18 Delicious Vermicelli Recipes Perfect for Any Occasion

Looking for a quick, versatile, and downright delicious meal? Vermicelli noodles are your new best friend! Whether you’re craving a light summer salad, a cozy bowl of comfort food, or a speedy weeknight dinner, these 18 mouthwatering recipes have you covered. From zesty stir-fries to creamy desserts, there’s something for every occasion—and every appetite. Ready to get cooking? Let’s dive in!

Spicy Vietnamese Vermicelli Noodle Bowl

This vibrant noodle bowl packs a punch with spicy broth, tender meat, and fresh herbs—perfect for when you crave bold flavors without the fuss.

Ingredients

• 8 oz dried rice vermicelli noodles
• 1 lb beef shank, thinly sliced
• 4 cups beef broth
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp chili oil
• 1 tsp lemongrass paste
• 1 cup bean sprouts
• 1/2 cup fresh cilantro, chopped
• 1/4 cup sliced green onions
• Lime wedges, for serving

Instructions

1. Cook noodles: Boil vermicelli according to package instructions (about 3–4 minutes), then drain and rinse under cold water. Set aside.
2. Simmer broth: In a pot, combine beef broth, 2 tbsp fish sauce, 1 tbsp sugar, 1 tbsp chili oil, and 1 tsp lemongrass paste. Bring to a boil, then reduce heat and add beef shank. Simmer for 15 minutes until meat is tender.
3. Assemble bowls: Divide noodles among bowls. Ladle hot broth and beef over noodles, then top with bean sprouts, cilantro, and green onions.
4. Serve: Squeeze lime wedges over each bowl just before eating.

The magic here? The broth’s spicy-sweet balance clings to every noodle, while the cool herbs add crunch. It’s a full sensory experience!

Tip: For extra heat, stir in extra chili oil or a spoonful of sambal oelek.

Thai Glass Noodle Salad with Shrimp

Bright, tangy, and packed with texture, this refreshing salad is a crave-worthy balance of chewy noodles, plump shrimp, and crunchy veggies.

Ingredients:

• 4 oz dried glass (mung bean) noodles
• 1/2 lb medium shrimp, peeled and deveined
• 1 cup thinly sliced English cucumber
• 1/2 cup shredded carrot
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp chopped roasted peanuts
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp honey
• 1 tsp minced garlic
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Soak glass noodles in hot water for 10 minutes until soft. Drain, rinse with cold water, and snip into shorter strands with scissors.
2. Bring a pot of water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water.
3. In a large bowl, whisk together lime juice, fish sauce, honey, garlic, and red pepper flakes (if using).
4. Add drained noodles, shrimp, cucumber, carrot, red onion, and cilantro to the bowl. Toss gently to coat everything in the dressing.
5. Top with chopped peanuts just before serving.

The magic here is in the contrast: cool, slippery noodles against the crunch of veggies and peanuts, all soaked in that addictive sweet-savory dressing.

Tip: For extra depth, toast the peanuts in a dry skillet until fragrant before chopping.

Stir-Fried Vermicelli with Vegetables

This vibrant stir-fry is a quick, veggie-packed meal that’s as flexible as it is flavorful—perfect for using up whatever’s in your crisper!

Ingredients:

• 4 oz dried rice vermicelli noodles
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 cup thinly sliced bell peppers (any color)
• 1 cup shredded carrots
• 2 cups chopped baby bok choy
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 green onions, sliced

Instructions:

1. Soak vermicelli in hot water for 5 minutes until pliable (don’t overcook—they’ll finish in the pan). Drain and set aside.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add garlic and stir 10 seconds until fragrant. Toss in bell peppers and carrots; stir-fry 2 minutes until crisp-tender.
3. Push veggies to one side, add remaining 1 tbsp oil, then toss in bok choy. Cook 1 minute until leaves wilt.
4. Add drained noodles, soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together for 2 minutes until noodles absorb the sauce. Fold in green onions.

The magic here? The noodles soak up all the savory-sweet sauce while staying springy—no mushy strands! Serve with extra chili crisp if you like heat.

Tip: For protein, toss in shredded rotisserie chicken or tofu with the noodles in step 4.

