These Basil and Tofu Vermicelli Noodles are a fusion of Thai and Filipino flavours. These are so easy to make and can be packed with any protein and vegetable of your choice.
Here at home we love to cook vermicelli/sotanghon and bihon (corn starch-based noodles) with a delicious soy-based sauce. There are also thin mung bean threads and rice-based vermicelli noodles. The distinct characteristic of vermicelli noodles are how thin they are.
THE INSPIRATION FOR THIS RECIPE
I also love to make Thai Drunken Noodles or Pad Kee Mao so wanted to fuse the two together by using vermicelli noodles and adding a generous amount of Thai and Holy basil leaves since I have plants that always grow so much leaves (i’m very grateful!). So this recipe is inspired by both Filipino Bihon and Thai Drunken Noodles or Pad Kee Mao.
WHAT ARE VERMICELLI NOODLES?
Vermicelli noodles are a staple at home and I love to just soak them before stir-frying so they stay nice and chewy.
VERMICELLI NOODLES OR MUNG BEAN THREAD
The noodles I used a vermicelli made with a mix of bean starch and peas. They’re very thin and chewy. Feel free to use whatever vermicelli or noodles you have access to but I find that thin vermicelli/bean-based noodles work best for this recipe.
WHAT CAN I USE INSTEAD OF VERMICELLI NOODLES?
You can also use Korean sweet potato noodles used for Japchae. For these Korean sweet potato noodles, you will need to soak them longer or even quickly boil them because they’re a lot thicker than the vermicelli I used.You can also use rice vermicelli or even thin rice noodles.
- What to do: Place the noodles in a large heat proof bowl. Pour boiling hot water and leave to soak for 8-10 minutes or until still very chewy. Drain the water and set aside.
SAUCE
Mix everything then feel free to adjust to your taste.
- soy sauce
- vegetarian oyster sauce or stir-fry sauce
- coconut sugar or other sweetener
- dark soy sauce
- sriracha or other chili sauce, adjust to taste
BASIL
For the basil, I used a mix of fresh holy basil and sweet basil that I harvested from my garden.
COOKING THE TOFU
Press the tofu. Slice the tofu into cubes or other shape of choice. Heat a large non-stick pan or skillet over medium. Add some oil. Add in the tofu. Pan-fry the tofu until golden brown on each side. Add in the soy sauce for the tofu. Mix well.
COOKING THE VERMICELLI NOODLES
- Stir-fry the bell peppers, onions, and garlic until the bell peppers are tender. Add half of the basil leaves.
- Add the the noodles and pour in the sauce. Mix well and allow the noodles to cook down for 4-5 more minutes until cooked to your liking. Taste thhe noodles and feel free to season with more vegetarian oyster sauce/stir-fry sauce/soy sauce. Add in the remaining basil leaves. Mix well and then turn off the heat once the basil leaves have wilted.
- Serve and enjoy while hot.
SERVE AND ENJOY YOUR VERMICELLI
OTHER NOODLE RECIPES YOU MIGHT ENJOY:
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Mie Goreng (Indonesian Fried Noodles)
- Stir-Fried Tofu and Basil Noodles
- Yaki Udon
- Kimchi Noodle Stir-Fry
- Shoyu Ramen
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Basil and Tofu Vermicelli Noodles
Ingredients
Noodles
- 3 bundles dry vermicelli or bean threads (150 g total, 50 g each bundle), see notes
Sauce
- 1/2 tbsp soy sauce
- 2-3 tbsp vegetarian oyster sauce or stir-fry sauce see notes
- 1 tbsp coconut sugar or other sweetener
- 2 tsp dark soy sauce
- 1/2 to 1 tbsp sriracha or other chili sauce adjust to taste
Stir-Fry
- 1/2 lb extra firm tofu
- Neutral oil for cooking
- 1/2 tbsp soy sauce for tofu
- 1 small small bell pepper thinly sliced
- 1 onion sliced
- 4 cloves garlic minced
- 2 cups fresh Thai and holy basil I used a mix
Instructions
- Noodles: Place the noodles in a large heat proof bowl. Pour boiling hot water and leave to soak for 8-10 minutes or until still very chewy. Drain the water and set aside.
