If you’re craving a quick, comforting meal that bursts with vibrant flavors and wholesome goodness, this One-Pan Vermicelli Noodles with Chicken and Vegetables Recipe is exactly what you need. It’s a delightful medley of tender chicken, crisp vegetables, and silky vermicelli noodles all brought together in a luscious, savory sauce. The best part? It all comes together effortlessly in just one pan, making both cooking and cleanup a breeze. Whether you’re after a fast weeknight dinner or a dish to impress friends, this recipe hits all the right notes with its perfect balance of textures, colors, and flavors.

Ingredients You’ll Need

The image shows two white plates on a white marbled surface. On the left plate, there is a mound of thinly sliced white and pale green cabbage layered unevenly with some pieces spread out. On the right plate, there is a pile of bright orange carrot sticks cut into thin strips, stacked neatly in a small pile. Both plates are oval-shaped and placed next to each other. A woman's hand holding a wooden board is partially visible at the top edges of both plates. Photo taken with an iphone --ar 4:5 --v 7

We’re keeping things wonderfully simple with everyday ingredients that each add their own special touch. Every component here ensures the dish is flavorful, colorful, and has that perfect bite and aroma that will have everyone asking for seconds.

200 g Vermicelli: These delicate noodles soak up the sauce beautifully without turning mushy, adding a lovely light texture.
4 cloves of garlic, finely chopped: Garlic infuses the dish with a warm, savory aroma and depth of flavor.
1 large Chinese cabbage, thinly sliced: Adds crunch and freshness while balancing the richness of the chicken and sauce.
3 carrots, chopped into thin match sticks: Their natural sweetness and vibrant orange color brighten up every bite.
350 g chicken breast, thinly sliced: Lean and tender protein that cooks quickly and remains juicy with the sweet soy marinade.
1 white onion, thinly sliced: Provides a subtle sweetness and savory base when stir-fried.
1 bunch of fresh coriander, torn to serve: Offers an herby freshness that lifts the entire dish.
3 spring onions, thinly sliced: Adds a gentle sharpness and pops of green color.
1 lime, wedges to serve: The acidic brightness perfectly cuts through the richness for balance.
200 ml chicken stock: A flavorful liquid base that enriches the sauce.
5 tbsp sweet soy sauce: Brings a deep, caramelized sweetness that makes this dish so irresistible.
2 tbsp normal soy sauce: Adds savory umami to complement the sweetness.
1 tbsp cornstarch + 2 tbsp cold water: Creates a smooth slurry to thicken the sauce just right.
1 tbsp rice vinegar: Adds a mild tang to brighten the flavors.
2 tbsp rapeseed oil: Perfect for high-heat frying without overpowering the ingredients.
Optional chilli flakes: For those who want just a little kick of heat.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make One-Pan Vermicelli Noodles with Chicken and Vegetables Recipe

Step 1: Marinate the Chicken

Start by tossing the thinly sliced chicken breast with 1 tablespoon of the sweet soy sauce in a bowl. This simple step infuses the meat with a subtle sweetness that will caramelize beautifully when cooked. Marinating also tenderizes the chicken, making it irresistibly juicy.

Step 2: Cook the Chicken and Garlic

Heat 1 tablespoon of rapeseed oil in a large, deep pan or wok over medium heat until shimmering. Add the chicken and chopped garlic, stirring frequently to cook the chicken through in about 4 minutes. The garlic will toast just right, releasing its fragrant magic. Once cooked, set the chicken and garlic aside, and deglaze the pan with a splash of water to lift up all those tasty bits stuck on the bottom.

Step 3: Sauté the Vegetables

Pour the remaining rapeseed oil into the pan and crank the heat up to high. Add the sliced Chinese cabbage, onion, and carrot match sticks. Season lightly with salt and stir-fry the veggies for around 7 minutes. This quick but intense cooking keeps them crisp-tender, retaining their vibrant color and natural sweetness—a key to the dish’s texture contrast.