Chicken Vermicelli Soup with Herbs

This light yet flavorful soup is packed with fresh herbs and tender vermicelli—perfect for a quick, comforting meal that feels both nourishing and vibrant.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• 2 oz vermicelli rice noodles, broken into 3-inch pieces
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro
• 1/4 cup chopped Thai basil
• 1 lime, cut into wedges (for serving)

Instructions:

1. Heat 1 tbsp olive oil in a pot over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Pour in 4 cups chicken broth and add chicken thighs. Bring to a simmer, then cover and cook for 15 minutes until chicken is tender.
3. Remove chicken, shred with forks, and return to the pot. Stir in vermicelli, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper. Simmer for 3 minutes until noodles are soft.
4. Turn off heat and stir in cilantro and Thai basil. Serve with lime wedges for squeezing.

The magic here is in the fresh herbs—they brighten every spoonful, making this soup taste like a hug from the inside.

Tip: For extra depth, char the onion in a dry pan before dicing it.

Vietnamese Vermicelli Spring Rolls

These fresh, no-cook spring rolls are packed with bright herbs, tender shrimp, and chewy noodles—perfect for a light lunch or appetizer that feels like a mini vacation.

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 2 oz thin rice vermicelli noodles
• 8 medium cooked shrimp, peeled and halved lengthwise
• 1 cup shredded romaine lettuce
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup finely julienned carrot
• 1/4 cup hoisin sauce
• 1 tbsp creamy peanut butter
• 1 tbsp water
• 1 tsp crushed peanuts (for garnish)

Instructions:

1. Soak rice vermicelli noodles in hot water for 5 minutes until al dente. Drain and rinse under cold water.
2. Whisk together hoisin sauce, peanut butter, and 1 tbsp water in a small bowl to make dipping sauce. Set aside.
3. Fill a pie plate with warm water. Dip one rice paper wrapper for 10 seconds until pliable but still slightly firm. Lay flat on a damp towel.
4. Layer 2 shrimp halves (cut side up) just below the center of the wrapper. Top with a small handful of noodles, lettuce, mint, cilantro, and carrots.
5. Fold sides inward, then tightly roll from the bottom up, like a burrito. Repeat with remaining wrappers.
6. Serve rolls whole or halved diagonally with dipping sauce, garnished with crushed peanuts.

The magic here? The rice paper softens as it sits, turning delightfully chewy while the herbs stay crisp—a texture party in every bite.

Tip: Keep ingredients lined up assembly-line style for faster rolling, and don’t over-soak the wrappers (they’ll tear easily).

Garlic Butter Vermicelli with Prawns

This garlicky, buttery vermicelli dish comes together in under 20 minutes, making it perfect for busy weeknights when you crave something indulgent yet effortless.

Ingredients:

• 8 oz vermicelli noodles
• 1 lb large prawns, peeled and deveined
• 4 tbsp unsalted butter
• 5 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 1/4 cup chopped parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook vermicelli according to package instructions. Drain and set aside.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add prawns, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2–3 minutes per side until pink. Remove prawns and set aside.
3. In the same skillet, melt remaining 2 tbsp butter. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Return cooked vermicelli and prawns to the skillet. Toss with lemon juice, remaining 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated. Stir in parsley.

The magic here? The vermicelli soaks up all that garlic butter goodness, while the prawns stay plump and juicy—no bland bites!

Tip: For extra richness, drizzle with a bit of browned butter just before serving.

Lemon Grass Chicken Vermicelli Bowl

Bright, fresh, and packed with zesty lemongrass flavor, this vermicelli bowl is a light yet satisfying meal that comes together in under 30 minutes.

Ingredients:

• 8 oz rice vermicelli noodles
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp finely chopped lemongrass (fresh or frozen)
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts

Instructions:

1. Soak rice vermicelli in hot water for 10 minutes until tender, then drain and rinse with cold water. Set aside.
2. In a bowl, combine chicken, lemongrass, fish sauce, brown sugar, lime juice, and garlic. Toss well and let marinate for 10 minutes.
3. Heat vegetable oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink and slightly caramelized.
4. Divide noodles among bowls. Top with chicken, carrots, cucumber, cilantro, and peanuts.

The lemongrass marinade gives the chicken a fragrant, citrusy punch that pairs perfectly with the cool, crunchy veggies—no heavy sauces needed!

Tip: For extra freshness, add a handful of torn mint or basil leaves right before serving.

Vegetarian Vermicelli Stir-Fry

This vibrant stir-fry is packed with fresh veggies and chewy rice noodles, tossed in a savory-sweet sauce that comes together in minutes—perfect for busy weeknights!

