Chicken Vermicelli Noodles
This chicken Vermicelli noodle recipe is bursting with flavour. It takes less than 30 minutes to prepare, making it perfect for a weeknight dinner.
Servings: 4
Calories: 467kcal
Cost: £1.33
Equipment
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
Instructions
- 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
Calories: 467kcal | Carbohydrates: 67g | Protein: 32g | Fat: 9g