Spicy Vermicelli Noodle Pancakes

Name: Spicy Vermicelli Noodle Pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 ounces rice vermicelli noodles; ⅓ cup chopped green onion; 4 cloves garlic; 1 teaspoon freshly grated ginger; 7 ounces firm tofu; ⅔ cup water; 4 teaspoons tamari; 4 teaspoons Sriracha; 1 Tablespoon toasted sesame oil; 2 teaspoons rice vinegar; 1 teaspoon crushed red pepper flakes; ¼ cup gluten-free flour blend; salt and pepper; oil for pan frying, optional

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 servings
Calories
220 kcal
Course
Main Course, Appetizer, Snacks
Cuisine
Asian

Spicy Vermicelli Noodle Pancakes

Finn Russell

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These savory vermicelli noodle pancakes are a perfect appetizer or addition to any meal. Rice vermicelli noodles are tossed with a flavorful batter then formed into pancakes and baked or pan-fried. Full of umami and Asian-inspired flavors, trust me, they're surprisingly addictive!Yield: makes about 8 small handheld pancakes

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Ingredients

Servings

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

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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

Air fryer option: We didn't like the texture quite as much from the air fryer, but it is a quick and easy option. To do it, place the pancakes on top of a piece of parchment or an air fryer baking mat. Cook at 375°F for 8-10 minutes or until firm and golden brown.
What can I use instead of vermicelli? Other types of thin noodles may be used, such as ramen or glass noodles. If you're vegan, check to make sure they don't contain egg.
Can I adjust the spiciness? Absolutely! Adjust the amount of sriracha and crushed red pepper flakes to suit your own preferences. As the recipe is written, I would say they are only lightly spicy.
How to store: Store in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave or on the stovetop. I haven't tried freezing these yet since we devoured them instantly! So I'm not sure how freezing might affect the texture.