Easy Brown Rice Vermicelli Noodles With Fresh Shiitake Mushrooms

Brown rice vermicelli noodles recipe

The Spruce Eats / Ulyana Verbytska

  • Total: 18 mins
  • Prep: 8 mins
  • Cook: 10 mins
  • Yield: 4 Servings

These brown rice noodles are fantastically light (not heavy like most brown noodles and pasta). Highly flavored and combined with shiitake mushrooms plus bok choy, this dish is a healthy low-fat treat when you find yourself craving noodles or pasta.

Ingredients

  • 2 cups chicken broth
  • 2 eggs (vegans can omit the eggs, or substitute 1/4 cup soft tofu)
  • 1 tablespoon fish sauce (or vegetarian fish sauce or soy sauce)
  • 4 tablespoons oil (as needed for stir-frying, divided)
  • 4 cloves garlic (minced)
  • 1 to 2 fresh red chilies (minced)
  • 1 small onion (diced)
  • 4 tablespoons white wine (or sherry for stir-frying; can substitute broth)
  • 2 cups shiitake mushrooms (sliced or a mix of mushrooms)
  • 2 cups bok choy (chopped into squarish pieces or strips; separate white stalks from leaves)
  • 1 (7-ounce) package brown rice vermicelli noodles (like "Mama" brand made in Thailand)
  • 2 to 3 cups bean sprouts
  • 1/4 teaspoon pepper (black or white)
  • Garnish: 1/2 cup fresh coriander
  • Garnish: lime wedges

Steps to Make It

  1. Gather the ingredients.

    Ingredients for brown rice vermicelli noodles
    The Spruce Eats / Ulyana Verbytska 
  2. Heat the broth (if making it from cubes, simply mix the cubes with boiling water in a glass measuring cup or bowl).

    Broth
    The Spruce Eats / Ulyana Verbytska
  3. Add the eggs and stir until the yolks break and cook (more or less dissolve) in the broth.

    Add the eggs
    The Spruce Eats / Ulyana Verbytska
  4. Stir in the fish sauce, vegetarian fish sauce, or soy sauce. Set aside. If using tofu, stir the soft tofu into the broth as you would with eggs.

    Stir in fish sauce
    The Spruce Eats / Ulyana Verbytska
  5. Place a wok or large frying (it should be quite deep) over medium-high heat. Add 1 to tablespoons oil and swirl around. Then add the garlic, chili, and cooking onion. Stir-fry 1 minute, or until fragrant. Whenever the wok/frying pan becomes dry, add a tablespoon of wine/sherry or broth instead of more oil. 

    Onions
    The Spruce Eats / Ulyana Verbytska
  6. Add the mushrooms and continue stir-frying another 2 minutes, or until mushrooms have softened.

    Add the mushrooms
    The Spruce Eats / Ulyana Verbytska
  7. Add the "whiter" pieces of bok choy and stir-fry another minute or two, until softened.

    Add bok choy
    The Spruce Eats / Ulyana Verbytska 
  8. Now add the broth-egg (or broth-tofu) mixture you made earlier, plus the bok choy greens, stirring to combine.

    Add broth
    The Spruce Eats / Ulyana Verbytska
  9. When this soup-like mixture starts to bubble, reduce heat to medium and add the noodles. Don't worry if the noodles look as if they're just "floating" on top. Using your spoon or spatula, press them down into the broth, then gently turn them over and do the same with the other side. Gradually they will soften down into the hot liquid and separate.

    Add vermicelli
    The Spruce Eats / Ulyana Verbytska
  10. As the noodles soften, continue to turn and mix them over medium heat using a tossing motion (almost as if you were tossing a salad) until all the broth has been absorbed. Do this gently, as the noodles are very thin and tear easily.

    Stir
    The Spruce Eats / Ulyana Verbytska 
  11. When all the broth has been absorbed (after about 5 minutes), turn off the heat and add the bean sprouts and sprinkle over the black or white pepper. Again,"toss" the noodles to mix these ingredients in.

    Add spice
    The Spruce Eats / Ulyana Verbytska
  12. Taste-test the noodles. If they need more salt, sprinkle one more tablespoon of fish sauce, vegetarian fish sauce, or soy sauce over noodles and toss to combine. Do this until desired taste is achieved.

    Taste test noodles
    The Spruce Eats / Ulyana Verbytska
  13. If too salty for your taste, squeeze 1 to 2 tablespoons fresh lime or lemon juice over noodles and toss to combine. (Note: the saltiness of your noodles will depend on how salty your broth was to start with, so you may have to adjust accordingly.)

    Squeeze lime and lemon
    The Spruce Eats / Ulyana Verbytska
  14. To serve: portion out the noodles onto individual plates and top each with a sprinkling of coriander plus a wedge of fresh lime, or heap all the noodles onto a large serving platter. Sprinkle with fresh coriander and add lime wedges around the sides. If desired, serve with Thai chili sauce on the side.

    Brown rice vermicelli
    The Spruce Eats / Ulyana Verbytska
  15. Enjoy!