Basil and Tofu Vermicelli – The Foodie Takes Flight

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.

A large white plate of vegan mung mean vermicelli noodles cooked with tofu, basil, and red bell peppers — 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.

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.

A pack of chinese vermicelli noodles made of bean starch and peas — The pack of vermicelli noodles I use and always have in my pantry. I get this from my local Chinese store.

A bundle of chinese vermicelli noodles made of bean starch and peas — Starch-based vermicelli noodles in a small bundle

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.

Bundle of vermicelli noodles or glass noodles soaked in water until chewy — Soaking the vermicelli noodles in hot water

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.