Easy Thick Vermicelli Noodle Stir Fry

4 Servings
30 min

I strongly believe that everyone needs a stir fry noodle dish in their repertoire. It always makes for a quick meal and it’s just as great for clearing out the odds and ends in the fridge like fried rice. You can take the same sauce and apply it to any assortment of noodles, meat and vegetables. The possibilities are endless so don’t constrict yourself.

I really love this type of thick vermicelli noodles. You may also find it called “lai fun’ or rice spaghetti. The thickness of the noodle is very similar to spaghetti but since it’s made with rice flour, it has more of a slippery silky texture. I find that the rice noodles absorb and hold the sauce very well.

Easy Thick Vermicelli Noodle Stir Fry
Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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Meat marinade
  • 1 lb lean pork meat, thinly sliced
  • 1/2 tsp cornstarch
  • 1/2 tsp light soy sauce
  • 1/2 tsp rice wine
Rest of the dish
  • 1 lb thick dry vermicelli noodles, boiled according to package instructions, drained and rinsed under cold water
  • 3 tbsps vegetable oil
  • 1 clove garlic, finely minced
  • 4 Shanghai bok choy, sliced
  • 2 cups sliced cabbage
  • 3 tsps dark soy sauce
  • 3 tsps light soy sauce
  • 1/2 tsp granulated sugar
  • 1 tsp sesame oil

In a smalL bowl, add in the sliced meat, soy sauce, rice wine and cornstarch. Mix to combine and set aside.
Heat a large skillet over high heat, add in a tbsp of oil. Add in the marinated meat, sear on one side then flip and sear on the other side. Push the meat to one side of the skillet.
Add in the other 2 tbsps of oil, add in the minced garlic and immediately toss in the sliced cabbage. Toss everything in the skillet to combine and cook until the cabbage starts to wilt. Add in the noodles and bok choy and toss. Add the dark soy sauce, light soy sauce, and sugar. Toss and allow to cook for a minute to combine all the flavors.
Drizzle with the sesame oil. Toss, dish and enjoy while hot.