Asian-style Vermicelli Noodles with Vegetables

Sweet, sour and spicy – that’s how I would describe this meal in 3 words. Definitely, one of my favorite and it brings me back to Vietnam or somewhere close… Give it a try and let me know if it takes you there too.



NEED: wok or large pan


  1. 1 small onion (50g), cut in matchsticks 
  2. 1 medium carrot (150g), cut in matchsticks 
  3. piece of leek (50g), cut in matchsticks 
  4.  small bell pepper (100g), cut in matchsticks 
  5. 1/3 lime, sliced
  6. 4 slices peeled ginger
  7. 1 tsp sugar
  8. 2 tsp soy sauce
  9. bunch of green onions
  10. (optional) handful of peanuts, roasted, can be salted
  11. oil for cooking
  12. pinch of chili flakes (or fresh chilis chopped)
  13. 100g vermicelli noodles (3.5 OZ)


  1. Prepare noodles according to directions, drain
  2. Add  oil to the pan to cover it, add pinch of chilis (#11-12) and heat up, low heat, approx. 5 min. This step is to allow spice from chilis into the oil and then the whole meal.
  3. Meanwhile, prepare veggies by cutting in matchsticks (#1-4)
  4. Prepare paste by chopping finely ginger and lime with skin (#5-6). In small bowl mix together with soy sauce (#8) and sugar (#7).
  5. Add all veggies to the the pan and stir fry high heat for 5 min (veggies should be al dente, little crispy)
  6. Remove from heat – add lime/ginger paste, soy sauce, sugar, stir in and add noodles (#13) and mix all well
  7. Put back on low heat for 2 min stirring constantly.

PAIR WITH: green tea


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