Stir-Fried Rice Vermicelli with Shrimp and Fresh Herbs

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and fragrant rice vermicelli stir-fried with succulent shrimp, crisp vegetables, and fresh Vietnamese herbs. This Vietnamese-inspired seafood recipe, ready in about 30 minutes, pairs rice vermicelli noodles, shrimp, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

8 oz rice vermicelli noodles
12 large, peeled and deveined shrimp
2 tbsp vegetable oil
3 cloves, minced garlic cloves
1 medium, julienned carrot
3 stalks, sliced green onions
1 cup bean sprouts
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar
1/4 cup, chopped fresh mint leaves
1/4 cup, chopped fresh cilantro
1/4 cup, for garnish crushed peanuts

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Instructions

Step 1: Soak 8 oz rice vermicelli noodles in warm water for 15 minutes until softened, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 12 large peeled and deveined shrimp and stir-fry for 2-3 minutes until they turn pink and opaque.
Step 4: Toss in 1 julienned medium carrot and 3 sliced green onions, stir-frying for 1 minute until slightly tender.
Step 5: Add the drained rice vermicelli noodles to the pan along with 3 tbsp fish sauce, 2 tbsp lime juice, and 1 tbsp brown sugar. Stir continuously for 2 minutes until noodles are heated through and coated in sauce.
Step 6: Remove from heat and fold in 1 cup bean sprouts, 1/4 cup chopped fresh mint leaves, and 1/4 cup chopped fresh cilantro.
Step 7: Serve immediately garnished with 1/4 cup crushed peanuts for crunch.