- Sauce: Mix everything together. Feel free to adjust to your desired taste.
- Press the tofu. Slice the tofu into cubes or other shape of choice. Heat a large non-stick pan or skillet over medium. Add some oil. Add in the tofu. Pan-fry the tofu until golden brown on each side. Add in the soy sauce for the tofu. Mix well.
- Move the tofu to the side of the pan. Add in more oil. Stir-fry the bell peppers, onions, and garlic until the bell peppers are tender. Add half of the basil leaves.
- Add the the noodles and pour in the sauce. Mix well and allow the noodles to cook down for 4-5 more minutes until cooked to your liking. Taste thhe noodles and feel free to season with more vegetarian oyster sauce/stir-fry sauce/soy sauce. Add in the remaining basil leaves. Mix well and then turn off the heat once the basil leaves have wilted.
- Serve and enjoy while hot.
WATCH Video
Notes
Noodles
- The noodles I used a vermicelli made with a mix of bean starch and peas. They’re very thin and chewy. Feel free to use whatever vermicelli or noodles you have access to but I find that thin vermicelli/bean based noodles work best for this recipe.
- You can also use Korean sweet potato noodles used for Japchae. For these noodles you will need to soak them longer because they’re a lot thicker than the vermicelli I used.
- You can also use rice vermicelli or even thin rice noodles.
Sauce
No Vegetarian Oyster Sauce/Stir-Fry Sauce?- If you don’t have Vegetarian Oyster Sauce/Stir-Fry Sauce, you can use recap manis and lessen/omit the sugar. I have a homemade kecap manis or sweet soy sauce recipe here.
- You can also do away with using just soy sauce and sugar for the sauce. Feel free to adjust to your taste.
NUTRITIONAL INFO
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This Post Has 24 Comments
I LOVE this recipe! I’ve made it a couple times now, with chicken and tofu, and it’s been amazing either way. It’s so flavorful with so few ingredients…mind blowing! I can’t wait to try more of your recipes. Happy New Year!
Hi Sophie, glad you like it!! Thanks so much and have a happy new year as well! ◡̈
Wonderful flavours! Thank you so much for sharing! Looking forward to trying more of your recipes this year 🙂
Thanks so much Claire! ◡̈
Such an easy but flavourful dish!! Loved this thank you 🥺🥺
Ahh glad to hear!! Thanks Mykala ◡̈
Loved this recipe, I used vegan fish sauce instead of the oyster sauce because that’s all I had. Really delicious! Thank you
Thanks Amy! Veg fish sauce is a great sub!! ◡̈
Loved this recipe! We made it with spaghetti noodles (because that’s what we had on hand) and it was soooooo good! We are making it again tonite 🙂
Ooh I can imagine this with spaghetti! I’ll definitely have to try mine with spaghetti next time haha. Glad you like it and thanks so much!! ❤️
Absolutely yummy but we are little piggies so next time will do 4 sheets of vermicelli and adjust the sauce .
Haha glad you guys liked it! Thanks Julie! ◡̈
This was so easy yet so flavorful!!
Yay, thanks so much!! ◡̈
Sooo good! Tried it with tempeh and it turned out delicious. I really should cook with thai basil more often. Thank you for sharing this recipe!
Thanks so much Juliette! I love tempeh and the texture with this must’ve been amazing!!
Wonderful recipe! It was very detailed and helped me prepare it perfectly! Thank you.
Thanks Jade ◡̈
Absolutely delicious! I love all the basil in this recipe. The flavors are amazing!
Thanks Sharon, happy to hear! Gotta love lotsa basil hehe.
Excited to try this! Does this make good leftovers?
Hi Kelley, yes it stores well in the fridge. You can just stir-fry them again on a pan or even just microwave these before enjoying ◡̈
Absolutely delicious and easy. Hands down a 10 in my book. Thank you. I will definitely make it again.
Thanks so much Paulette! 🙂