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One-Pan Vermicelli Noodles with Chicken and Vegetables Recipe

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4.4 from 9 reviews

This one-pan Vermicelli Noodles recipe combines tender chicken breast, fresh vegetables, and aromatic herbs with a flavorful soy-based sauce, all cooked quickly in a single pan for a satisfying and easy-to-make meal perfect for busy weeknights.

Ingredients

Protein:

  • 350 g chicken breast, thinly sliced

Vegetables & Herbs:

  • 1 large Chinese cabbage, thinly sliced
  • 3 carrots, chopped into thin matchsticks
  • 1 white onion, thinly sliced
  • 4 cloves of garlic, finely chopped
  • 3 spring onions, thinly sliced
  • 1 bunch of fresh coriander, torn to serve
  • 1 lime, wedges to serve

Pantry Items & Sauces:

  • 200 g Vermicelli noodles
  • 200 ml chicken stock
  • 5 tbsp sweet soy sauce
  • 2 tbsp normal soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp cold water (for cornflour slurry)
  • 1 tbsp rice vinegar
  • 2 tbsp rapeseed oil
  • Optional chilli flakes

Instructions

  1. Marinate the chicken: Place the thinly sliced chicken breast in a bowl and add 1 tablespoon of sweet soy sauce. Stir well to coat all pieces evenly, enhancing flavor and aiding in quick cooking.
  2. Cook chicken and garlic: Heat 1 tablespoon of rapeseed oil in a large deep frying pan or wok over medium heat. Once hot, add the marinated chicken and finely chopped garlic. Fry for about 4 minutes until the chicken is cooked through and fragrant. Remove the chicken and garlic from the pan and set aside. Deglaze the pan with a splash of water to lift any flavorful bits.
  3. Sauté vegetables: Add the remaining rapeseed oil to the pan and increase heat to high. Add the thinly sliced Chinese cabbage, onion, and matchstick carrots. Season lightly with salt and stir-fry for about 7 minutes until the vegetables soften and develop a slight char.
  4. Prep noodles and sauce: While vegetables cook, place vermicelli noodles in a bowl and cover with boiling water. Cover with a lid or plate and let them soften for 2 to 4 minutes. In a separate jug, mix together the remaining sweet soy sauce, regular soy sauce, rice vinegar, chicken stock, and combine 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry. Add the slurry to the jug and stir well.
  5. Combine and thicken sauce: Once the vegetables are tender, return the cooked chicken and garlic to the pan along with the drained vermicelli noodles. Pour in the prepared sauce mixture, stirring everything together. Continue cooking for approximately 2 minutes until the sauce thickens and coats the noodles and vegetables evenly.
  6. Serve: Transfer the vermicelli noodles to serving plates. Garnish with chopped spring onions, torn fresh coriander leaves, lime wedges, and a sprinkle of optional chilli flakes for an added kick.

Notes

  • Use thinly sliced chicken breast for quick and even cooking.
  • Do not over-soak vermicelli noodles; 2-4 minutes is sufficient to soften without becoming mushy.
  • Adjust chili flakes according to your preferred spice level.
  • If a gluten-free soy sauce is needed, substitute with tamari.
  • You can swap rapeseed oil with any neutral oil like vegetable or canola oil.
  • This dish is best served immediately for optimum texture.

Find it online: http://bitezly.com/one-pan-vermicelli-noodles-with-chicken-and-vegetables-recipe-2/