Scallop vermicelli noodles are tossed in spicy tangy sweet sauce, with perfectly cooked scallops and bell peppers. It is topped with crunchy fried onions, cilantro and more sauce!
The spiciness from Sriracha, tanginess from lemon plus the sweetness... These scallop vermicelli noodles just hits the spot every time I make it. Thanks to the fish sauce, it is loaded with exotic umami which makes the flavor so unique.
It is a quick yet super satisfying dish that’s ready in under 30 minutes! First, the scallops are seared to perfection, then the sauce is made in the same pan with the bell peppers.
After that, all you need to do is toss in the semi-cooked rice vermicelli noodles and garnish with toppings of your choice.
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How to prepare rice vermicelli
New to rice vermicelli? I got you!
Rice vermicelli is a very fine noodle made with ground rice, used primarily in Asian cuisine. They are free of wheat which makes it a perfect noodle option for gluten free cooking.
Also, instead of cooking on the stovetop, all you need to do is to let it soak in the hot water for a couple of minutes.
For this specific recipe, I like to cook the noodles al dente (or half way cooked) leaving room to adjust the texture while cooking and tossing in the sauce.
Ingredients for This Recipe
- Fish sauce
- Ketchup
- Lemon juice - Fresh is recommended. Bottled works as well.
- Sriracha sauce - or spicy sauce of your choice.
- Sesame oil
- Honey
- Thin, dry rice vermicelli
- Scallops - Make sure to use a 'dry' type. More on this below.
- Salt
- Garlic
- Bell peppers - I use a mix of red and yellow.
- Vegetable broth
Toppings:
- Fried Onion
- Cilantro leaves
- Lime wedges
- More Sriracha sauce to drizzle
Use DRY scallops
Did you know there are two types of scallops at the stores?
Wet scallops: are usually injected or soaked in preservative phosphate solution. When cooked, they shrivel and create a gummy-like texture. They also do not brown well on the surface. I recommend using these for things like stew or casseroles.
Dry scallops: are the ones that have not been chemically treated. They are darker in color (more like light beige) and have natural flavor. Although they are ‘dry’ type, make sure to pat them down well before cooking.
How to cook scallop vermicelli noodles
1. Make the seasoning mix: Combine fish sauce, ketchup, lemon juice, Sriracha, sesame oil, honey in a cup and mix well.
2. Prepare the vermicelli: Soak the noodles in boiled water for 2-3 minutes. Cool under running water.
3. Sear the scallops: Sprinkle salt on both sides while searing. Transfer them to a plate.
4. Make the sauce: Cook the garlic, then add in the bell peppers and vegetable broth. Stir in the seasoning mix (from step 1) and bring to a boil.
5. Add vermicelli: along with cooked scallops. Stir fast with tongs or chopsticks.
6. Top: with fried onion, lime wedges, cilantro and drizzle more sriracha if desired.
See the recipe card below for detailed directions.
Can I use other proteins?
Totally! A few alternatives are:
- Beef - thinly sliced or ground
- Chicken - thinly sliced or ground
- Pork - thinly sliced or ground
- Fish - use white fish such as salmon and cod. Cut into cubes so they cook quickly.
- Shrimp - peel and devein in advance
- Tofu - very firm, or fried tofu
Tips for making scallop vermicelli noodles
Prepare all the ingredients before you start cooking. Once you start cooking, you will need to work fast to prevent burning. And the last thing you want is to overcooking the noodles!
Make the pan HOT before searing the scallops. This prevents them from sticking at the bottom of the pan when flipping. While cooking the scallops, try not to touch them as often to keep them in shape.
Preparing in advance
While this vermicelli dish tastes the best when freshly cooked, you can shortcut the prep time significantly by:
- Cutting the vegetables in advance - garlic and bell peppers.
- Making the sauce mix in advance - fish sauce, ketchup, lemon juice, Sriracha, sesame oil and honey.
- Weighing and placing the rice noodles in a bowl - All you need to do is to pour hot water into the bowl to cook the noodles.
More noodle recipes
Recipe
Scallop Vermicelli Noodles
Ingredients
- 5 tablespoons fish sauce
- 4 tablespoons ketchup
- 4 tablespoons lemon juice
- 3 tablespoons Sriracha sauce or spicy sauce of your choice
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 7 ounces thin rice vermicelli dry
- 12 ounces scallops patted dry with paper towels
- ½ teaspoon salt
- 3 cloves garlic minnced
- 1 yellow bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1½ cup vegetable broth or broth of your choice
Optional toppings:
- Fried onion
- Cilantro leaves
- More Sriracha or spicy sauce to drizzle
- Lime wedges
Instructions
- Combine the fish sauce, ketchup, lemon juice, Sriracha, sesame oil, honey in a cup and mix well. Set aside.
- Place the vermicelli in a large bowl and cover with boiling water. Let soak for 2 minutes or so until they are cooked half way. Cool down under cold running water to prevent the noodles cooking further. Drain well.
- Heat up some cooking oil in a pan and sear the scallops, sprinkling salt on both sides. Transfer them to a plate.
- Using the same pan, cook the garlic for 30 seconds (add more oil if necessary). Add in the bell peppers and vegetable broth. Scrape off any burned bits left at the bottom of the pan.
- Add the seasoning mix (from step 1) into the pan and bring to a boil.
- Add in the cooked vermicelli and scallops and stir fast with tongs or chopsticks.
- Top with fried onion, lime wedges, cilantro and drizzle more Sriracha if desired.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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