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One-Pan Vermicelli Noodles with Chicken and Vegetables Recipe

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A quick and flavorful one-pan Vermicelli Noodles recipe combining tender chicken, fresh vegetables, and a savory soy-based sauce. Perfect for a 20-minute nutritious meal for four.

Ingredients

Protein

  • 350 g chicken breast, thinly sliced

Vegetables

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

Pasta

  • 200 g Vermicelli noodles

Liquids & Sauces

  • 200 ml chicken stock
  • 5 tbsp sweet soy sauce
  • 2 tbsp normal soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp rapeseed oil

Other

  • 1 tbsp cornstarch + 2 tbsp cold water (cornstarch slurry)
  • Optional chilli flakes

Instructions

  1. Marinate Chicken: In a bowl, add the thinly sliced chicken breast and 1 tablespoon of sweet soy sauce. Stir well to evenly coat the chicken and set aside to marinate briefly.
  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 slightly golden. Remove chicken and garlic from the pan, set aside, and deglaze the pan with a splash of water.
  3. Sauté Vegetables: Add the remaining rapeseed oil to the pan. Add the thinly sliced Chinese cabbage, white onion, and carrot matchsticks. Season lightly with salt and fry on high heat for about 7 minutes until the vegetables soften but still have a slight crunch.
  4. Prepare Noodles and Sauce: While the vegetables cook, place vermicelli noodles in a bowl and pour boiling water over them. Cover with a lid or plate, and let them soak for 2 to 4 minutes until softened. In a separate jug, combine the remaining sweet soy sauce, soy sauce, rice vinegar, chicken stock, and the prepared cornstarch slurry. Mix well.
  5. Combine All Ingredients: Once the vegetables are ready, add the sauce mixture, cooked chicken with garlic, and drained noodles into the pan. Stir continuously and cook for about 2 minutes until the sauce thickens and everything is well combined.
  6. Garnish and Serve: Serve the noodles hot, sprinkled with sliced spring onions, torn coriander, and optional chili flakes. Add lime wedges on the side for squeezing over before eating.

Notes

  • Ensure the chicken is sliced thinly for quick and even cooking.
  • Soak vermicelli noodles just until softened to prevent them from becoming mushy during the final cooking stage.
  • Add chili flakes to taste based on your spice preference.
  • This dish is best served immediately for maximum freshness.
  • Use a deep frying pan or wok for ample space to toss and combine ingredients effectively.

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