Vermicelli Stir Fry
Looking for a satisfying vegan meal that everyone will love? Learn how to make the perfect vermicelli rice noodle stir fry. This recipe can be made in under 15 minutes, and it's easily adapted to the items you have in your fridge!
Ingredients
- 6 ounces vermicelli rice noodles
- ½ tablespoons sesame oil divided
- 1 tablespoon neutral flavored cooking oil
- 1 red onion thinly sliced
- 1 carrot julienned
- ½ cup water chestnuts
- 1 red pepper thinly sliced
- ¾ cup bean sprouts
For The Stir Fry Sauce
- ½ cup tamari sauce *or soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons sesame oil
- 2 cloves garlic grated or minced
- 1 teaspoons ginger grated
- 1 teaspoon red chili pepper finely chopped, seeds removed
- 3 tablespoon water
- 2 teaspoons cornstarch
For The Garnish
- 2 scallions finely chopped
- ½ tablespoon sesame seeds
Instructions
- Prepare the stir fry sauce in a small bowl and set aside.
- Chop/julienne all of your vegetables.
- Fill a large bowl with hot (not boiled) water. Submerge the vermicelli rice noodles in the water for five minutes, swishing them around gently. Transfer to a colander and rinse in cold water. Shake off as much water as possible, and pat dry with a paper towel. Return them to the empty bowl and drizzle with the sesame oil.
- Heat the neutral cooking oil l in a large saute pan or wok.
- Stir fry the red onion, carrots, red pepper, bean sprouts and water chestnuts for two minutes, or until slightly wilted.
- Pour the sauce into the pan or wok and add the noodles. Toss the noodles around in the sauce and stir fry until everything is heated through.
- Garnish with sesame seeds and chopped scallions.
Nutrition
Calories: 378kcalCarbohydrates: 59gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 1718mgPotassium: 356mgFiber: 4gSugar: 11gVitamin A: 3552IUVitamin C: 48mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!