Chinese Style Vermicelli with Vietnamese Lemongrass and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light Chinese-style vermicelli dish infused with Vietnamese lemongrass and shrimp. This chinese-inspired asian (gluten-free) ready in about 40 minutes pairs vermicelli noodles, shrimp, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (10 ratings) Prep: 25 min Cook: 15 min Serves 2 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil, then add 200g vermicelli noodles and cook for 3-4 minutes, or until al dente (the noodles should be tender but still slightly firm to the bite). Drain thoroughly in a colander, then rinse under cold water to stop the cooking process and prevent sticking. Tip: Use tongs to separate the noodles while draining to avoid clumping.
  2. Step 2: Trim the tough outer leaves from the lemongrass stalk, then finely slice the pale white bulb (about 2-3 inches) and set aside. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat, then add 200g shrimp (peeled and deveined) and the sliced lemongrass. Cook for 5-6 minutes, stirring occasionally, until the shrimp turn pink and opaque, and the lemongrass releases a fragrant, citrusy aroma. Tip: Avoid overcrowding the pan—cook in batches if needed to ensure even browning.
  3. Step 3: Add 2 tbsp soy sauce to the skillet, then toss the cooked noodles and sliced green onions (1/2 cup, thinly sliced) into the pan. Stir-fry for 2-3 minutes, until the sauce coats the noodles evenly and the green onions wilt slightly. Serve immediately, garnished with additional green onion tops if desired. Tip: For extra flavor, add 1 tsp fish sauce or lime juice before serving.

Frequently asked questions

How long does Chinese Style Vermicelli with Vietnamese Lemongrass and Shrimp take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chinese Style Vermicelli with Vietnamese Lemongrass and Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vermicelli noodles from drying out.

Can I substitute ingredients in Chinese Style Vermicelli with Vietnamese Lemongrass and Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chinese Style Vermicelli with Vietnamese Lemongrass and Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chinese Style Vermicelli with Vietnamese Lemongrass and Shrimp gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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