Stir-Fried Vermicelli Noodles with Shrimp and Fresh Herbs

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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.

A vibrant Vietnamese stir-fry of vermicelli noodles tossed with succulent shrimp, crunchy vegetables, and fragrant herbs for a light yet satisfying meal. This Vietnamese-inspired noodle recipe, ready in about 25 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 320 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: 15 min Cook: 10 min Serves 4 Vietnamese cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz rice vermicelli noodles
12 oz, peeled and deveined shrimp
3 tbsp vegetable oil
3, minced garlic cloves
1 medium, julienned carrot
1 medium, sliced thin red bell pepper
3 stalks, sliced green onions
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1/4 cup, chopped fresh mint leaves
1/4 cup, chopped cilantro
4 lime wedges

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Soak 8 oz rice vermicelli noodles in warm water for 20 minutes until softened, then drain.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
Step 3: Add 12 oz peeled and deveined shrimp and cook for 2-3 minutes until pink and opaque.
Step 4: Toss in 1 medium julienned carrot, 1 sliced red bell pepper, and 3 sliced green onions. Stir-fry for 2 minutes until vegetables are slightly tender but still crisp.
Step 5: Add the drained noodles along with 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar. Stir well for 2 minutes until noodles are heated through and sauce evenly coats ingredients.
Step 6: Remove from heat and fold in 1/4 cup chopped fresh mint leaves and 1/4 cup chopped cilantro.
Step 7: Serve immediately with lime wedges for squeezing over the dish.