Easy Vermicelli Noodles (One Pot)
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If you’re looking for a Vermicelli noodles recipe, look no further. This is my new favourite recipe. This recipe tastes as good as a Chinese takeaway, whilst being lighter and fresher.
Table of Contents
Why you’ll love this recipe
There are so many reasons that you’ll be obsessed with this vermicelli noodles recipe, to list a few:
- Balanced meal: The salty, umami packed combo of the sweet soy sauce and regular soy sauce, with the chicken, vermicelli noodles and veggies makes for the most delicious, balanced meal. High in protein and loaded with nutrients.
- Speedy cook time: it’s rare to find a recipe that includes all of the above within 20 minutes, but this vermicelli recipe does just that.
- Gluten-free– a great benefit of using rice vermicelli noodles are that they are made with rice flour, making them naturally gluten-free rice noodles.
- Use any vegetables: this flavourful base is amazing to incorporate any leftover veggies you have in your cupboard: tenderstem broccoli, sweetcorn, peppers – you name it, most vegetables work amazingly with this recipe.
- One pot! This recipe is whipped up in one pan so you not only have a speedy weeknight dinner in 20 minutes, you also have minimal mess!
Other speedy 20 minute recipes you’ll fall in love with: Creamy Smoked Haddock Recipe, Chorizo Carbonara, Orzo Pasta Salad.
What are Vermicelli noodles?
Vermicelli noodles are thin noodles, that are often referred to as rice noodles or rice sticks. They are made of either rice flour or mung bean starch, depending on which noodles you buy.
Asian Vermicelli noodles originated in China and they’re often used in stir-frys.
Dishes you might see with these noodles include; Singapore style noodles, Vietnamese pho, chicken noodle soup, chicken stir fry with noodles, Vermicelli salad bowls, Chinese Vermicelli and rice noodles
Often paired with pork, Singapore style noodles. And my fave, these chicken vermicelli noodles.
If you have leftover noodles, consider making one of these yummy recipes; Prawn Red Thai Curry, Spicy Chili Oil Ramen Noodles and Stir-fry Pork Udon Noodles
Ingredients
Vermicelli Rice Noodles
The star of the show for this recipe. The thin noodles are light and delicious. They absorb the flavours of the recipe so well and make for the best foundation for this stir-fry recipe.
Chinese Cabbage
I love the flavour and volume that the Chinese cabbage adds to this simple vermicelli rice noodles. It looks like a lot of cabbage but once you get cooking, it reduces down significantly.
Chicken Breast
I use thinly sliced chicken breast, which is marinated in sweet soy sauce and cooked on a high heat with the garlic. This results in the most tender chicken, which mimics Chinese takeaway chicken.
Sweet Soy Sauce
This is a sweeter version of an aromatic soy sauce, which has more of a syrupy texture to it. It provides the best sauce to pair with our vermicelli noodles, veggies and chicken.
See the recipe card for full information on all ingredients and quantities.
How to make vermicelli noodles
- When you are ready to add the noodles to main dish, remove the dry noodles from their packaging. (Image 1).
- Add the noodles to boiling water and cover with a lid or plate for 2-4 minutes, before draining ready to add to the vegetables. Gently shake the noodles to remove any excess water- this an help to prevent them from over cooking and becoming mushy. (Image 2).
How to make this recipe
- Start by chopping the Chinese leaf cabbage (Image 1).
- Then slice the carrots into thin matchsticks (Image 2).
3. Then slice the onions into thin slices (Image 3).
4. To a bowl, add the thinly sliced chicken breast. Add 1 tbsp of the sweet soy sauce and stir to evenly coat (Image 4).
5. Then combine the sweet soy sauce, soy sauce, rice vinegar, and cornstarch in a mixing jug (Image 5).
6. Add the rapeseed oil to a large frying pan and increase the heat to medium. The chicken should cook quickly as it’s thinly sliced, so fry for around 4 minutes then set the chicken and garlic aside, deglazing the pan with a splash of water (Image 6).
* Set the chicken and garlic aside, deglazing the pan with a splash of water ready to add the vegetables.
7. Add the remaining rapeseed oil to the pan along with the chopped cabbage, onion and carrots. Season with salt and fry on high for around 7 minutes. (Image 7).
8. Once the veggies have softened, add the sauce mix and noodles into the pan, stirring to combine. Add the chicken and continue to cook until the sauce thickens, this should take around 2 minutes. (Image 8).
Serve with a sprinkle of chopped spring onion, coriander and chilli flakes.