Ingredients:

• 8 oz thin rice vermicelli noodles
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 red bell pepper, thinly sliced
• 2 cups shredded cabbage
• 1 large carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro (optional)

Instructions:

1. Soak vermicelli in hot water for 5 minutes until pliable, then drain and set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high. Add garlic and 1 tbsp grated ginger; stir 30 seconds until fragrant.
3. Add red bell pepper, cabbage, and carrot; stir-fry 4–5 minutes until crisp-tender.
4. Push veggies to one side, add remaining 1 tbsp vegetable oil, then toss in drained noodles. Pour over 2 tbsp soy sauce, 1 tbsp hoisin sauce, and 1 tbsp rice vinegar; toss everything together for 2 minutes.
5. Remove from heat, drizzle with 1 tsp sesame oil, and garnish with green onions and cilantro (if using).

The magic here? The noodles soak up the glossy sauce while staying springy, and the veggies keep their crunch for the ideal texture contrast.

Tip: For extra protein, toss in pan-fried tofu or edamame with the noodles.

Vermicelli Noodle Soup with Beef

This Vietnamese-inspired bowl is light yet deeply flavorful, with tender beef and silky noodles swimming in a fragrant broth—perfect for a quick, comforting meal.

Ingredients:

• 8 oz rice vermicelli noodles
• 1 lb flank steak, thinly sliced against the grain
• 6 cups beef broth
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 cloves garlic, minced
• 1-inch ginger, sliced
• 1 cup bean sprouts
• 2 green onions, thinly sliced
• 1 tbsp vegetable oil
• Lime wedges and cilantro, for serving

Instructions:

1. Soak the vermicelli noodles in hot water for 10 minutes until softened. Drain and set aside.
2. Heat the vegetable oil in a pot over medium-high. Add the garlic and ginger, sautéing for 1 minute until fragrant.
3. Pour in the beef broth, 1 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a simmer, then reduce heat to low and cook for 10 minutes to infuse flavors.
4. Add the sliced beef and cook for 3–4 minutes until just tender (avoid overcooking).
5. Divide the noodles among bowls, ladle the hot broth and beef over them, and top with bean sprouts and green onions. Serve with lime wedges and cilantro.

The magic here? The broth’s delicate balance of savory, sweet, and tangy—plus the contrast of chewy noodles and melt-in-your-mouth beef.

Tip: For extra depth, char the ginger slices in a dry pan before adding them to the broth.

Seafood Vermicelli Hot Pot

This comforting hot pot is packed with briny seafood and silky vermicelli noodles, simmered in a fragrant broth that’s light yet deeply flavorful—perfect for chilly nights when you crave something cozy but fuss-free.

Ingredients

• 8 oz dried rice vermicelli noodles
• 1 tbsp neutral oil (like avocado or canola)
• 4 cloves garlic, minced
• 1-inch knob ginger, thinly sliced
• 4 cups seafood or chicken broth
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1/2 tsp sugar
• 8 oz mixed seafood (shrimp, scallops, mussels)
• 2 cups baby bok choy, halved
• 2 green onions, sliced
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Soak vermicelli in warm water for 10 minutes until pliable. Drain and set aside.
2. Heat oil in a large pot over medium. Sauté garlic and ginger for 1 minute until fragrant.
3. Pour in broth, soy sauce, fish sauce, and sugar. Bring to a gentle simmer.
4. Add seafood and cook for 2 minutes, then stir in bok choy and drained noodles. Simmer for 3 more minutes until seafood is opaque and noodles are tender.
5. Top with green onions and red pepper flakes (if using). Ladle into bowls and serve hot.

The magic here? The vermicelli soaks up the savory broth while staying springy—no mushy noodles here!

Tip: For extra richness, swirl in a spoonful of coconut milk just before serving.

Crispy Vermicelli Noodle Pancake

This golden, crackly noodle pancake is the ultimate textural delight—crunchy on the outside, tender inside, and perfect for soaking up sauces or topping with your favorite stir-fry.

Ingredients:

• 4 oz dried vermicelli rice noodles
• 2 tbsp vegetable oil, divided
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 tsp black pepper
• 1 scallion, thinly sliced

Instructions:

1. Soak vermicelli noodles in hot water for 8 minutes until pliable but still firm. Drain well and pat dry with paper towels.
2. In a small bowl, whisk together soy sauce, rice vinegar, sugar, and black pepper. Toss noodles with the sauce until evenly coated.
3. Heat 1 tbsp vegetable oil in a 10-inch nonstick skillet over medium-high heat. Spread noodles in an even layer, pressing down with a spatula. Cook undisturbed for 5 minutes until the bottom is deeply golden.
4. Drizzle remaining 1 tbsp oil around the edges, then flip the pancake in one motion (or slide onto a plate and invert). Cook another 4 minutes until crispy. Sprinkle with scallions.

