Vermicelli Noodle Pancakes are packed with savory and spicy flavors and make a great appetizer, light meal, or snack! Rice vermicelli noodles are tossed with a creamy vegan batter then formed into pancakes and baked in the oven or pan-fried. Full of umami and Asian-inspired flavors, trust me when I say these handheld noodle cakes are surprisingly addictive!
Friends, I can't get enough of these savory noodle cakes right now! If you also enjoy the bouncy chew of vermicelli and flavors like ginger, garlic, sriracha, and toasted sesame, I know you'll love them, too!
These make a great party snack and accommodate different diets since they're vegan, nut-free, and easily made gluten-free.
What is vermicelli?
Traditional vermicelli is an Italian pasta made from wheat that is similar to spaghetti, though it varies in thickness depending on where you are in the world. Here in the United States, vermicelli tends to be thinner than spaghetti, but not as thin as angel hair.
Though vermicelli is an Italian word, it's also used to describe various types of noodles around the world. Very thin vermicelli noodles are popular in many Asian cuisines and often made with rice and other starches or legumes.
For today's recipe we're using rice vermicelli. It has a really enjoyable, bouncy and chewy texture and is gluten-free and very quick to cook!
Ingredients and Substitutions
Here are a few notes on the ingredients you'll need. Find the amounts and full instructions in the recipe card below.
- Vermicelli noodles: I used Mama brand instant rice vermicelli which only need to be covered in boiling water and soaked for a few minutes. Whatever type of thin noodle you're using, simply follow the package instructions but reduce the cook time slightly since the noodles will continue to cook inside the pancakes.
- Firm tofu: Since different types of tofu contain different amounts of water, for the most consistent results you'll want to use a regular firm tofu found in the coolers near the produce section of the grocery store. Tofu serves as the main ingredient in the batter and adds a nice amount of protein to the dish.
- Aromatics: Green onion, ginger, and garlic are quickly sauteed then blended into the batter.
- Tamari or soy sauce: Adds umami and saltiness. To keep your noodle pancakes gluten-free, look for a certified GF tamari since soy sauce contains wheat.
- Spicy additions: I used sriracha and red pepper flakes since these are common and most of you probably already have them in your kitchen. Feel free to use a different spicy chili sauce. For even more kick include a diced spicy pepper such as Bird's Eye chili.
- Flour: I used King Arthur's 1:1 Measure for Measure gluten-free flour. Regular all-purpose flour should be fine, too.
How to Make Vermicelli Pancakes
First, prepare the vermicelli noodles according to package instructions, then drain in a colander and rinse with cold water.
Briefly saute the green onion, ginger, and garlic until fragrant, about 1 minute.
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Transfer the aromatics to a blender and add the tofu and other batter ingredients.
Blend until smooth and creamy.
Pour the batter into a large bowl, and whisk in the flour. It should be the consistency of a thick pancake batter.
Add the noodles to the bowl and toss to combine.
Use about ¼ cup noodle mixture per pancake, and either bake at 415°F for 25 minutes, flipping at the 15 minute mark...
Or pan-fry until golden brown on both sides.
Helpful Tip :
If you pan-fry the noodle cakes, be sure to cook the first side long enough to avoid sticking. When they're golden and ready to be flipped it will be easy to slide a spatula underneath.
Serving Suggestions
Serve these as a snack or appetizer with any complementary Asian-style dipping sauce you like. Teriyaki, Korean bbq sauce, or the simple sauce in this shishito peppers recipe are all great options.
Pair noodle pancakes with a side salad for a light lunch or dinner.
FAQ
If you don't have rice vermicelli, other varieties of thin noodles may be used, such as ramen or glass noodles. If you're vegan, just be sure to check the ingredients since some noodles contain egg.
Absolutely! Feel free to adjust the amount of sriracha and crushed red pepper flakes to suit your own preferences. As the recipe is written, I would describe the spice level as fairly mild.
These noodle pancakes will keep in the refrigerator for up to 5 days. Reheat briefly in the microwave or on the stovetop. I haven't tried freezing them yet since we literally couldn't stop eating them! So I'm not sure how freezing might affect the texture.
More Asian-Inspired Recipes
I hope you enjoy these vermicelli noodle pancakes as much as we do. If you try the recipe be sure to comment below and let us know!
Recipe
Spicy Vermicelli Noodle Pancakes
Equipment
- 2 silicone baking mat - or parchment; optional
- 2 baking sheet - optional
Ingredients
- 3 ounces rice vermicelli noodles - dry
- ⅓ cup chopped green onion
- 4 cloves garlic
- 1 teaspoon freshly grated ginger - about 1 small thumb-size piece
- 7 ounces firm tofu - drained
- ⅔ cup water
- 4 teaspoons tamari - or soy sauce if not GF
- 4 teaspoons sriracha - or similar
- 1 Tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon crushed red pepper flakes
- ¼ cup gluten-free flour blend - I use King Arthur Measure for Measure
- salt and pepper
- oil for pan frying, optional
Instructions
- Prepare the noodles according to package directions, but reduce the cook time by 30-60 seconds. Drain in a colander and rise with cold water. Decide whether you will bake or pan fry the pancakes in Step 5. See notes for air fryer instructions.
- Preheat a skillet (preferably large cast iron if you plan to pan-fry the pancakes) over medium heat, and add a bit of cooking oil. Stirring frequently, saute the green onion, garlic, and ginger for about 1 minute until fragrant. Transfer the garlic mixture to a blender.
- Lightly squeeze the tofu to remove some of the liquid (no need to press). Crumble the tofu into the blender, and add the water, tamari, sriracha, sesame oil, vinegar, and pepper flakes. Blend until smooth, stopping to scrape down the sides as needed. Taste for desired spice/seasoning. Season with black pepper and a pinch of salt.
- Pour the mixture into a large bowl, and whisk in the flour. The consistency should be similar to pancake batter. Transfer the cooked vermicelli noodles to the bowl and toss until fully coated with sauce. There shouldn't be too much excess batter in the bottom of the bowl. If the batter seems thin, add 1-2 spoonfuls of flour and toss to combine. If too thick, add water one tablespoon at a time. Let the noodles rest while preheating the oven/pan.
- To bake the pancakes, preheat the oven to 415°F, and line 2 baking sheets with silicone baking mats or parchment paper. To pan fry, wipe out the skillet used to cook the aromatics, and add just enough oil to generously coat the bottom. Preheat over medium-low heat to around 375°F (an IR thermometer is useful).
- Using less than ¼ cup of noodle mixture per pancake, use your palms to form and flatten each one into shape.
- Oven: Place the noodle cakes on the baking sheets, and bake for about 25 minutes, flipping after 15 minutes or when the undersides are golden.
- Pan Fry: After forming into shape, place in the preheated skillet and cook for 4-5 minutes or until golden brown underneath. Flip and cook until the 2nd side is golden, about 4 minutes. Work in batches so the pan isn't overcrowded and you have plenty of room to flip.
- Serve warm as-is or with a dipping sauce. For extra spiciness try sriracha mayo. For a cooling sauce, try plain vegan mayo or sour cream or an avocado-based dip like my avocado green goddess dressing.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Susie says
I've never made anything like this before so wasn't sure what to expect - they were so good! I really like the texture of the noodles and all the flavors were on point. Thanks for the recipe! Will definitely make these again.