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–+ servings
A hearty vermicelli noodle bowl loaded with fresh herbs, peanuts, and glazed protein.

Vermicelli Noodle

5 from 1 vote
Aliana Recipes
A vibrant, plant-based bowl featuring marinated soy curls, fresh herbs, and a tangy lime dressing. This refreshing dish is highly adaptable and comes together with simple stovetop techniques.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings:4 people
Course:Dinner
Cuisine:Vietnamese-inspired
Calories:520kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz soy curls Rehydrated in water
  • ½ cup olive oil For the marinade
  • ¼ cup nutritional yeast Adds umami depth
  • 2 tablespoon rice vinegar Provides slight acidity
  • 1 tablespoon tamari Plus 1 tablespoon for dressing
  • 1 large shallot Minced finely
  • 2 tablespoon ginger Minced
  • 1 tablespoon lemongrass Minced
  • 8-10 oz vermicelli noodles Boiled and rinsed
  • 1 cup Thai basil Roughly torn
  • 1 cup mint Roughly torn
  • 3 large limes Juiced and zested
  • 2 tablespoon agave syrup For the dressing

Equipment

  • 1 Large skillet For searing the soy curls
  • 1 Large pot For boiling the pasta
  • 1 Colander For draining and rinsing

Method
 

  1. Place the soy curls in a large bowl and cover with water to soak for 20 minutes. This rehydrates the dry protein so it becomes soft and pliable.
  2. Transfer the soy curls to a colander and squeeze out the remaining liquid with your hands. Removing the water allows the protein to absorb the marinade properly.
  3. Whisk the olive oil, nutritional yeast, vinegar, tamari, ginger, lemongrass, and dry spices together, then toss in the drained soy curls. This coats the protein evenly in the robust, aromatic paste.
  4. Cook the marinated soy curls in a hot skillet for 12 minutes, flipping only once halfway through. This develops a savory crust on the edges of the pieces.
  5. Boil the vermicelli according to package instructions, then drain and rinse under cold water. Rinsing halts the cooking process and prevents the strands from clumping together.
  6. Whisk the lime juice, lime zest, agave syrup, and tamari in a large bowl. This creates a bright, tangy dressing that balances the savory protein.
  7. Toss the cold pasta, torn herbs, and seared soy curls in the dressing until fully coated. Top with crispy onions and peanuts before serving the vibrant bowl.

Nutrition

Serving: 250g (1 bowl)Calories: 520kcalCarbohydrates: 65gProtein: 18gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 850mgPotassium: 450mgFiber: 8gSugar: 12gVitamin A: 1500IUVitamin C: 35mgCalcium: 80mgIron: 4.5mg

Notes

Squeeze the rehydrated soy curls completely dry before tossing them in the marinade; this allows them to absorb the maximum amount of savory flavor.