The magic here? The noodles fuse into a lacy, crackly sheet that shatters beautifully when broken—ideal for scooping up saucy dishes or enjoying solo with extra scallions.

Tip: For extra crispness, press the pancake with a spatula while cooking and let it cool for 2 minutes before slicing.

Curry Vermicelli with Coconut Milk

This fragrant Curry Vermicelli with Coconut Milk is a cozy, one-pot wonder that balances creamy sweetness with a gentle spice kick—perfect for busy weeknights.

• 8 oz thin rice vermicelli noodles
• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp turmeric
• 1/2 tsp salt
• 1 cup shredded carrots
• 1/4 cup chopped cilantro (for garnish)
• 1 lime, cut into wedges (for serving)

1. Soak vermicelli in warm water for 10 minutes until pliable, then drain.
2. Heat coconut oil in a deep skillet over medium. Add onion and garlic; sauté for 3 minutes until soft.
3. Stir in red curry paste and cook for 1 minute until fragrant. Pour in coconut milk, broth, soy sauce, brown sugar, turmeric, and salt. Simmer for 5 minutes.
4. Add carrots and drained noodles, tossing gently to coat. Cook for 3–4 minutes until noodles are tender and liquid is slightly thickened.
5. Garnish with cilantro and serve with lime wedges for a bright finish.

The magic here? The noodles soak up just enough coconut curry broth to stay silky without turning mushy—it’s texture heaven!

Tip: For extra protein, toss in shredded rotisserie chicken or crispy tofu with the carrots.

Sweet and Sour Vermicelli Salad

This vibrant vermicelli salad is a refreshing mix of tangy, sweet, and crunchy—perfect for picnics or a light lunch!

Ingredients:

• 8 oz thin rice vermicelli noodles
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp minced garlic
• 1/2 tsp red pepper flakes

Instructions:

1. Cook vermicelli according to package instructions, then rinse under cold water and drain well.
2. In a large bowl, whisk together rice vinegar, honey, soy sauce, lime juice, minced garlic, and red pepper flakes until smooth.
3. Add vermicelli, shredded carrots, sliced cucumber, and cilantro to the bowl. Toss gently to coat everything in the dressing.
4. Top with chopped peanuts just before serving for extra crunch.

The magic here is in the contrast—chewy noodles, crisp veggies, and that punchy dressing that keeps you coming back for another bite.

Tip: For a heartier version, add shredded rotisserie chicken or tofu.

Vermicelli with Grilled Pork and Peanut Sauce

This Vietnamese-inspired bowl is a harmony of smoky grilled pork, silky noodles, and a rich peanut sauce that’ll have you licking the spoon.

Ingredients

• 8 oz rice vermicelli noodles
• 1 lb pork shoulder, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/4 cup creamy peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp lime juice
• 1/2 cup shredded carrots
• 1/4 cup chopped roasted peanuts
• Fresh cilantro leaves for garnish

Instructions

1. Marinate the pork: In a bowl, toss pork with 2 tbsp soy sauce, honey, and garlic. Let sit 15 minutes.
2. Grill the pork: Heat oil in a grill pan over medium-high. Cook pork 3–4 minutes per side until caramelized. Set aside.
3. Cook noodles: Soak vermicelli in hot water for 5 minutes until tender. Drain and rinse under cold water.
4. Make sauce: Whisk peanut butter, hoisin, lime juice, and remaining 1 tbsp soy sauce with 1/4 cup warm water until smooth.
5. Assemble: Divide noodles among bowls. Top with pork, carrots, peanuts, and cilantro. Drizzle with peanut sauce.

The magic here? Chilled noodles against warm pork and that luxuriously thick peanut sauce—it’s a textural dream.

Tip: For extra crunch, add quick-pickled cucumbers: soak slices in 1 tbsp sugar + 2 tbsp rice vinegar for 10 minutes.

Tom Yum Vermicelli Noodle Soup

This vibrant Thai-inspired noodle soup packs a punch with tangy, spicy broth and slurp-worthy rice noodles—perfect for a quick, flavorful weeknight meal.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 (14 oz) can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 8 oz vermicelli rice noodles
• 1 cup sliced mushrooms (shiitake or button)
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped cilantro
• 1 Thai chili, thinly sliced (optional)

Instructions:

1. In a pot over medium heat, whisk together broth, coconut milk, and red curry paste until smooth. Simmer for 5 minutes.
2. Stir in fish sauce, brown sugar, and lime juice. Add mushrooms and cherry tomatoes; simmer for 3 minutes until softened.
3. Meanwhile, soak vermicelli noodles in hot water for 3–4 minutes until tender. Drain and divide among bowls.
4. Ladle hot broth over noodles. Top with cilantro and Thai chili (if using).

