Description
This vibrant and flavorful one-pan vermicelli noodle dish combines tender rice vermicelli with crisp green beans, bell pepper, corn, and spring onions, all stir-fried and tossed with a luscious soy-based sauce and topped with crunchy roasted peanuts and marinated baked tofu. Perfect for a quick, nutritious meal that balances sweet, savory, and spicy notes with delightful textures.
Ingredients
Scale
Sauce Ingredients
- 30 ml / 2 tbsp soy sauce (or tamari if gluten free)
- 10 ml / 2 tsp dark soy sauce (for colour)
- 20 ml / 1½ tbsp rice wine vinegar
- 10 ml / 2 tsp maple syrup (or sugar), adjust to taste
- 5 ml / 1 tsp toasted sesame oil
- 1 garlic clove, finely grated
- 5–10 ml / 1-2 tsp chilli sauce (like Sriracha), adjust to taste
Vegetables
- 3 spring onions / scallions
- ½ bell pepper
- 1 cob of corn OR ½ cup canned/defrosted corn kernels
- 150 g / 5.3 oz green beans
Noodles & Tofu
- 100 g / 3.5 oz rice vermicelli noodles
- 300 g / 10.5 oz firm tofu (smoked or regular), pressed
Other
- 15 ml / 3 tsp high smoke point oil (bran rice oil recommended)
- 60 g / scant ½ cup roasted peanuts (or cashews)
- 20 ml / 1½ tbsp soy sauce (or tamari for marinating)
- 10 ml / 2 tsp oil (for marinating tofu)
- 15 ml / 1 tbsp water (for marinating tofu)
Instructions
- Make the sauce: Place soy sauce, dark soy sauce, rice wine vinegar, maple syrup, toasted sesame oil, grated garlic, and chilli sauce in a jar. Screw the lid on tightly and shake well to emulsify. Store leftovers in the fridge for 1-2 weeks.
- Prepare vegetables: Cut the white and light-green parts of the spring onions into 1.25 cm (0.5 inch) segments. Slice the dark green tops finely for garnish and reserve separately. Slice bell pepper into thin strips. Remove corn kernels from the cob or measure canned corn. Top and tail green beans, then cut into 2 cm (0.75 inch) segments.
- Stir-fry vegetables: Preheat a wok until lightly smoking. Add 1 teaspoon of high smoke point oil and swirl to coat. Add green beans and stir-fry for 1-2 minutes. Then add bell pepper, corn, and spring onion segments sequentially. Add another teaspoon or two of oil if the wok looks dry. Stir-fry until vegetables are tender-crisp with slight charring.
- Set vegetables aside: Remove the vegetables from the wok and set aside on a plate.
- Cook the noodles: Pour 360 ml (1½ cups) water or stock into the wok and bring to a simmer. Place the rice vermicelli noodles on top and let them soften for a few seconds, then flip them using kitchen tongs. Continue cooking and gently untangle noodles until all liquid is absorbed and noodles are pliant with slight resistance. If still firm, add a splash more water and continue cooking briefly.
- Combine noodles and sauce: Stir the prepared sauce through the softened noodles in the wok.
- Add vegetables and tofu back: Return the stir-fried vegetables and baked tofu cubes to the wok. Quickly stir-fry everything together for a few seconds just to warm through.
- Serve: Divide the noodle and vegetable mixture between bowls. Sprinkle roasted peanuts and finely sliced spring onion tops on top as garnish.
- Prepare tofu for baking: Cut pressed tofu into 1.25 cm (0.5 inch) cubes. Combine 20 ml soy sauce (or tamari), 10 ml oil, and 15 ml water in a large flat-bottomed dish. Coat the tofu cubes in this marinade and allow to marinate for at least 1 hour, stirring occasionally.
- Bake tofu, part 1: Preheat oven to 200° C (390° F) or 180° C (355° F) with fan. Arrange marinated tofu cubes on a lined large baking tray, lifting out excess marinade. Bake for about 15 minutes.
- Bake tofu, part 2: Stir oil through the tofu cubes halfway through baking, then return to oven and bake for another 15 minutes until browned and firm. (If using already pressed tofu, bake 5-10 minutes in the second stage.)
Notes
- Marinate the tofu for at least 1 hour for best flavor absorption.
- Adjust chili sauce quantity according to your preferred spice level.
- Use bran rice oil or another high smoke point oil for optimal stir-frying results.
- Leftover sauce keeps well refrigerated for up to 2 weeks and can be used as a flavorful dressing or marinade.
- Tofu can be swapped for tempeh or another plant-based protein if preferred.
- Gluten-free options can be achieved by using tamari in place of soy sauce throughout.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian Fusion
Keywords: vermicelli noodles, stir-fry, tofu, Asian noodles, vegetarian noodles, quick dinner, one-pan meal, healthy noodles
