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1
Heat 4 cups of the oil in a large, deep pot over medium heat.
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2
(Do a test to see if the oil is hot enough: Drop a few vermicelli noodles into the pot.
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3
If they puff up immediately, you are good to go.)
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4
When oil is hot, add noodles in batches and cook until they crisp and puff up, a few seconds per batch.
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5
Remove noodles with a slotted spoon; drain on paper towels.
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6
Combine brown sugar, lime juice, lemon juice, fish sauce, and Worcestershire sauce in a small saucepan.
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7
Stir in 4 tablespoons water.
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8
Bring to a boil.
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9
Reduce heat to medium and simmer 8 minutes, until mixture becomes syrupy and reduces by about half.
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10
Remove from heat; stir in rice vinegar and lime zest.
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11
Heat remaining 1 tablespoon oil in a wok or a large, deep skillet over medium heat.
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12
Add mushrooms and stir-fry 3 minutes, until they begin to brown.
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13
Add garlic and half of the chiles; stir-fry for 30 seconds.
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14
Add green beans and 3 tablespoons water; cook, stirring frequently, 2 to 3 minutes.
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15
Add sugar snap peas and edamame; stir-fry 1 minute, until vegetables are crisp-tender.
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16
Add sauce and cook 1 minute.
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17
To serve, divide noodles evenly between four plates.
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18
Spoon vegetables and sauce over them.
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19
Sprinkle with remaining chiles and top with cilantro sprigs.
