Spicy Vermicelli Noodle Stir-Fry Recipe – Thai Ginger & Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Spicy Vermicelli Noodle Stir-Fry Recipe – Thai Ginger & Coconut Milk

Hey everyone! I’m so excited to share this vibrant and flavorful Spicy Vermicelli Noodle Stir-Fry with you. It’s become a real weeknight staple in my kitchen – quick, easy, and packed with deliciousness. I first made this when I was craving something a little different, a fusion of flavors that would wake up my tastebuds. And trust me, it delivers! This recipe beautifully blends the warmth of Thai ginger with the creamy sweetness of coconut milk and a delightful kick of spice. Let’s get cooking!

Why You’ll Love This Recipe

This stir-fry isn’t just tasty; it’s incredibly versatile. It’s ready in under 20 minutes, making it perfect for busy evenings. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge. The combination of textures – the soft noodles, crunchy peanuts, and crisp vegetables – is seriously addictive. And the flavor? Oh, the flavor! It’s a beautiful balance of sweet, spicy, and savory.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 tbsp oil
• 1 small onion, chopped
• 2-3 green chilies, chopped (adjust to your spice preference!)
• ½ bell pepper, chopped
• ½ cup mushroom, chopped
• ½ cup corn kernels
• 1 cup vermicelli pasta
• To taste salt
• 1 tsp chili powder
• 1-2 tbsp sriracha sauce
• 2 tbsp soy sauce
• 1 tsp Thai ginger, grated
• 1.5 cup water
• ⅓ cup coconut milk
• Lime juice, for garnish
• Coriander leaves, chopped, for garnish
• 4-5 tbsp roasted peanuts, chopped

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

• Thai Ginger: This isn’t your everyday ginger! It has a more floral and slightly citrusy aroma. You can usually find it in Asian grocery stores. If you can’t find it, regular ginger will work in a pinch, but try to add a tiny squeeze of lime juice to mimic that citrusy note.
• Coconut Milk: Full-fat coconut milk gives the best flavor and creamy texture. Don’t be afraid to use it! It really elevates the dish.
• Vermicelli Noodles: Also known as rice noodles, these cook super quickly. I prefer the thin variety for this stir-fry, but you can use slightly thicker ones if that’s what you have. About 85-100g is a good amount.
• Sriracha Sauce: This is where the heat comes from! Feel free to adjust the amount to your liking. I usually start with 1 tablespoon and add more if I’m feeling brave.
• Regional Variations in Spice: Spice levels in Indian cooking vary so much! What’s mild for one person is fiery for another. Don’t hesitate to adjust the green chilies and chili powder to suit your taste. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over medium heat. Add the chopped onion and green chilies and sauté until they become fragrant and slightly softened – about 2-3 minutes.
2. Now, toss in the chopped bell pepper, mushrooms, and corn kernels. Sauté for another 2-3 minutes, until the vegetables are slightly tender-crisp.
3. Add the vermicelli noodles to the pan and mix well with the vegetables. Make sure everything is nicely combined.
4. Time for the flavor! Season with salt, chili powder, sriracha sauce, grated Thai ginger, and soy sauce. Stir everything together thoroughly to coat the noodles and vegetables evenly.
5. Pour in the water and coconut milk. Bring the mixture to a boil, then reduce the heat to low.
6. Simmer for 5-6 minutes, stirring occasionally to prevent the noodles from sticking to the bottom of the pan.
7. Stir in the chopped baby tomatoes and roasted peanuts. Mix gently to combine.
8. Finally, garnish with a squeeze of lime juice, a sprinkle of extra roasted peanuts, and a generous helping of fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook in two batches to ensure the vegetables and noodles cook evenly.
• Keep stirring! This prevents sticking and ensures everything cooks through.
• Taste as you go! Adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your soy sauce is vegan-friendly.
• Gluten-Free Adaptation: Use gluten-free soy sauce and check that your vermicelli noodles are also gluten-free. Rice noodles are naturally gluten-free!
• Spice Level Adjustments: My husband loves things really spicy, so I often add a pinch of red pepper flakes for him.
• Quick Weeknight Version: Use pre-cut vegetables to save even more time. My mom always says, “shortcuts are okay sometimes!”

Serving Suggestions

This stir-fry is delicious on its own, but it also pairs well with a side of steamed rice or a fresh salad. A sprinkle of sesame seeds adds a nice touch too.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be tasty!

FAQs

1. What type of vermicelli noodles work best in this stir-fry?

I recommend thin rice vermicelli noodles. They cook quickly and absorb the flavors beautifully.

2. Can I adjust the spice level to make it milder?

Absolutely! Reduce the amount of green chilies and sriracha sauce. You can even omit them altogether if you prefer a milder flavor.

3. Is it possible to make this dish ahead of time?

While it’s best served fresh, you can prep the vegetables and sauce ahead of time. Store them separately and combine everything when you’re ready to cook.

4. What can I substitute for coconut milk if I don’t have any?

You can use heavy cream or a mixture of milk and a tablespoon of butter for a similar creamy texture. It won’t have the same coconut flavor, but it will still be delicious.

5. What is Thai ginger and where can I find it?

Thai ginger has a unique floral aroma. You can find it at most Asian grocery stores. If you can’t find it, regular ginger is a good substitute, with a squeeze of lime juice.

Enjoy making this Spicy Vermicelli Noodle Stir-Fry! I hope it becomes a favorite in your kitchen too. Let me know in the comments how it turns out for you!