Vegetarian Vermicelli | #MeatlessMonday | TastyBits

Gristle & Gossip’s “TastyBits” feature quick and delicious meatless or seafood recipes that we love! This edition is dedicated to my favorite “Meatless Monday” dish – Vegetarian Vermicelli!

This quick and easy Vegetarian Vermicelli makes Monday night meals a breeze. Although I have listed the ingredients below feel free to incorporate your favorite vegetables into this dish.


Vegetable vermicelli

Blogger Chungah Rhee of Damn Delicious has a similar lo mein recipe, that I would follow when I first started making this dish at home (about a year ago). Now that I’ve gotten the recipe down, I embellish a bit, by adding my favorite veggies and spices into the mix.

One thing that makes this meatless Monday dish even more spectacular, is that I would bet you already have most (if not all) of the ingredients in your pantry.  The sauce is what makes this Vegetarian Vermicelli pure gold. Any recipe that calls for Sriracha is a winner in my book!


vegetable vermicelli


Fresh vegetables are the best for this recipe. Though i’m sure frozen veggies will work too, but the color may night be as vibrant. and texture as crunchy. Veggies like spinach, green peas and green beans are great adds as well.



Your family will love this quick and easy vegetarian vermicelli. This 15 minute recipe beats takeout by a landslide.  Add your favorite veggies to create a custom #MeatlessMonday meal!


8 ounces Vermicelli noodles*
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup snow peas


2 tablespoons reduced sodium soy sauce, or more, to taste
2 teaspoons sugar
1 tables spoon of Oelek garlic chili paste                                                                                                           1 teaspoon ExtravaGONZO’s jalapeno & lime grapeseed oil

1/2 teaspoon ground ginger
1/2 teaspoon Sriracha, or more, to taste


In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.  Soak noodles in hot tap water for 15 minutes. Drain. Do not over soak noodles. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes.

Stir in vermicelli noodles and soy sauce mixture, and gently toss to combine. Serve immediately





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