Vegetable Egg Vermicelli. Flavorful, chewy, dry noodles stir fry with eggs, tofu, a variety of veggies in a light savory seasoning. A quick and easy meal that is perfect as a main dish for dinner or lunch.
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What is Vegetable Egg Vermicelli?
Vegetable Egg Vermicelli is a delicious, savory, noodle dish made of tender eggs, tofu, carrots, bok choy, celery with pan fried vermicelli! It's a delicious dry noodle dish if you're craving vermicelli or rice noodles. It's a great Chinese noodle dish that comes together fairly quickly. Unfortunately it's not a popular Chinese food that you would normally find at Chinese restaurants or Chinese takeout. But it's easy enough to make at home in 30 minutes making it a great busy weeknight meal for the whole family to enjoy!
In fact, this fried vermicelli with egg was passed down to me from my grandmother. I remember when I was a very young girl and she would make this dish and it was one of my favourite meals. She would crisp up the noodles in the piping hot wok! The black pepper also accentuates the taste so don't skip out on that. My grandma wouldn't add the same veggies in her version but I did for extra protein, nutrient and fibre.
Ingredients
You will need the following ingredients for my fried vermicelli noodle recipe:
- Vermicelli: dried rice noodles that are thin in texture
- Extra firm tofu: I recommend extra firm tofu so it won't break easily when you season and fry it
- Baby bok choy: or substitute with any Asian leafy greens
- Green onion
- Carrot
- Celery
- Garlic cloves
- Eggs
- Dark soy sauce: different than regular soy sauce as it's thicker and darker.
Noodle sauce
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Sesame oil
- Black pepper
- Neutral oil: like vegetable oil, avocado oil or any scentless oil with a high smoke point.
- Water: cold
- White granulated sugar
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
How to Make Vegetable Egg Vermicelli
- In a large bowl with the noodles, soak them in enough warm water for 5-7 minutes until loosened. Strain immediately.
- In a small bowl, beat your eggs. Set aside.
- In a medium bowl with your diced tofu, season with 1 tablespoon of dark soy sauce and mix. Set aside.
- In a small bowl, combine the light soy sauce, pepper, white granulated sugar, water, and sesame oil together to create your noodle sauce. Set aside.
- In a large pan set on medium heat, fry the eggs until scrambled. Fry until they reach form but are wet looking, approximately 1-2 mins each side. Remove from pan and slice the eggs into strips or bite-sized pieces.
- Heat 1 teaspoon of avocado oil or any neutral on medium heat, fry the tofu until they are browned on all sides, about 5 mins. Keep the dark soy sauce in the tofu bowl for later. Remove cooked tofu from pan and set aside.
- Add remaining avocado oil with sliced garlic. Fry until fragrant, about 10-20 seconds.
- Toss in green onions, carrots, celery and bok choy. Stir fry until the vegetables have softened and the bok choy has wilted.
- Toss in noodles with noodle sauce including the dark soy sauce from the tofu bowl. Combine well until noodles are evenly coated in sauce, about 3 minutes. Fry until sauce is absorbed into noodles.
- Lastly toss in eggs and tofu and give it a good mix. Serve immediately and enjoy!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
FAQ
How to keep your noodles chewy?
The key to keeping these noodles springy is to pre-soak them in in warm water for 5-7 minutes and strain them. I would not suggest boiling your noodles as this can cause them to become soggy since you're cooking them again in the pan.
Other noodle recipes you may like!
📖 Recipe
Quick & Easy Vegetable Egg Vermicelli
Ingredients
- 250 g rice vermicelli soaked in warm water
- 175 g tofu extra firm, diced
- 6 stems bok choy sliced
- 2 green onion chopped into 1 inch segments
- 1 small carrot sliced
- 2 stalks celery sliced
- 2 cloves garlic sliced
- 3 eggs beaten
- 4 tablespoon avocado oil or any neutral oil
- 1 tablespoon dark soy sauce
Noodle Sauce
- 5 tablespoon water cold
- 3 tablespoon regular soy sauce
- 1 tablespoon white granulated sugar
- 1 teaspoon sesame oil
- ⅛ teaspoon black pepper
Instructions
- In a large bowl with the noodles, soak them in enough warm water for 5-7 minutes until loosened. Strain immediately.
- In a small bowl, beat your eggs. Set aside.
- In a medium bowl with your diced tofu, season with 1 tablespoon of dark soy sauce and mix. Set aside.
- In a small bowl, combine the regular soy sauce, black pepper, white granulated sugar, water, and sesame oil together to create your noodle sauce. Set aside.
- In a large pan set on medium heat, heat 1 tablespoon of avocado oil. Fry the eggs until scrambled. Fry until they reach form but are wet looking, approximately 1-2 mins each side. Remove from pan and slice the eggs into strips or bite-sized pieces.
- Heat 1 tablespoon avocado oil or any neutral on medium heat, fry the tofu until they are browned on all sides, about 5 mins. Keep the dark soy sauce in the tofu bowl for later. Remove cooked tofu from pan and set aside.
- Add remaining avocado oil with sliced garlic. Fry until fragrant, about 10-20 seconds.
- Toss in green onions, carrots, celery and bok choy. Stir fry until the vegetables have softened and the bok choy has wilted.
- Toss in noodles and noodle sauce including the dark soy sauce from the tofu bowl. Combine well until noodles are evenly coated in sauce, about 3 minutes. Fry until sauce is absorbed into noodles.
- Lastly toss in eggs and tofu and give it a good mix. Serve immediately and enjoy!
Linda
So very tasty and very easy to make.