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Chicken Vermicelli noodles in a large pan topped with coriander and lime wedges on a blue background.
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4.51 from 103 votes

Vermicelli Noodles (One Pan)

This easy vermicelli noodles recipe is whipped up in 20 minutes- it's nutritious, light and also high in protein. Plus it's a one-pan dish!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: mains
Cuisine: Chinese
Servings: 4
Calories: 467kcal
Author: Mimi Harrison
Cost: £1.33

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
Metric - US Standard

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 2-4 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

Calories: 467kcal | Carbohydrates: 67g | Protein: 32g | Fat: 9g