fry
Vermicelli noodles. These are lso known as “mung bean” and they come dried. You can get these at any Asian grocery store or even regular groceries stores and, of course, on Amazon! They need to be soaked for 5 minutes in water before you add them in but don’t worry, this will be explained in the recipe card below!
Oil. I like peanut oil for this dish because I find the flavor very fitting but vegetable, canola, or sunflower will also work.
Onion. I like white onion but any will work.
Garlic. Use cloves for best flavor.
Cabbage. I like cabbage for this dish because when you shred it and stir-fry it, it keeps that delicious light crunch!
Carrots. You can shred these or cut them into really thin vertical slices if you’d like more of a chunky, crunchy bite.
Water for the homemade stir-fry sauce.
Soy sauce for the stir-fry.
Rice vinegar for the stir-fry. Regular white vinegar will also work.
Brown sugar for the stir-fry. White sugar will also work.
Cornstarch for thickening the stir fry-sauce.
How to use Vermicelli noodles
Vermicelli noodles are supposed to be soft but tender, not soggy or mushy. To get that delicious tender texture you want to make sure you’re using a high-quality brand, soaking until *just* springy, and avoid overcooking.
To soak your Vermicelli noodles, simply add them to a bowl filled with water, make sure they’re completely submerged, and allow to soak until springy and soft to the touch. I usually do 5 minutes but this can vary depending on the brand you use so start off with just 2-3 minutes.
Once they’re done soaking, drain them immediately. From there, you can add them to your dish making sure you don’t add too much liquid or cook them too long.
How to make a Veggie Vermicelli Stir Fry
STEP ONE: Soak the Vermicelli. Fill a large bowl with room temperature water, add in the Vermicelli, and let it soak for 2-5 minutes. The Vermicelli should be soft and springy but not limp. Drain and set aside.
STEP TWO: Prepare the stir-fry sauce. In a medium bowl, add the water, soy sauce, rice vinegar, brown sugar, and cornstarch. Mix until smooth. Set aside.
STEP THREE: Saute the onion and garlic. In a large skillet or wok over medium heat, add the peanut oil. Heat the oil until hot, then add in the diced onions and saute for 2-3 minutes. Add in the minced garlic and saute for another 1-2 minutes or until soft and fragrant.
STEP FOUR: Stir-Fry. Add in the shredded cabbage and carrots, mix and stir-fry for 2-3 minutes or until soft but not completely wilted. Add in the Vermicelli and mix, then immediately pour in the stir-fry sauce, mix and cover with a lid. Steam for 3-5 minutes, then remove the lid and turn off the heat. Serve immediately! Top with sweet chili sauce, fresh spring onions or toasted sesame seeds if desired.
HAPPY COOKING!! I hope you'll love this quick and easy Veggie Vermicelli Stir Fry as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Asian-Inspired recipes you’ll love:
- Chinese Eggplants With Spicy Garlic Sauce
- Scallion Pancakes with Soy Ginger Sauce
- Vietnamese Fried Spring Rolls With Dipping Sauce
- Easy Healthy Chinese Lemon Chicken
Veggie Vermicelli Stir Fry
Ingredients
For The Vermicelli Stir Fry
- 7 oz (200 g) dried rice Vermicelli (aka "mung bean" noodles)
- 2 tbsp (15 ml) peanut oil (or vegetable, canola, sunflower oil)
- 1 large onion (finely diced)
- 3 cloves garlic (minced)
- 5 cups (500 g) shredded cabbage (this would be a little over 1 lb of cabbage)
- 1 cup (110 g) shredded carrots (about 2 carrots)
For The Homemade Stir Fry Sauce
- 1 cup (250 ml) water
- 6 tbsp (95 ml) soy sauce (use GF soy-sauce for GF eaters)
- 2 tbsp (30 ml) rice vinegar (or white vinegar)
- 3 tbsp (35 g) brown sugar (or white sugar)
- 2 and 1/2 tbsp (25 g) cornstarch
Instructions
- Soak the Vermicelli. Fill a large bowl with room temperature water, add in the Vermicelli, and let it soak for 2-5 minutes. The Vermicelli should be soft and springy but not limp. Drain and set aside.
- Prepare the stir-fry sauce. In a medium bowl, add the water, soy sauce, rice vinegar, brown sugar, and cornstarch. Mix until smooth. Set aside.
- Saute the onion and garlic. In a large skillet or wok over medium heat, add the peanut oil. Heat the oil until hot, then add in the diced onions and saute for 2-3 minutes. Add in the minced garlic and saute for another 1-2 minutes or until soft and fragrant.
- Stir-Fry. Add in the shredded cabbage and carrots, mix and stir-fry for 2-3 minutes or until soft but not completely wilted. Add in the Vermicelli and mix, then immediately pour in the stir-fry sauce, mix and cover with a lid. Steam for 3-5 minutes, then remove the lid and turn off the heat. Serve immediately! Top with sweet chili sauce, fresh spring onions or toasted sesame seeds if desired.
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