Stir-Fried Vermicelli with Shrimp and Fresh Herbs

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 drafted and published.

Light and flavorful Vietnamese-style stir-fried vermicelli noodles with succulent shrimp, crisp vegetables, and fragrant fresh herbs. This Vietnamese-inspired noodle recipe, ready in about 35 minutes, pairs dried rice vermicelli noodles, large shrimp, garlic cloves 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: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

8 oz dried rice vermicelli noodles
1 lb, peeled and deveined large shrimp
3, minced garlic cloves
1 medium, julienned carrot
1 cup bean sprouts
3, sliced scallions
3 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
2 tbsp vegetable oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
for serving lime wedges

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Instructions

Step 1: Soak 8 oz dried rice vermicelli noodles in warm water for 20 minutes until softened, then drain.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 1 lb peeled and deveined large shrimp to the wok and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp and set aside.
Step 4: In the same wok, add julienned 1 medium carrot and 3 sliced scallions. Stir-fry for 2 minutes until slightly softened.
Step 5: Add the drained vermicelli noodles to the wok along with 3 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar. Toss everything together, cooking for 2-3 minutes until noodles are heated through and coated with sauce.
Step 6: Return the cooked shrimp to the wok, add 1 cup bean sprouts, 1/4 cup chopped fresh cilantro, and 1/4 cup chopped fresh mint leaves. Toss gently for 1 minute until well combined.
Step 7: Serve immediately with lime wedges for squeezing over the top for a bright finish.