Chicken Vermicelli Noodles

Chicken Vermicelli Noodles

from beatthebudget.com
20 min
4 servings

This chicken Vermicelli noodle recipe is bursting with flavour. It takes less than 30 minutes to prepare, making it perfect for a weeknight dinner.

Ingredients

  • 350 g chicken breast, thinly sliced ((£2.20))
  • 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))
  • 1 white onion, thinly sliced ((£0.65/3)=(£0.22))
  • 200 g Vermicelli ((£0.70))
  • 1 bunch of fresh coriander, torn to serve ((£0.50))
  • 3 spring onions, thinly sliced ((£0.40))
  • 1 lime, wedges to serve ((£0.20))
  • 200 ml chicken stock
  • 5 tbsp sweet soy sauce
  • 2 tbsp normal soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp rice vinegar
  • 2 tbsp rapeseed oil
  • 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 minutes. Also combine the sweet soy sauce, soy sauce, rice vinegar, and cornstarch 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, coriander and chilli flakes.