Vermicelli noodles are thin and cook very quickly, which makes them easy to overcook. Using the correct method helps keep them soft, springy, and separate instead of mushy.
How to cook vermicelli noodles
To cook vermicelli noodles properly, soak or briefly boil them depending on the type, then drain immediately and finish cooking in the dish.
Understanding vermicelli noodles
Vermicelli can be made from rice, wheat, or mung bean starch. The cooking method depends on the variety, but all types soften fast and continue cooking after draining.
Overexposure to boiling water is the main reason vermicelli turns sticky or breaks apart.
Basic cooking method
- Bring a pot of water to a boil.
- Turn off heat for rice or glass vermicelli.
- Add noodles and soak for 2–4 minutes.
- For wheat vermicelli, simmer gently for 1–2 minutes.
- Drain immediately when just tender.
Finishing and serving
Vermicelli noodles are best finished in sauce, soup, or stir-fry.
- Add drained noodles directly to hot broth or pan.
- Let them absorb flavor for 1–2 minutes.
- Add a splash of water or stock if needed.
Practical tips
- Do not salt soaking water.
- Separate noodles gently with chopsticks or fork.
- Rinse only if noodles will sit before use.
Common mistakes
- Boiling thin vermicelli too long.
- Leaving noodles in hot water unattended.
- Cooking until fully soft before adding to dish.
Conclusion
Once you know how to cook vermicelli noodles, they become fast and versatile. Short soaking, quick draining, and finishing in the dish ensure perfect texture every time.