Need inspiration for some other tasty chicken recipes? Try my Easy Shredded Chicken Tacos, Easy Sauteed Chicken Breasts and Chicken Swarma bowl.
Can I make this recipe ahead of time?
Yes, this recipe is great for meal prep. You could either prep the veggies and chicken soy sauce marinade ahead of time and pop in the fridge until you are ready to cook.
Or you could make the whole recipe from start to finish, store in individual meal prep containers and refrigerate for 4-5 days.
To reheat, you could stir fry the noodles in a non-stick frying pan over a high heat for a minute or two. Or reheat in the microwave for 2 minutes on high. Then add sliced spring onion and coriander over your chicken Vermicelli.
Tips and Tricks
- Use enough water when cooking the vermicelli noodles to prevent them from clumping together.
- Don’t try and separate the noodles straight away as they will break.
- Use a high heat whilst frying the chicken and vegetables to reduce the cook time and prevent the chicken from going dry.
- Use sweet soy sauce and regular soy sauce for the best consistency with the sauce.
Can I freeze this recipe?
Yes you can freeze this chicken Vermicelli recipe for up to 3 months. Freeze in individual portions, so you can grab a portion when you want to tuck into it.
Remove from the freezer the morning that you want to eat it for dinner and leave to thaw. Then follow the steps above to reheat.
FAQs
Yes! You could use egg noodles instead, which would work perfectly with the flavours in this chicken recipe. Follow the packet instructions to cook the egg noodles and add them into the pan at the same time that you would with the rice noodles.
They are gluten free! Usually noodles are made with durum wheat, which contains gluten. Whereas Vermicelli rice noodles are made with rice flour, thus making them gluten free!
Sweet soy sauce is richer in flavour and thicker in texture. It makes for a saucier sauce buuut if you want to make this in a hurry and only have soy sauce, it’ll still be delicious. Just add a tbsp of honey for some sweetness.
Most large supermarkets have Vermicelli noodles in the ‘world food’ isles. This is also where you can find the sweet soy sauce.
If you tried this Vermicelli Noodles recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Vermicelli Noodles (One Pan)
Ingredients
- 200 g Vermicelli (£0.70)
- 4 cloves of garlic, finely chopped (£0.69/3)=(£0.23)
- 1 large Chinese cabbage, thinly sliced (1.00)
- 3 carrots, chopped into thin match sticks (£0.30)
- 350 g chicken breast, thinly sliced (£2.20)
- 1 white onion, thinly sliced (£0.65/3)=(£0.22)
- 1 bunch of fresh coriander, torn to serve (£0.50)
- 3 spring onions, thinly sliced (£0.40)
- 1 lime, wedges to serve (£0.20)
Cupboard Essentials
- 200 ml chicken stock
- 5 tbsp sweet soy sauce
- 2 tbsp normal soy sauce
- 1 tbsp cornstarch + 2 tbsp cold water
- 1 tbsp rice vinegar
- 2 tbsp rapeseed oil
- Optional chilli flakes
Method
- To a bowl, add the thinly sliced chicken breast. Add 1 tbsp of the sweet soy sauce and stir to evenly coat.
- To a large/deep frying pan or wok, add 1 tbsp of the rapeseed oil and increase the heat to medium. Allow the oil to get hot and then add the chicken and garlic to the pan.
- Fry for around 4 minutes (the chicken should cook quickly as it’s thinly sliced). Set the chicken and garlic aside, deglazing the pan with a splash of water.
- Next, add the remaining rapeseed oil along with the veggies (cabbage, onion and carrots). Season with salt and fry on high for around 7 minutes.
- Meanwhile, add the Vermicelli noodles to a bowl with boiling water, covering with a lid/plate and leaving for 2-4 minutes. Also combine the sweet soy sauce, soy sauce, rice vinegar, chicken stock and cornflour slurry in a mixing jug.
- Once the veggies have softened, add the sauce, chicken and noodles into the pan, stirring to combine. Continue to cook until the sauce thickens, this should take around 2 minutes.
- Serve with a sprinkle of chopped spring onion, lime wedges, coriander and chilli flakes.
Notes
- Use enough water when cooking the vermicelli noodles to prevent them from clumping together.
- Don't try and separate the noodles straight away as they will break.
- Use a high heat whilst frying the chicken and vegetables to reduce the cook time and prevent the chicken from going dry.
- Use sweet soy sauce and regular soy sauce for the best consistency with the sauce.
Nutrition
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