Stir-fry Rice Vermicelli Noodles (fried bee hoon)

Stir-fry dishes are my go-to meals whenever I have little time to cook. They are super easy to prepare, yet are incredibly filling and packed with wholesome ingredients. 

This simple stir-fry vermicelli noodles is incredibly flavorful and hearty yet super quick to throw together. I love pairing this dish with sides like vegan egg rolls and tofu dumplings to make a satisfying meal! 

💚Why you will love this recipe 

• Bursting with flavors, hearty, and incredibly satisfying to have 
• Super easy to prepare and ready in 30 minutes 
• Healthy, naturally vegan, and packed with colorful veggies 
• Versatile and highly customizable - feel free to swap/add ingredients to give this recipe your spin! 

🤔What are vermicelli noodles 

Rice vermicelli noodles are the thinner version of the common rice noodles. They are also known as rice sticks, while in Asia, they are often known as bee hoon, mi hoon, or 米粉 (mifen) in Chinese.

As the name suggests, they are made from rice flour and water. Sometimes, starches (like tapioca starch and corn starch) are added to improve the texture of these noodles. 

Remember that they are different from cellophane noodles (mung bean noodles), made from mung bean starch or potato starch. They look similar, but cellophane noodles are clear, while vermicelli is more opaque in color. 

🍳Cooking rice vermicelli 

You must cook your rice vermicelli noodles before using them in stir-fries. Here are the 3 common methods used to cook them:

1. Overnight cold soak - Submerge your noodles in cold water the night before cooking, and they will soften and tender up the next day. Noodles are less likely to turn out overcooked this way. 
2. Soaking in warm water for 30 minutes
3. Boiling - My preferred method. Bring a pot of water to a boil, and cook noodles for 1-2 minutes or until al dente. Drain and rinse noodles in cold water afterward to halt the cooking process. 

🍜What you will need 

📃Ingredient notes and substitutions 

• Rice vermicelli - The thinner version of the common rice noodles. You can opt for brown rice vermicelli, which is its whole-grain counterpart. 
• Shallots - you can replace it with 1 red onion. 
• Tofu - make sure to use extra-firm or firm tofu that has been drained and pressed beforehand, either using a tofu press or stacking something heavy on top. 
• Maple syrup - can be substituted with any other granulated or liquid sweeteners like cane sugar, brown sugar, or agave syrup. 
• Soy sauce - tamari or shoyu can be used in place. Opt for certified gluten-free ones, if needed. 
• Shaoxing wine - A Chinese cooking wine. Omit to make this recipe alcohol-free. 

🔪How to make 

Combine all seasonings needed to make the stir-fry sauce. 

In a sealed container, place tofu cubes with cornstarch and salt. Place the lid on and toss until tofu cubes are well coated. 

Heat ½ tablespoon of oil over medium-high in a cast iron or non-stick wok. Add tofu cubes and pan-fry for 2-3 minutes on each side or until most sides are golden. Set aside. 

Heat another ½ tablespoon of oil in the wok, then add shallot. Saute until translucent. Add garlic, and fry for a minute until fragrant. 

Add carrot to the wok, and cook for 2 minutes. Add cabbage and cook for 1-2 minutes or until veggies are tender. 

Stir in bean sprouts, cooking for another minute. Now, add noodles and tofu. Pour in stir-fry sauce and toss until the noodles are hot.

Give it a taste, adding more soy sauce if needed. Your fried rice vermicelli is ready to be served. 

✔️Helpful tips 

• Do not overcook vermicelli. They will turn mushy and clump together while stir-frying. Cook until al dente, drain and immediately rinse them under cold water to halt the cooking process. 
• Prep all ingredients ahead of time and keep them near you while cooking. Stir-frying is a relatively quick process and requires constant stirring. 
• I recommend using a large cast iron or non-stick wok to make this stir-fry. This helps ensure that all ingredients are cooked evenly and properly. 
• Leftover stir-fry rice vermicelli noodles can be refrigerated for up to 5 days in a sealed container. 

✨Variations 

Veggies - You can substitute vegetables used in this recipe for others, like broccoli florets, bok choy, choy sum, mushrooms, or bell peppers. 

Tofu - An optional ingredient to give this stir-fry vermicelli a boost of protein. You can use other plant-based or animal protein sources, like vegan chicken breasts, regular chicken breasts, veggie grounds, or scrambled eggs. 

Make it spicy - Add a generous pinch of chili flakes to the stir-fry sauce. You can also drizzle on some sriracha before serving. 

Gluten-free - Choose a soy sauce that is certified gluten-free. 

Toppings - Chili flakes, chopped green onion, toasted sesame seeds, sambal or chili paste 

🍲How to serve 

Although this stir-fry vermicelli is filling on its own, you can pair it with other dishes for a heartier meal. 

• Soups - Clear soups like Chinese spinach soup or tofu vegetable soup 
• Vegetables - Bok choy tofu stir-fry, cabbage carrot stir-fry, Yasai Itame, Asian-inspired chopped salad
• Side dishes - Vegan orange chicken, black bean sauce tofu 

❔Commonly asked questions

🍽️More Asian noodles recipes

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