Veggie vermicelli

A bowl of food on a plate Quick Vegetarian Recipes

Preparation and cooking time

  • Prep:15 mins
  • No cook
  • Easy
  • Serves 2

Rustle up this veggie vermicelli with garlic and chilli dressing in just 15 minutes. It’s perfect for busy days when you want something quick and healthy

Nutrient Unit
kcal 699
fat 24g
saturates 4g
carbs 100g
sugars 14g
high in fibre 8g
protein 15g
salt 0.2g
Indian chickpeas with poached eggs


  • 200g rice vermicelli noodles
  • 2 carrots, finely shredded
  • ½ small bunch of cucumber, peeled into ribbons using a vegetable peeler
  • 150g sugar snap peas, halved at an angle
  • ½ small bunch of coriander, finely chopped
  • 2 tbsp unsalted peanuts, toasted and roughly chopped

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp rice vinegar
  • ½ tsp honey
  • thumb-sized piece of ginger, peeled and grated
  • 2 small garlic cloves, grated
  • 1 red chilli, finely sliced
Feta & clementine lunch bowl


  • STEP 1

Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.

  • STEP 2

Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.

  • STEP 3
Vegan fajitas

Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

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