Crispy Vermicelli Noodles with Special Sauce (2024)

Menu

Categories

• Jeeca
• -September 1, 2023
• -11:09 pm

Crispy Vermicelli Noodles with a Special Sauce – A tasty Chinese gravy-like sauce poured over crispy fried vermicelli noodles give you a unique crispy-chewy noodle consistency with each bite. As the noodles soak in the sauce, they turn into a softer chewy consistency. The sauce us thick and filled with mushrooms, green onions, and carrots. This is best enjoyed freshly made.

THE INSPIRATION FOR THIS CRISPY NOODLE RECIPE

This noodle dish is inspired by the crispy chow mein from a local Chinese restaurant chain called North Park. Instead of using chow mein or egg noodles, I used vermicelli or sotanghon noodles that are usually pea or corn starch based.

Using vermicelli was inspired by the crispy palabok from another local Filipino restaurant called Manam. What I love about their crispy palabok is the big mount of noodles with the hot sauce being poured over and you hear the faint cracking sound of the crispy noodles as the sauce touches each piece and the little mountain of noodles start to flatten.

INGREDIENTS YOU’LL NEED TO MAKE THESE NOODLES

VERMICELLI NOODLES

The vermicelli noodles I used are pea starch based. In the Philippines they’re also called sotangon.

NOODLES

You’ll find the full printable recipe in the card below!

• 5.2ozvermicelli noodles
• Neutral oilfor frying (avocado, canola, vegetable, etc.)

SAUCE

• 2tbspneutral oil
• 2scallionsgreen and white parts separated
• 3clovesgarlicminced
• 1small carrotdiced
• 3.5ozmushrooms of choice

SEASONING

• 1tbspShaoxing wine
• 1tbspsoy sauce
• 2tspdark mushroom soy sauce
• 1tbspvegetarian oyster sauce
• 2tspsugar
• Generous pinch Chinese 5 spice powder
• Sesame oil

BROTH

• 1vegetable bouillon
• 2cupswater

TOFU

• 1/2tubesilken tofu or soft tofu(175g/6.2oz), mashed

CORN STARCH SLURRY

• 3tbspcorn starch
• 5tbsproom temperature water

TO SERVE

• Green parts of the green onion/scallion

NOTE FOR THIS RECIPE:

• I fry the noodles first so I can use 1 wok for both the noodles and the sauce.
• If you want to prepare this recipe in advance, you can prepare the sauce 1-2 days before and reheat it on a pan/wok until it turns into the same consistency. It may slightly thicken due to the starch so you can add 2-3 tbsp water at a time to thin out he consistency of the sauce.

HOW TO MAKE CRISPY VERMICELLI NOODLES

• Carefully separate each bundle of vermicelli and spread it as thin as possible until you have a large cake shape. If you have bigger bundles, you can split each bundle into 2 batches (this will also depend on the size of your wok/pan).

• Heat a large wok over medium high heat. Add enough oil to submerge the dry vermicelli.
• To test out the heat, you can add a small piece of vermicelli. It should immediately puff up in the oil in 2-3 seconds.

• Carefully add a portion of noodles into the oil. Allow one side to fry until it turns into a solid white, around 3-4 seconds. Flip the noodles and repeat for the rest.
• Drain the noodles from the oil. Place on a cooling rack or strainer.

• Repeat this for the remaining batches. Don’t forget to cook the smaller pieces of noodles that have broken off too!

PREPARE THE NOODLE SAUCE

• Heat a wok or pan. Add in 2 tbsp neutral oil.
• Once hot, stir fry the white part of the green onions and garlic until aromatic.
• Add the diced carrots and stir fry until tender.
• Add in the sliced mushrooms. Cook for 2-3 minutes on medium high heat until the sides start to lightly brown.
• Add the Shaoxing wine.
• Season the veggies with soy sauce, dark soy sauce, veg oyster sauce, sugar, and Chinese 5 spice powder.
• Pour in the water and add the vegetable cube/bouillon.
• Leave the sauce to simmer until it starts boil.

• Meanwhile, drain any water from the silken tofu. Mash with a fork.
• Carefully add the mashed tofu into the sauce.

CORN STARCH SLURRY

• Mix together the corn starch water until the starch has dissolved.

THICKENING THE SAUCE

• Over medium low heat, carefully pour the slurry into the sauce while slowly mixing.
• Allow the sauce to come to a boil and thicken from the starch, around 2-3 minutes.
• Taste the sauce and feel free to season with more soy sauce and sugar, to taste, if needed.
• Finish with a generous drizzle of sesame oil.

TO SERVE

• Place the fried vermicelli on a large plate. You can stack the noodles.
• When ready to eat, carefully pour the hot sauce over the fried noodles.

ENJOY YOUR CRISPY VERMICELLI NOODLES!

• Enjoy the little cracking sounds as the noodles start to absorb the sauce. Mix well. Top with green onions.
• Enjoy immediately while hot and some of the noodle bits are still crispy!
• Do note that the longer the noodles sit, the less crispy they become. The noodles will just be like chewy noodles, but still so good with that sauce!

MORE NOODLE RECIPES YOU’LL LOVE

• Jjajangmyeon (Noodles in Black Bean Sauce)
• Wonton Noodle Soup
• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles
• Chili Garlic Oil Noodles
• Mie Goreng (Indonesian Fried Noodles)
• Chili Garlic and Black Bean Eggplant Noodles

YOU CAN PIN THIS IMAGE:

I’m Jeeca,a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​MORE ABOUT TFTF >

MY COOKBOOK