Chinese🍜 Noodles & pasta

Chili Oil Vermicelli Noodles

Name: Chili Oil Vermicelli Noodles
Total time: 15 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: ½ carrot; 1 mini cucumber; 30 g cabbage; 60 g smoked tofu; 1 stick green onion; few sprigs cilantro; 75 g enoki mushrooms; 50 g vermicelli; 1½ tbsp soy sauce; ½ tsp dark soy sauce; ½ tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp chili oil; ½ tbsp sriracha; 1 tsp white sesame seeds

⏱ 15 min🍽 Serves 1

A simple and delicious vermicelli noodle recipe with chili oil and aromatic toppings. Fresh and refreshing with a savory sauce that combines with crisp vegetables and smoky tofu for a multi-textured, addictive dish.

Vegan

Adapted from a video by Yeung Man Cooking

Have some Vermicelli? Everyone will Love this noodle recipe!

Watch on YouTube

Ingredients

carrot½
mini cucumber1
cabbage30 g
smoked tofu60 g
green onion1 stick
cilantrofew sprigs
enoki mushrooms75 g
vermicelli50 g
soy sauce1½ tbsp
dark soy sauce½ tsp
rice vinegar

Steps

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1
Bring a pot of water to boil for the noodles. Cut the carrot and mini cucumber into thin matchsticks. Shred the cabbage finely. Slice the smoked tofu into strips. Chop the green onion finely and roughly chop the cilantro. Remove the stalks from the enoki mushrooms.
2
Once the water comes to a boil, turn off the heat. Add the vermicelli, carrots, and enoki mushrooms. Stir well and let sit for 2–3 minutes to cook gently.
3
Carefully drain the hot water. Rinse the noodles with fresh water to remove excess starch. Plate the noodles with the carrots and enoki mushrooms. Arrange the cucumber, tofu strips, shredded cabbage, and green onions on top.
4
Make the sauce by combining soy sauce, dark soy sauce, rice vinegar, maple syrup, chili oil, and sriracha. Stir well and pour over the noodles. Finish with fresh cilantro and white sesame seeds.

Chili Oil Vermicelli Noodles

Ingredients

Steps

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