Made this for lunch a few days ago. Vermicilli is a very thin rice noodle that resembles angel hair pasta in it’s thin-ness. However texturally vermicilli is a lot softer when cooked. Vermicilli absorbs flavors very well when it’s been stir fried. You can tell by the color of the noodles. It’s dark brown from the soy sauce I used. I sauteed it with soy sauce, chili, vinegar, and herbs. I tossed in some caramelized onions and cabbage. I also doused it with siracha and topped it with cilantro.
For a southeast asian flair, add curry powder, cumin powder, and some dried prawns.