If you’re looking for a delicious, vegetarian dish that’s packed with flavor and nutritional value— these garlic vermicelli noodles are it. Don’t look any further. They actually made my husband cry, which was very confusing for me at first actually. Like, what’s wrong with my garlicky vermicelli noodles? Nothing… they’re just that good.

Now I can share the recipe for the garlic vermicelli glass noodles that made my husband cry!

Easy to make and filled with veggies and warming digestive ingredients, let’s get a closer look at the ingredient list and directions for these delicious garlicky vermicelli noodles with greens.

Garlicky Vermicelli Glass Noodles with Greens

2 Bundles of Vermicelli Glass Noodles

2 TBSP organic toasted sesame seed oil 

4 Cloves of Garlic, minced 

1/2 Red Bell Pepper (in thin strips)

1/3 Finely shredded Carrot (medium size)

1/2 thinly sliced white onion

6 green beans, tipped and cut into 1/2 inch pieces (or 1 Cup of shredded cabbage, broccoli florets, or celery work well too)

3 cups coarse chopped spinach

3/4 cup finely chopped cilantro

1 TBSP finely grated fresh ginger

2 TBSP Tamarind Paste

4 TBSP Soy Sauce, Liquid Aminos, or Coconut Aminos* (to taste) 

*Coconut aminos will inherently make the dish sweeter which is super tasty!

Things to note about the ingredients for these garlic vermicelli noodles:

The noodles can be subbed out for other noodle types. I’ve tried them with brown rice vermicelli noodles (same cooking method, but leave for 10 minutes) and whole wheat udon noodles (cook these noodles like packages suggests, which super similar to my recipe, before tossing them in). They’re all really good! Though the udon noodles are a bit heavier — which some people actually love. See the udon garlic noodles in the photo below:

Here’s the directions for my garlicky vermicelli glass noodles with greens:

For the noodles, heat some filtered water to almost boiling (small bubbles forming on the bottom) and then turn off and remove from heat. Add the bundles of noodles and leave for 3-5 minutes. Strain and set aside.

Put the sesame oil in large pan or wok and set to medium high heat. Add shredded carrot and keep it moving in the hot oil for about 2 minutes. Then add bell pepper, onion, and green beans. Cook till the green beans are just soft enough to bite through (lightly al dente) and the onion is translucent. Add garlic and ginger then stir.

When you can begin to smell the garlic, add the noodles and toss with tongs to mix with the veggies. Add tamarind  and soy sauce. Toss generously till its all mixed and the sauce has absorbed. Turn off the heat.

Add the coarse chopped spinach and cilantro. Toss them together with the vermicelli glass noodles generously one more time and then leave it for 1-2 minutes till the greens lightly wilt.

Serve hot! 

If you loved this flavorful vermicelli glass noodles recipe, be sure to check out my other intuitive eating recipes on the blog!

• Like these scrumptious scones filled with strawberry and rhubarb!
• Or this dill and lemon hummus (which was approved by my dear Israeli friend… that means a LOT btw.)
• And no one would ever guess that this creamy sausage pasta recipe is dairy free!