The magic here? The creamy coconut mellows the fiery tom yum flavors, while the vermicelli soaks up every drop of that fragrant broth.

Tip: For extra protein, toss in cooked shrimp or shredded rotisserie chicken with the mushrooms.

Vermicelli with Stir-Fried Tofu and Mushrooms

This light yet satisfying noodle dish packs a punch with crispy tofu, earthy mushrooms, and a savory-sweet sauce that clings to every strand.

Ingredients:

• 8 oz vermicelli rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 cups sliced cremini mushrooms
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil, divided
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Prep noodles: Soak vermicelli in hot water for 5 minutes until pliable. Drain and set aside.
2. Crisp tofu: Heat 1 tbsp oil in a large skillet over medium-high. Add tofu and cook 8–10 minutes, flipping occasionally, until golden on all sides. Transfer to a plate.
3. Sauté aromatics: In same skillet, heat remaining 1 tbsp oil. Add mushrooms and cook 5 minutes until softened. Stir in garlic, ginger, and red pepper flakes; cook 1 minute until fragrant.
4. Combine: Add cooked noodles, tofu, soy sauce, maple syrup, and rice vinegar. Toss 2–3 minutes until sauce coats everything and noodles are tender.
5. Finish: Garnish with green onions and serve immediately.

The magic here? The maple syrup caramelizes slightly against the hot pan, creating little sticky-sweet pockets in the savory sauce.

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Korean Spicy Vermicelli Noodles

This vibrant, slightly sweet, and spicy noodle dish is packed with chewy texture and bold flavors—perfect for a quick weeknight dinner with a kick!

Ingredients:

• 8 oz sweet potato vermicelli noodles
• 2 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp neutral oil (like avocado or canola)
• 1 cup thinly sliced bell peppers (any color)
• 1 cup shredded carrots
• 2 green onions, sliced
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Cook vermicelli noodles according to package instructions (usually 5–6 minutes in boiling water). Drain, rinse with cold water, and toss with 1 tbsp toasted sesame oil to prevent sticking.
2. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp honey, 1 tbsp rice vinegar, and minced garlic.
3. Heat 1 tbsp neutral oil in a large skillet over medium-high. Add bell peppers and carrots; stir-fry for 3–4 minutes until slightly tender.
4. Add noodles and sauce to the skillet. Toss everything together for 2–3 minutes until evenly coated and heated through.
5. Remove from heat. Drizzle with remaining 1 tbsp toasted sesame oil, then garnish with green onions and sesame seeds.

The magic here? The chewy noodles soak up the spicy-sweet sauce while the veggies stay crisp—a textural dream! Tip: For extra protein, toss in shredded rotisserie chicken or pan-fried tofu with the veggies.

Vermicelli with Lemongrass and Chili

This vibrant noodle dish packs a punch with fragrant lemongrass and a spicy chili kick—perfect for a quick weeknight dinner with bold Southeast Asian flavors.

Ingredients:

• 8 oz dried rice vermicelli noodles
• 2 stalks lemongrass, tender inner part only, finely minced
• 2 tbsp neutral oil (like avocado or grapeseed)
• 2 cloves garlic, minced
• 1–2 red chilies (Thai or Fresno), thinly sliced (seeds removed for less heat)
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts

Instructions:

1. Soak vermicelli in hot water for 5 minutes until pliable, then drain and rinse with cold water. Set aside.
2. Heat oil in a large skillet over medium. Add lemongrass, garlic, and chilies; sauté for 2 minutes until fragrant.
3. Add drained noodles, tossing to coat in the aromatics. Stir in fish sauce, brown sugar, and lime juice; cook for 2 more minutes.
4. Remove from heat and fold in cilantro. Top with peanuts before serving.

The magic here? The lemongrass’s citrusy brightness balances the heat and umami—no heavy sauce required. Tip: For extra crunch, add quick-pickled carrots or cucumber ribbons on top.

Conclusion

With 18 versatile and mouthwatering vermicelli recipes, there’s something here for every craving and occasion! Whether you’re meal prepping, hosting, or just treating yourself, these dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the inspiration with fellow foodies on Pinterest—happy cooking!