Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.
Chicken Vermicelli Rice Noodles
Delicious Chinese style chicken vermicelli! A rice noodle stir-fry recipe that’s easy to make and also packed full of flavour. Find out how to make this dish below! Let’s get cooking…
When it comes to making an easy and deliciously satisfying midweek dinner, my first choice is always going to be chicken vermicelli (or rice noodles as I also call it). It’s an amazing dish I know that everyone will love, and let me tell you why…
This noodle dish is one of those meals that you can put together in a matter of minutes, and it requires minimal effort to make! Overall, it’s a combination of easy and tasty, which is always going to be a winner in my eyes.
When it comes to the taste, there’s a savoury and slightly salty taste from the soy sauce which blends perfectly with the sweet notes from the carrots and other veggies. Altogether, this is one great tasting dish… and again, it’s so easy too!
Vermicelli Noodles
Rice vermicelli is a very fine type of noodle made from grounded rice. I’ve been eating and cooking rice noodles for many years, and I’ve always found it very quick to prep (one of the many reasons why I love cooking with it!).
They don’t need an intense cooking process as the texture is quite thin. All I do is boil the kettle and pour hot water over a bowl or tray with the noodles in it until it’s softened. This takes me around 5 to 8 minutes (depending on the temperature of the water).
Why You’ll Love This Recipe
- It’s customisable: This vermicelli stir fry is perfect for whatever you have in your fridge, whether it’s leftover chicken or veggies that are getting old. Literally, you can add whatever you want!
- You Can Prepare Ahead: All ingredients can be fully prepared ahead: the chicken, the veggies and even the rice noodles! This is one of my biggest tips, preparing by chopping your vegetables and pre-cooking your rice noodles will save you so much time.
- Simple To Make: So straightforward, uncomplicated and effortless; this dish is one of the easiest dishes you can make. It’s so easy to make just like my Singapore rice noodles dish.
Recipe Ingredients
Below are the few ingredients I used to make this recipe:
- Vermicelli Rice Noodles: No surprises here! I used dried vermicelli noodles which I rehydrated by soaking them in boiled water from my kettle.
- Chicken Breast: I used chicken breast cut into long strips. You don’t have to use chicken breast, you can use diced chicken thighs, beef or prawns instead.
- Vegetables: The vegetables I used were carrots, onions, chillies, spring onions, garlic and ginger. You can take out vegetables you don’t like and add in your favourite veggies. Vegetables like bean sprouts, green beans, cabbages and bell peppers work well in stir-fry dishes.
- Chinese Style Stir-Fry Sauce: This is made from dark soy sauce, oyster sauce and sesame oil. This mixture is a popular basic stir-fry sauce that I always use in many noodle dishes.
How To Make Chicken Vermicelli Noodles
Here’s a summary of how I make this chicken vermicelli stir-fry noodles. You can get the full recipe instructions on the recipe card below:
Step One:
To prep the noodles, I boil the kettle and pour hot water over the dried vermicelli noodles for 5 to 8 minutes or until it’s cooked. Once cooked, I drain the water and set it aside for later.
To marinate the chicken, I dice the chicken breast into strips and place it in a mixing bowl. Then I add dark soy sauce, sesame oil and black pepper and mix everything together.
Step Two:
Time to make the Chinese stir fry sauce. I mix together dark soy sauce, oyster sauce and sesame oil and leave it aside for later use.
Now that all the prep is done, it’s time to start cooking. I fry sliced garlic, ginger, onions, spring onions and red chillies on a medium to high heat for 2 minutes or until the onions have softened.
Step Three:
Then I add the marinated chicken and stir fry for a further 2 minutes before adding the sliced carrots. I continue stir frying for a further 2 minutes or until the chicken has fully cooked.
Lastly, I add the rice noodles to the mixture and pour over the stir fry sauce I made earlier. I stir everything together until it’s evenly distributed then I sprinkle spring onions and serve!
My Top Tips
Here are my top tips and tricks to make this recipe even easier to make:
Chuck the veggies in! If you have time, you can add the vegetables one by one and mix each for a minute or two. But as you can see from my recipe video, I added all the vegetables in, then stir-fried for up to 2 minutes after. If you like some vegetables really soft like carrots (I like a little crunch to mine), then you can add the harder veggies first and mix, then proceed to add the vegetables that soften quicker.
