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The Farmer’s Joy GF Vermicelli Noodles


This vegan/vegetarian dish is the perfect starter for your Chinese New Year celebrations!


  • 225g Nnova Rice Vermicelli Noodles
  • 350g white Chinese cabbage
  • 1 large mushroom
  • 1 large carrot
  • 4 tbsp corn oil
  • 1 tbsp chopped spring onion
  • 50 ml vegetable stock


  • Salt
  • 1 ½ tbsp GF soy sauce
  • 1 tsp sugar


  • Cut off and discard the root and any old or withered leaves from the Chinese cabbage. Wash and chop into 2.5cm slices.
  • Wash the mushroom and slice it.
  • Peel the carrot and chop into large slices.
  • Heat the oil in a wok and stir-fry the spring onion for 1 minute. Add the mushrooms and carrot slices, and stir-fry for 1 minute more. Add the white cabbage and cook, stirring for a few minutes.
  • Cook the vermicelli according to the packet instructions and rinse them with warm water.
  • Add the drained vermicelli, the vegetable stock, seasoning ingredients and vegetables and mix well.
  • Bring to the boil, simmer, covered for an extra minute and serve.


If you want to make your dish more special, add bamboo shoots, Chinese mushrooms, and bean curd sheets.

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