Vermicelli Noodles (One Pan)

Vermicelli Noodles (One Pan)

4 servings
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!

Ingredients

  • Vermicelli

    £0.70

    200 g
  • garlic
    4 clove
  • Chinese cabbage
    1 large
  • carrots
    3
  • chicken breast
    350 g
  • white onion
    1
  • fresh coriander

    torn to serve, £0.50

    1 bunch
  • spring onions
    3
  • lime

    wedges to serve, £0.20

    1
  • chicken stock
    200 ml
  • sweet soy sauce
    5 tbsp
  • normal soy sauce
    2 tbsp
  • cornstarch + 2 tbsp cold water
    1 tbsp
  • rice vinegar
    1 tbsp
  • rapeseed oil
    2 tbsp
  • Optional chilli flakes

Directions

  1. 1

    To a bowl, add the thinly sliced chicken breast. Add 1 tbsp of the sweet soy sauce and stir to evenly coat.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Serve with a sprinkle of chopped spring onion, lime wedges, coriander and chilli flakes.

Vermicelli Noodles (One Pan)

Vermicelli Noodles (One Pan)

4.5(103)20 min4 servings467 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 103 ratings

beatthebudget.com
4.5(103 reviews)
View original recipe

Rating Breakdown

About this Recipe

Looking for a quick, flavorful dinner that comes together in a single pan? These Vermicelli Noodles with tender chicken and crisp vegetables are your answer, delivering a nutritious, light, and high-protein meal in just 20 minutes.

What makes this Vermicelli Noodles recipe a weeknight hero is its clever design as a one-pan dish, minimizing cleanup while maximizing flavor. The carefully balanced sauce, combining sweet and normal soy sauces with a hint of rice vinegar and chicken stock, coats every delicate strand of vermicelli. This ensures a deeply satisfying and delicious bite, perfectly complementing the chicken and fresh vegetables.

You can expect a vibrant, textural experience with these Vermicelli Noodles. Each forkful delivers tender, thinly sliced chicken breast alongside crunchy carrots and crisp Chinese cabbage, all tossed with delicate vermicelli noodles. It's a light yet remarkably satisfying meal, naturally high in protein, and bursting with fresh flavors. The addition of fresh coriander, spring onions, and a squeeze of lime at the end brightens the entire dish, creating a harmonious blend of savory and fresh notes.

Easily customize this one-pan wonder to fit your pantry. While chicken is featured, shrimp or firm tofu would make excellent protein substitutions for a pescatarian or vegetarian twist. Don't have Chinese cabbage? Other quick-cooking greens like bok choy or spinach can be used. For those who enjoy a bit of heat, the optional chili flakes add a welcome kick, or you can serve with a drizzle of sriracha. Experiment with different vegetables you have on hand, ensuring they are thinly sliced to cook quickly.

Serve these Vermicelli Noodles immediately, garnished generously with fresh coriander, thinly sliced spring onions, and a wedge of lime for a bright finish. It's an ideal choice for a busy weeknight meal when you crave something quick, healthy, and incredibly tasty.

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