If you want to avoid getting so many different vegetables and cutting them into slices, you can buy a stir fry vegetable mix packet sold in supermarkets. There are various different vegetable packets you can buy, with different types of vegetables in them. I love using this as it saves me so much time!
If you know you’ll be making this recipe more than once in the week, you can pre-mix the sauce in advance so it’s ready to use when you need it. Simply mix the ingredients together, place it in an airtight container and store in the fridge.
How To Store Chicken Vermicelli
When I have any leftovers, I place it in an airtight container and store it in the fridge for up to 3 days. When reheating this dish, I place it in a microwave-safe container, loosely fit the lid and microwave until it’s piping hot throughout.
How To Serve
I like to serve this dish with a side of vegetables like my roasted tenderstem broccoli recipe. Though this dish has chicken already in it, I also like to make my sticky honey chilli chicken and salt and pepper chicken to eat alongside it.
If you’re looking for more veggie sides, then I think a serving of roasted courgettes or roasted aubergine will work really well too.
More Noodle Dishes
Check out more tasty noodle recipes below:
Chicken Vermicelli (Rice Noodle Stir-Fry)
Ingredients
- 200 g Vermicelli (7 oz)
- 300 g Chicken Breast 2 Pieces (10½ oz)
- 1 Onion
- 3 Carrots
- 1 Red Chilli
- 3 Spring Onions
- 2 Garlic Cloves
- 15 g Ginger Thumb-Sized
- 2 tbsp Vegetable Oil For Frying
Chicken Marinade
- 2 tbsp Sesame Oil
- 2 tbsp Dark Soy Sauce
- 1 tsp Black Pepper
Stir Fry Sauce
- 4 tbsp Dark Soy Sauce
- 4 tbsp Oyster Sauce
- 2 tsp Sesame Oil
Instructions
- Boil the kettle and put the dried vermicelli in a large bowl or roasting tray. Soak the vermicelli in hot water for 5 to 8 minutes or until cooked. Drain the water and set aside for later.200 g Vermicelli
- Cut your chicken breast into strips and place it in a mixing bowl. Add the marinade ingredients: dark soy sauce, sesame oil and black pepper into the bowl and mix together until evenly distributed.300 g Chicken Breast, 2 tbsp Sesame Oil, 1 tsp Black Pepper, 2 tbsp Dark Soy Sauce
- Time to make the Chinese stir fry sauce. In a small bowl mix together dark soy sauce, oyster sauce and sesame oil and leave aside for later use.4 tbsp Dark Soy Sauce, 4 tbsp Oyster Sauce, 2 tsp Sesame Oil
- Heat a wok or frying pan on a medium to high heat and add 2 tablespoons of oil. Add the sliced garlic, ginger, onions, spring onions and red chillies and stir fry for up to 2 minutes or until the onions have softened.1 Onion, 3 Carrots, 1 Red Chilli, 3 Spring Onions, 2 Garlic Cloves, 2 tbsp Vegetable Oil, 15 g Ginger
- Add the marinated chicken and stir fry for a further 2 minutes before adding the sliced carrots. Continue stir frying for a further 2 minutes or until the chicken has fully cooked.
- Add the rice noodles to the mixture and pour over the stir fry sauce made in step three, stir until evenly distributed. Sprinkle spring onions and serve!
Video
Notes
How Long Can You Keep Cooked Vermicelli?
Place the cooked vermicelli in an airtight container and store in the fridge for up to 3 days. When reheating this dish, place it in a microwave-safe container, loosely fit the lid and microwave until piping hot throughout.Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Tania
I made this a few times now and each time we get surprised how easy this is to make and how tasty the meal is. The first time I made it my hubby said this is the best stir-fry I ever made. 🙂 Making it again today, I’ll add Bok choy to it to mix a bit of greens in.
Michelle
That’s great Tania, I’m glad you all enjoyed it 🙂
Llew
Love the simplicity but tasteful flavours of this dish. My only comment is real dark soy sauce turns this dish almost black. So I suggest a normal soy rather than dark soy if you prefer a lighter colour dish.
Michelle
Thanks for the suggestions Llew