Step 4: Prepare the Vermicelli and Sauce

While the veggies soften, place the vermicelli noodles in a bowl and cover them with boiling water. Pop a lid or plate on top and let them soak for 2 to 4 minutes until just tender. Meanwhile, whisk together the sweet soy sauce, normal soy sauce, rice vinegar, chicken stock, and the cornstarch slurry in a jug. This glaze-like sauce is where all the flavors meld and thicken.

Step 5: Bring It All Together

Add the sauce, cooked chicken, and drained noodles straight into the pan with the vegetables. Stir everything gently but thoroughly, allowing the sauce to thicken and coat each ingredient in about 2 minutes. This is the magical moment where all elements unite to deliver that signature harmony of taste and texture.

Step 6: Garnish and Serve

Finish the dish with a lively sprinkle of thinly sliced spring onions, fresh torn coriander leaves, a squeeze of lime, and optional chilli flakes for those who love a touch of heat. The colors pop and the flavors brighten, creating a meal as beautiful as it is delicious.

How to Serve One-Pan Vermicelli Noodles with Chicken and Vegetables Recipe

This image shows a pan filled with thin white rice noodles mixed with thin strips of orange carrots and pale green pieces of zucchini. The vegetables and noodles are spread evenly throughout the pan, creating a light and colorful mix with soft textures. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add fresh torn coriander and sliced spring onions right before serving for a fresh burst of herbal aroma and a little crunch. Lime wedges are essential too, as a quick squeeze adds just the right zing to balance the sweet and savory sauce. Opt for a light dusting of chilli flakes if you want to ramp up the excitement with a subtle kick.

Side Dishes

Since this One-Pan Vermicelli Noodles with Chicken and Vegetables Recipe is such a well-rounded meal, sides can be light. A simple cucumber salad or pickled vegetables make lovely companions, providing a cool and tangy contrast. For a heartier touch, steamed dumplings or a bowl of miso soup would complete your meal beautifully.

Creative Ways to Present

Serve this dish family-style in the pan it was cooked in for a warm, inviting experience. Alternatively, portion it onto colorful plates with an extra lime wedge and a sprinkle of toasted sesame seeds for added texture and flair. If you’re entertaining, try hollowing out small steamed cabbage leaves and spooning the noodle mixture inside for a fun finger-food twist.

Make Ahead and Storage

Storing Leftovers

Leftovers of this One-Pan Vermicelli Noodles with Chicken and Vegetables Recipe can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, but be aware the noodles may absorb more sauce and soften further.

Freezing

Because of the delicate texture of vermicelli noodles, freezing this dish is not generally recommended as it can compromise the texture upon thawing. It’s best enjoyed fresh or refrigerated within a couple of days.

Reheating

Reheat leftovers gently in a pan over medium-low heat with a splash of water or chicken stock to bring back moisture. Stir frequently to prevent the noodles from sticking or drying out, and avoid overheating to keep the chicken tender and the vegetables crisp.

FAQs

Can I use other types of noodles for this recipe?

Absolutely! While vermicelli noodles are ideal due to their quick cooking and light texture, you can substitute with rice noodles or even thin egg noodles if you prefer. Just adjust soaking or cooking time accordingly.

What can I substitute for Chinese cabbage?

If Chinese cabbage isn’t available, Napa cabbage or even savoy cabbage works well. You can also add baby bok choy or kale for a slightly different flavor and texture.

Is it possible to make this recipe vegetarian?

Definitely! Swap the chicken breast for firm tofu or tempeh and use vegetable stock instead of chicken stock. The rich soy-based sauce ensures the dish remains deeply satisfying.

How spicy is the dish by default?

The base recipe is mild and flavorsome. Spice levels are easily adjusted by adding optional chilli flakes or fresh chopped chilies according to your heat preference.

Can I prepare the sauce in advance?

Yes, the sauce can be mixed ahead of time and kept refrigerated for up to 24 hours. This helps speed up the cooking process and lets the flavors meld even more.

Final Thoughts

This One-Pan Vermicelli Noodles with Chicken and Vegetables Recipe is one of those meals that feels like a warm hug on a plate—full of color, fresh ingredients, and bold, comforting flavors without any fuss. It’s perfect when you want something satisfying but don’t have hours to spend in the kitchen. Give it a try soon, and I promise it will quickly become a beloved staple in your culinary rotation.