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Vegetable and peanut fried noodles

Vegetable and peanut fried noodles

Main dishes

Fresh rice vermicelli served with a roccoto sauce, tofu, crunchy vegetables, beaten eggs, ground peanuts, and fried garlic: a complete Filipino dish.

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Recipe from Urbano, Yivan000 (Wikibooks), adapted by Recette de cuisine ·

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This dish focuses on vegetables: pan-fried tofu, cabbage, cauliflower, beans, carrots, and celery, all served over vermicelli noodles and topped with a rich sauce. Ground peanuts and fried garlic add a crunchy texture.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Total1 hr
  • DifficultyMedium
  • CostBudget
  • Cooking methodStir-fried
  • Estimated cost$13.91 $2.32 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 8, 2026.
  • Vegetarian

Ingredients

6 people
  • $10.09
  • $0.37
  • $0.69
  • $0.61
  • $0.31
  • $0.45
  • $0.25
  • $0.09
  • $0.35
  • $0.18
  • $0.26
  • $0.02
  • $0.15
  • $0.09

Prices from US supermarkets for 10 of 14 ingredients; Belgian prices for the rest.

Directions

  1. Recreate the onion in a small amount of oil paint.
  2. Add the tofu, cabbage, cauliflower, beans (or edible podded peas), and carrots. ≈ 3 min
  3. Season with salt. ≈ 2 min
  4. Cook until the vegetables are tender, but not mushy.
  5. Remove from the heat and stir in the celery. ≈ 4 min
  6. Book now. ≈ 3 min
  7. Place the fresh vermicelli noodles in the boiling water.
  8. Drain them and place them in a container. ≈ 2 min
  9. Keep them warm. ≈ 3 min
  10. Heat the oil paint.
  11. Fry the garlic cloves until they turn golden brown.
  12. Remove the garlic from the oil paint, and leave only a small amount of oil paint in the pan.
  13. Pour the water, soy sauce, and bring to a boil.
  14. Add salt to enhance the flavor. ≈ 2 min
  15. Mix the cornstarch with a little water, then slowly whisk it into the simmering liquid. ≈ 4 min
  16. Cook for about 5 minutes.
  17. Add the beaten eggs, mixing gently. ≈ 3 min
  18. Arrange the vermicelli in the plates, pour over with the sauce, and top with the cooked vegetables. ≈ 2 min
  19. Garnish with ground peanuts, fried garlic, and chopped fresh onion.
  20. Serve with lime slices. ≈ 2 min

The bill

Vegetable and peanut fried noodles

  • 500 g of fresh rice vermicelli$10.09
  • 100 g of cauliflower, finely chopped$0.37
  • 100 g of green beans, cut into lengths (or whole, if the pods are edible)$0.69
  • 240 g of celery, chopped$0.61
  • 30 g of chopped green onions$0.31
  • 60 g of garlic, minced$0.45
  • 60 ml of oil paint$0.25
  • 60 g of finely chopped onion$0.09
  • 1 egg, beaten$0.35
  • 2 tablespoons of soy sauce$0.18
  • 60 g of cornstarch, mixed with a little water$0.26
  • ½ cup of salt$0.02
  • 30 g of ground peanuts$0.15
  • 60 g of grated carrots$0.09

Total$13.91

that's $2.32 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of fresh rice vermicelli
  • 2 blocks of tofu, cut lengthwise and fried
  • 120 g of cabbage, finely chopped
  • 100 g of cauliflower, finely chopped
  • 100 g of green beans, cut into lengths (or whole, if the pods are edible)
  • 240 g of celery, chopped
  • 30 g of chopped green onions
  • 60 g of garlic, minced
  • 60 ml of oil paint
  • 60 g of finely chopped onion
  • 1 egg, beaten
  • 60 ml of water
  • 2 tablespoons of soy sauce
  • 720 ml of water
  • 60 g of cornstarch, mixed with a little water
  • ½ cup of salt
  • 30 g of ground peanuts
  • 60 g of grated carrots
  • Green lemons, sliced, for serving

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