High Protein Chicken Vermicelli Noodles (One Pot)

High Protein Chicken Vermicelli Noodles (One Pot) is an enticing dish that combines the delicate texture of vermicelli noodles with tender chicken and a medley of vibrant vegetables. This one-pot meal is perfect for those busy weeknights when you crave a comforting entry without a whole lot of fuss. With high protein content from chicken and eggs, along with healthy veggies, it hits all the right notes for flavor and nutrition.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 412
• Protein: 35g
• Carbohydrates: 48g
• Fat: 12g
• Fiber: 4g
• Sugar: 4g
• Sodium: 674mg

Why Make This High Protein Chicken Vermicelli Noodles (One Pot)

This High Protein Chicken Vermicelli Noodles recipe is a superb option for those seeking a balanced, nutritious meal enhanced with protein that supports muscle repair and growth. The one-pot preparation minimizes cleanup time, while the quick cooking method makes it ideal for families or individuals with a busy lifestyle. The vibrant colors and diverse textures also make this dish visually appealing, inviting you to dive into a delightful eating experience.

How to Make High Protein Chicken Vermicelli Noodles (One Pot)

Ingredients:

• 6 oz vermicelli rice noodles (dried, not wheat vermicelli)
• 1.5 lb chicken breast (thinly sliced)
• 2 cups Chinese cabbage (chopped)
• 1 large carrot (cut into matchsticks)
• 1/2 onion (thinly sliced)
• 3 cloves garlic (minced)
• 3 large eggs (beaten)
• 1 cup edamame (shelled)
• 2 tbsp rapeseed oil or vegetable oil (divided)
• 1/2 tsp salt (or to taste)
• 3 tbsp sweet soy sauce (divided: 1 tbsp for marinade, 2 tbsp for sauce)
• 2 tbsp regular soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1/4 cup chicken broth
• 2 tbsp spring onions (sliced, for garnish)
• 1 tbsp fresh coriander (chopped, for garnish)
• chili flakes (optional, for garnish)
• sesame seeds (optional, for garnish)

Directions:

Step 1: Preparation

Place dried vermicelli rice noodles in a large bowl and cover completely with boiling water. Cover the bowl with a lid or plate and let soak for 3-4 minutes until tender but still slightly firm. Drain thoroughly and gently shake to remove excess water. Set aside.

Step 2: Mixing

Thinly slice the chicken breast into bite-sized strips, cutting against the grain. Place in a bowl, add 1 tablespoon of sweet soy sauce, and toss until evenly coated. Let marinate for at least 5 minutes while you prep the vegetables. You can marinate up to 2 hours in advance if meal prepping.

Step 3: Cooking

Chop the Chinese cabbage into bite-sized pieces, slice the carrot into thin matchsticks, thinly slice the onion, and mince the garlic. In a small mixing jug, combine the remaining 2 tablespoons sweet soy sauce, regular soy sauce, rice vinegar, cornstarch, and chicken broth. Whisk well until cornstarch is fully dissolved. Set aside.

Heat 1 tablespoon of oil in a large 12-14 inch wok or frying pan over medium-high heat until it shimmers. Add the marinated chicken and minced garlic, spreading them in a single layer. Fry for 4-5 minutes without stirring too much initially to develop golden-brown edges. The chicken is done when it reaches 165°F internal temperature with no pink remaining. Remove to a plate and set aside.

Step 4: Finishing

In the same pan, add the beaten eggs to the center. Let set for about 30 seconds, then scramble until just cooked through. Break into small pieces and push to the side of the pan. Add the remaining 1 tablespoon oil to the pan along with the chopped cabbage, sliced onion, carrot matchsticks, and edamame. Season with 1/2 teaspoon salt (or to taste) and increase heat to high. