Thursday, March 10, 2022

Green Vermicelli Noodle Bowl with Tofu Recipe

Green Vermicelli Noodle Bowl with Tofu Recipe

By Genevieve

Like my last post, today's recipe is light and vibrant, leading the way into Spring, which I hope will come soon! After all, March did come in like a lion so that should mean it will go out like a lamb, right?

The inspiration for this green noodle dish came from Yotam Ottolenghi's Plenty cookbook, where I saw a recipe for warm glass noodles with edamame and green onions. I liked the idea of thin Asian style noodles full of edamame, so I turned that idea into my own dish.

I used brown rice vermicelli for the noodles (since glass noodles are hard to find). Then along with the edamame, I also added barely cooked snow peas for some crunch, and lightly sauteed tofu cubes for extra protein and texture.

Instead of using the green onions in the dish itself, I decided to pair the noodles with a recipe for green onion miso vinaigrette from Appetite for Reduction. I made a couple of changes to the original recipe, like using white miso instead of red and reducing the amount of water to make a thicker, creamier dressing.

I have to say, the dressing surprised me - miso and green onions aren't typically ingredients that I tend to favour, but they came together to make a bold and flavourful dressing with just the right amount of bite from the onion, garlic and ginger!

I didn't intend for it to turn out this way, but with the brilliant green dressing, the edamame and the snow peas, this turned out to be a very green bowl - just in time for St. Patrick's Day! You can also add extra green onions as a garnish for one more green component, which I forgot to do for these photos.

Hope you all have a great weekend, and don't forget to Spring forward on Sunday!

Green Vermicelli Noodle Bowl with Tofu

Inspired by Plenty; sauce adapted from Appetite for Reduction



  • 1/4 cup white miso
  • 1.5 cups chopped scallions (white and green parts)
  • 2.5 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 3 tbsp rice vinegar
  • 2 tsp agave nectar (or honey for non-vegan option)
  • 2 tsp sesame oil
  • 2 tbsp fresh lemon juice
  • 1/4 cup water


  • 175g firm tofu
  • 7 oz brown rice vermicelli
  • 2 cups frozen edamame
  • 6-7 oz snow peas
  • 1 tbsp vegetable oil
  • 2-3 cloves garlic, peeled
  • 1 fresh green chili, minced
  • 1/4 cup chopped fresh cilantro
  • Sesame seeds for garnish
  • Green onions for garnish (optional)


First, prepare the sauce by placing all ingredients in a blender and pureeing until smooth. Keep refrigerated until ready to use.

Press the water out of the tofu (press between paper towels under a heavy book for 15-30 minutes). Slice tofu into small cubes. Heat a large skillet over medium heat and spray with a bit of cooking spray. Add tofu pieces and cook until lightly browned on the bottom, then flip pieces and cook for a couple more minutes on the other side. Set aside.

Soak the vermicelli in boiling water for 2 minutes (or follow package directions). Drain and set aside.

Bring a pot of water to a boil. Add the edamame and cook for 5 minutes (or according to package directions). Drain and set aside. Wash the peas and trim the ends, removing the strings if desired.

Heat oil in a large skillet over medium heat.  Crush the garlic cloves with the flat part of a knife, then roughly chop them. Add garlic to the heated pan and cook for about 1 minute, until lightly browned. Add the chili and the snow peas and sauté for about one more minute. Add the cooked noodles and cilantro, stirring to mix. Pour in the sauce and toss everything with tongs or large spoons until the noodles are all coated and separated (Note: If your skillet isn’t large enough to hold all the noodles, you may have to transfer everything to a larger saucepan).  Add the tofu pieces and toss to combine. Once everything is warmed through, remove from heat.

Serve warm. Garnish each serving with a sprinkle of sesame seeds and a handful of chopped green onion if desired.

Makes 4 servings. 

Note: I found this was best eaten on the day it's made. If you plan on having leftovers, I would recommend only adding enough sauce for the portion that you are going to eat now, and then store the leftover noodles separately from the sauce in the fridge, only adding the sauce to each serving as you eat them.  Otherwise, the noodles will get a bit soggy (as I learned!).

Green Vermicelli Noodle Bowl with Tofu Recipe Rating: 4.5 Diposkan Oleh: Admin


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