Quick Vegetable Rice Vermicelli Recipe – Sesame & Soy Flavors

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Rice Vermicelli Recipe – Sesame & Soy Flavors

Introduction

Okay, let’s be real – sometimes you just need a meal that’s fast. Like, really fast. This Vegetable Rice Vermicelli is my go-to when I’m craving something flavorful, satisfying, and ready in under 20 minutes. I first stumbled upon this recipe when I was a student and needed something quick between classes, and it’s been a staple ever since! It’s a beautiful blend of Indian spices with a lovely Asian-inspired touch from the sesame oil and soy sauce. Trust me, it’s a winner.

Why You’ll Love This Recipe

This isn’t just about speed, though that’s a huge plus! This recipe is packed with fresh veggies, has a wonderful aroma, and delivers a delightful mix of textures. It’s light yet filling, and the combination of sesame and soy is seriously addictive. Plus, it’s super adaptable – feel free to swap in your favorite vegetables!

Ingredients

Here’s what you’ll need to whip up this quick and delicious meal:

• 4 cup water
• 1 pack rice vermicelli
• 2 tbsp sesame oil
• 2 clove garlic, minced
• 1 inch ginger, grated
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 4 tbsp spring onion, chopped (separate the white and green parts)
• 1 medium onion, chopped
• 1 carrot, julienned or diced
• 1 cup cabbage, shredded
• 1 capsicum (bell pepper), sliced
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder (for color and mild heat)
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp black pepper powder
• 1 tsp salt (or to taste)
• 2 tbsp soy sauce
• 1 tsp sesame seeds, roasted

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rice Vermicelli: I prefer the thin rice vermicelli noodles for this recipe – they cook quickly and absorb the flavors beautifully. Look for ‘rice sticks’ or ‘bee hoon’ in the Asian section of your grocery store.
• Sesame Oil: Don’t skimp on the sesame oil! A good quality sesame oil adds a wonderful nutty aroma. Toasted sesame oil is fantastic.
• Kashmiri Red Chilli Powder: This is my secret weapon for vibrant color and a gentle warmth. It’s not overly spicy, making it perfect for everyday cooking.
• Soy Sauce: You can use either light or dark soy sauce here. Light soy sauce is saltier, while dark soy sauce is thicker and sweeter. I usually go with light, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the 4 cups of water to a boil in a large pot. Once boiling, turn off the heat and add the rice vermicelli. Let it soak for about 2 minutes, then drain it well and set aside. This softens the noodles without making them mushy.
2. Now, heat the 2 tablespoons of sesame oil in a kadai or wok over medium-high heat. Add the minced garlic, grated ginger, chopped green chilli, and the white parts of the spring onions. Sauté until fragrant – about 30 seconds. You should really start to smell that amazing aroma!
3. Add the chopped onion and cook until it becomes translucent. Then, toss in the julienned carrots, shredded cabbage, and sliced capsicum. Stir-fry for about 2 minutes on high heat. We want the veggies to stay crisp-tender.
4. Time for the spices! Add the turmeric powder, Kashmiri red chilli powder, garam masala, coriander powder, black pepper, and salt. Cook for another minute, stirring constantly, to toast the spices. This really wakes up their flavors.
5. Pour in the 2 tablespoons of soy sauce and combine well with the vegetables, ensuring everything is nicely coated.
6. Add the cooked vermicelli noodles to the wok. Gently toss everything together until the noodles are evenly coated with the spices and vegetables. Be gentle so you don’t break the noodles!
7. Finally, garnish with the green parts of the spring onions and roasted sesame seeds. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the vermicelli! It should be soft but still have a slight bite.
• High heat is your friend when stir-frying the vegetables. It helps them cook quickly and stay crisp.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Considerations: Use tamari instead of soy sauce to make this recipe gluten-free.
• Spice Level Adjustment: My family loves a little heat, so I usually add a bit more chilli. For a milder version, reduce or omit the green chilli and Kashmiri red chilli powder. For a real kick, add a pinch of cayenne pepper!
• Quick Weeknight Version: Short on time? Use pre-cut vegetables to save even more minutes.

Serving Suggestions

This Vegetable Rice Vermicelli is delicious on its own, but it also pairs well with:

• A side of raita (yogurt dip) to cool things down.
• A simple Indian salad (kachumber).
• A sprinkle of lemon juice for extra brightness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop. Note that the noodles may absorb some of the sauce upon standing, so you might need to add a splash of water when reheating.

FAQs

• Is this dish suitable for meal prepping? It’s okay for meal prepping, but the noodles might get a little sticky. I recommend storing the noodles and vegetables separately and combining them just before reheating.
• Can I use different vegetables in this recipe? Absolutely! Feel free to swap in broccoli, peas, beans, mushrooms, or any other vegetables you like.
• What is the best way to prevent the vermicelli from sticking together? Soaking the noodles properly and tossing them gently with the sauce are key. You can also add a tiny drizzle of oil to the drained noodles before adding them to the wok.
• Can I adjust the amount of soy sauce to control the saltiness? Yes, definitely! Start with less and add more to taste.
• What is the difference between rice vermicelli and other types of noodles? Rice vermicelli is made from rice flour, making it naturally gluten-free and lighter in texture than wheat-based noodles. It’s also thinner and cooks much faster.