• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Christie at Home
  • Asian Recipes
    • Recipe Index (Search)
    • By Region
      • Chinese
      • Filipino
      • Indonesian
      • Japanese
      • Korean
      • Malaysian
      • Taiwanese
      • Thai
      • Vietnamese
    • By Course
      • Mains
      • Appetizers/Sides
      • Breakfast
      • Snacks
      • Dessert
      • Beverages
  • Shop
  • Subscribe
  • ABOUT ME
    • Work with Me
    • Copyright Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Asian Recipes
  • Shop Kitchenware
  • About Me
  • Subscribe
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Asian

    Vegetable Tofu Egg Vermicelli

    Modified: Sep 11, 2024 · Published: Nov 27, 2023 by Christie Lai · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    Chewy rice noodles stir fried with fluffy eggs, tofu, and vegetables in a light savory seasoning. This quick and easy vegetable tofu egg vermicelli is ready in 30 minutes with simple ingredients. Great as a main dish or meal for dinner or lunch!

    vegetable tofu egg vermicelli
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • 📖 Recipe
    • 💬 Reviews

    This vegetable tofu egg noodle stir-fry features rice vermicelli stir fried with tender eggs, tofu, carrots, bok choy, celery with aromatics in soy sauce, sesame oil and black pepper!

    This noodle dish is versatile because you can add cooked chicken, pork, beef or shrimp for more protein or swap the vegetables for ones you enjoy!

    It's a delicious "dry" noodle dish if you're craving rice noodles and it comes together quickly! Unfortunately it's not a popular Chinese dish served at Chinese restaurants but it's simple enough to make at home for the family.

    vegetable tofu egg vermicelli

    This recipe was passed down to me from my late beloved grandmother, who used to own a small restaurant in Alberta. When I was young, she would make these noodles and it was my most memorable dish of hers!

    She would crisp up some of the noodles in the piping hot wok, so you would get bites of crispy noodles along with tender ones! The black pepper also makes a huge difference, so don't skip it.

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements. 

    ingredients to make vegetable tofu egg vermicelli
    • Rice Vermicelli: these are dried rice noodles that are thin and round in texture and are chewy in texture. They're not the same as Italian vermicelli.
    • Extra-firm Tofu: or substitute with smoked extra-firm tofu for extra flavor! I don't recommend substituting with soft, medium or firm tofu or it'll easily break apart.
    • Baby Bok Choy: or substitute with regular bok choy and chop it into thinner pieces or baby gai-lan or yu choy sum.
    • Green Onion: or substitute with onion but cook this at the same time you sauté the garlic.
    • Carrots: or substitute with bell peppers.
    • Celery: or substitute with bean sprouts, snap peas or snow peas.
    • Garlic cloves
    • Large Eggs
    • Dark soy sauce: this is darker and thicker than regular soy sauce. As a last resort, substitute with regular soy sauce. We will be using this to season the tofu.
    • Avocado Oil: or substitute with a neutral tasting oil like sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

    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.
    • Sesame oil: for that nutty flavor. Or substitute with some toasted sesame seeds.
    • Black Pepper: or substitute with white pepper as a last resort.
    • Cold Water
    • White granulated sugar: to balance out the savory flavors in the sauce.

    Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.

    Expert Tips

    • Don't over soak the rice noodles or they will become soggy when you stir-fry them. Just soak until the noodles become loosened and slightly tender.
    • Slice the vegetables into relatively equal sized pieces so they cook consistently.
    • Use a non-stick pan or a well seasoned wok for easy cooking and cleanup!
    • Prepare the noodle sauce in advance as the cooking process is fast!
    • Don't over cook the eggs. Once they take shape and still look moist, remove and set aside as you will stir fry them later.

    Instructions

    Below are step-by-step instructions on how to make vegetable tofu egg vermicelli:

    1. In a large bowl with the rice vermicelli, soak them in hot boiling water for 1-2 minutes max until loosened and slightly softened. Strain noodles in a colander and set aside.
    2. In a medium bowl, season diced with 1 tablespoon of dark soy sauce and mix until the cubes are coated. Set aside.
    3. In a small bowl, combine the noodle sauce ingredients as listed. Set aside.
    4. Heat 1 tablespoon avocado oil in a large non-stick pan on medium heat. Fry beaten eggs until they take shape but still look moist. Remove from pan and slice the eggs into bite-sized pieces.
    5. Add 1 tablespoon of avocado oil into the pan and fry seasoned tofu until they are golden brown on all sides. Reserve the dark soy sauce in the tofu bowl for later. Remove cooked tofu from pan and set aside.
    6. Add remaining avocado oil into the pan and fry sliced garlic for 10 seconds.
    7. Toss in carrots, celery, and bok choy. Stir fry until the vegetables have softened.
    8. Toss in rice noodles with noodle sauce with the reserved dark soy sauce. Stir fry the noodles until they're evenly coated in sauce and there are no liquids left in the pan.
    9. Lastly toss in eggs, tofu and green onions with the noodles. Remove off heat and serve hot.

    Storage

    • Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
    • Freezer friendly? I don't recommend freezing vegetable tofu egg vermicelli because the vegetables and noodles will become soggy.

    Pairing Suggestions

    Vegetable tofu egg vermicelli serves well with:

    • starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
    • fried rice, chow mein, lo mein, Singapore Curry Vermicelli Noodles
    • cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
    • protein dishes like Ginger Chicken, Cashew Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Soy Garlic Tofu, Chinese Braised Tofu and more!

    FAQ

    Can I make vegetable tofu egg vermicelli in advance?

    Vegetable tofu egg vermicelli can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.

    Can I add meat to this noodle dish?

    Yes, feel free to add cooked chicken, pork, beef, or shrimp to this noodle dish.

    📖 Recipe

    vegetable tofu egg vermicelli

    Quick & Easy Vegetable Egg Vermicelli

    Christie Lai
    Chewy rice noodles stir fried with fluffy eggs, tofu, and vegetables in a light savory seasoning. This quick and easy vegetable tofu egg vermicelli is ready in 30 minutes with simple ingredients. Great as a main dish or meal for dinner or lunch!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 2
    Calories per serving 988 kcal

    Ingredients
     
     

    • 8.81 oz rice vermicelli dried kind
    • 6.17 oz extra-firm tofu diced into ½-inch cubes
    • 6 baby bok choy vertically sliced into thin pieces
    • 2 green onions chopped into 1 inch segments
    • 1 small carrot julienned
    • 2 stalks celery thinly sliced
    • 2 cloves garlic thinly sliced
    • 3 large eggs beaten
    • 4 tablespoon avocado oil or any neutral oil
    • 1 tablespoon dark soy sauce to season the tofu

    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 rice vermicelli, soak them in hot boiling water for 1-2 minutes max until loosened and slightly softened. Strain noodles in a colander and set aside.
    • In a medium bowl, season diced with 1 tablespoon of dark soy sauce and mix until the cubes are coated. Set aside.
    • In a small bowl, combine the noodle sauce ingredients as listed. Set aside.
    • Heat 1 tablespoon avocado oil in a large non-stick pan on medium heat. Fry beaten eggs until they take shape but still look moist. Remove from pan and slice the eggs into bite-sized pieces.
    • Add 1 tablespoon of avocado oil into the pan and fry seasoned tofu until they are golden brown on all sides. Reserve the dark soy sauce in the tofu bowl for later. Remove cooked tofu from pan and set aside.
    • Add remaining avocado oil into the pan and fry sliced garlic for 10 seconds.
    • Toss in carrots, celery, and bok choy. Stir fry until the vegetables have softened.
    • Toss in rice noodles with noodle sauce with the reserved dark soy sauce. Stir fry the noodles until they're evenly coated in sauce and there are no liquids left in the pan.
    • Lastly toss in eggs, tofu and green onions with the noodles. Remove off heat and serve hot.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Non-stick wok
    • Wok
    • Measuring Set
    • Cutting Board
    • Santoku Knife
    • Kitchen Scale
    Nutrition
    Calories: 988kcal | Carbohydrates: 127g | Protein: 28g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.03g | Cholesterol: 279mg | Sodium: 2674mg | Potassium: 583mg | Fiber: 8g | Sugar: 13g | Vitamin A: 19967IU | Vitamin C: 158mg | Calcium: 512mg | Iron: 7mg

    More Quick & Easy Asian Recipes

    • featured image of kewpie mayo cucumber salad
      Kewpie Mayo Cucumber Salad
    • featured image of string bean chicken
      String Bean Chicken
    • feature image of Beef Mushroom Stir-Fry
      Beef Mushroom Stir-Fry
    • featured image of gyudon
      Gyudon (Japanese Beef Rice Bowl)

    Reader Interactions

    Comments

      Did you enjoy my recipe? Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Linda

      November 12, 2020 at 3:15 pm

      5 stars
      So very tasty and very easy to make.

      Reply

    Primary Sidebar

    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

    More about me →

    Footer

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    ↑ back to top

    Home

    • Home
    • Asian Recipes
    • Shop
    • Privacy Policy
    • Copyright Policy

    Contact

    • About
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Christie at Home