Just Vermicelli (vegan | gluten-free)

Sometimes, a cold snack just doesn’t do it for me. When I’m peckish, there are times where I simply just want a snack that’s hot- in England, that’s pretty fitting for the weather 364 days of the year. I don’t understand why hot snacks aren’t more common actually.


After a visit to China town, I came back with some greyish coloured vermicelli. When cooked, it was sticky and translucent, almost like the texture of mochi, but in noodle form. I later found out that these noodles were in fact made out of sweet potato starch which I never even thought possible.

I lightly pan fried these unique threads composed of sticky sweet potato starch with a hint of chilli and voila, there was my perfect hot snack. Well, just be cautious of eating a dinner-sized portion, but apart from that, it’s amazing!

Serving size:

Serves 1


  • 60g uncooked vermicelli
  • ½ tsp dried chilli flakes
  • ¼ tsp garlic powder
  • 1 tsp rapeseed oil
  • Pinch of salt


  1. In a pan, heat the oil then add the chilli, garlic powder and noodles.
  2. Stir in the salt to taste.

Snack away. You can also double the size if serving as a side dish to a main meal and also sprinkle with a protein mix, such as seeds or crushed nuts.

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