Have some Vermicelli? Everyone will Love this noodle recipe!

chili oil

🥗Healthier: homemade chili oil

💰Cheaper: red pepper flakes in oil

Homemade chili oil can reduce additives and costs.

soy sauce

🥗Healthier: tamari

💰Cheaper: generic soy sauce

Tamari is gluten-free, while generic soy sauce can be cheaper.

sesame oil

🥗Healthier: toasted sesame oil

💰Cheaper: canola oil

Canola oil is less expensive but lacks the sesame flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: crushed crackers

Sunflower seeds provide crunch without allergens.

Bring a pot of water to boil for the noodles.

Chop half a carrot into thin matchsticks.

Chop one mini cucumber into thin matchsticks.

Thinly shred about 30 g of cabbage.

Slice 60 g of smoked tofu into strips.

Chop one stick of green onion, using both white and green parts.

Remove the stock from about 75 g of eninoi mushrooms.

When the water comes to a boil, turn the heat off and place in 50 g of vermicelli, carrot matchsticks, and eninoi mushrooms. Stir and let sit for 2 to 3 minutes.

Carefully drain out the hot water and rinse with a little bit of water to remove excess starch.

Plate the noodles along with the carrots and eninoi mushrooms.

Plate the mini cucumbers, smoked tofu strips, shredded cabbage, and fresh green onions.

To make the sauce, add 1 and 1/2 tbsps of soy sauce, 1/2 teaspoon dark soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup to a bowl.

Add 1 tbsp chili oil and about half a tablespoon of Sriracha to the sauce mixture and stir to combine.

Spoon the sauce over the plated noodles and vegetables.

Finish with fresh cilantro and white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens