4.29 from 71 votes

Chicken Vermicelli Noodles

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This chicken Vermicelli noodle recipe is bursting with flavour. It takes less than 30 minutes to prepare, making it perfect for a weeknight dinner.
Prep time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
£1.33
Makes: 4
mains
Chinese
Freezable

Table of Contents

  1. Why this recipe is amazing
  2. What is Vermicelli noodles?
  3. Ingredients
  4. How to cook Vermicelli rice noodles
  5. How to make this recipe
  6. Can I make this recipe ahead of time?
  7. Can I freeze this recipe?
  8. FAQ

Why this recipe is amazing

If you’re looking for a Vermicelli noodles recipe, look no further. This is my new favourite recipe. 

This chicken Vermicelli recipe tastes as good as a Chinese takeaway, whilst being lighter and fresher. 

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. It’s ideal for a weeknight dinner, as you can whip it up in under 30 minutes. 

Chicken Vermicelli in a blue bow next to a pan with noodles, chicken, carrots, a container of chilli flakes and a bowl of coriander.

What is 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, chicken vermicelli noodles 

Close up of chicken vermicelli in a pan with noodles, chicken, carrots and onions, lime wedges and fresh coriander on a blue background.

Other Vermicelli noodles recipes you might like …

Pho Inspired Noodles 

Vermicelli Noodle Salad 

Singapore Rice Noodles Stir Fry Recipe 

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. 

Carrots 

For nutrients, crunch and sweetness. 

Chinese Cabbage 

I love the flavour and volume that the Chinese cabbage adds to this chicken vermicelli recipe. It looks like a lot of cabbage but once you get cooking, it reduces down significantly. 

White onion 

For crunch and flavour. 

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 noodles, veggies and chicken. 

Spring onion 

For a crunchy kick of flavour to top our noodles with. 

Garlic 

I use 4 garlic cloves for this recipe as it can take it, if you’re a garlic hater though you can use less cloves/no cloves. 

Lime 

A kick of acidity (along with the rice vinegar) to balance the salty, sweet flavours in the Vermicelli recipe. 

Ingredients to make chicken Vermicelli laid out on a pale blue background and labelled.

How to cook Vermicelli rice noodles

Add the  noodles to boiling water and cover with a lid or plate for 2 minutes. Remove the lid and drain before drying and adding to the vegetables.

Dry vermicelli noodles on a plate background.Vermicelli noodles in boiling water in a glass bowl.Back of plate acting as a lid covering a bowl with label on back.

How to make this recipe

Start by chopping the carrots into thin matchsticks and the Chinese leaf cabbage and the onions into thin slices.

Sliced carrots on a wooden chopping. Sliced Chinese cabbage in a wooden chopping board. Sliced onion on a wooden chopping board.

To a bowl, add the thinly sliced chicken breast. Add 1 tbsp of the sweet soy sauce and stir to evenly coat.

Chicken pieces marinated in the soy sauce in a glass bowl.

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.

Marinated chicken pieces frying in a stainless steel pan.

Set the chicken and garlic aside, deglazing the pan with a splash of water ready to add the vegetables.

Empty pan deglazed after cooking chicken.

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.

Sliced carrots and cabbage leaves in a large stainless steel pan mixed with a wooden spoon.

Meanwhile, add the Vermicelli noodles to a bowl of boiling water, cover and leave 2 minutes to soften.

Vermicelli noodles in boiling water in a large glass bowl.

Also combine the sweet soy sauce, soy sauce, rice vinegar and cornstarch in a mixing jug. Once the veggies have softened, add the sauce and noodles into the pan, stirring to combine.

Vegetables cooking in a pan on a stove.Vegetable and noodles cooked together in a large stainless steel pan on a stove.

Add the chicken and continue to cook until the sauce thickens, this should take around 2 minutes.

Cooked noodles with vegetables a stainless steel pan on a stove.Chicken added to the cooked Vermicelli noodles in the large stainless steel pan.

Serve with a sprinkle of chopped spring onion, coriander and chilli flakes.

Other noodle recipes…

Simple Prawn Red Thai Curry

Spicy Chili Oil Ramen Noodles

Stir-fry Pork Udon Noodles

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. 

Close up of chicken vermicelli with noodles, chicken, carrots, onions, lime wedges and fresh coriander on a blue background.

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.

 

FAQ

Can I substitute the Vermicelli noodles with other noodles?

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. 

Are Vermicelli noodles gluten free?

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!

Do I have to use sweet soy sauce?

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. 

Where can I buy Vermicelli noodles?

Most large supermarkets have Vermicelli noodles in the ‘world food’ isles. This is also where you can find the sweet soy sauce. 

 

Chicken Vermicelli Noodles

Print Pin It
4.29 from 71 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
£1.33
mains
Chinese
Freezable
Servings: 4
This chicken Vermicelli noodle recipe is bursting with flavour. It takes less than 30 minutes to prepare, making it perfect for a weeknight dinner.

Ingredients

  • 350 g chicken breast, thinly sliced (£2.20)
  • 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)
  • 1 white onion, thinly sliced (£0.65/3)=(£0.22)
  • 200 g Vermicelli (£0.70)
  • 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
  • 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 minutes. Also combine the sweet soy sauce, soy sauce, rice vinegar, and cornstarch 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, coriander and chilli flakes.

Nutrition

Servings: 4 servings
Fat: 9g
Calories: 467kcal
Carbohydrates: 67g
Protein: 32g
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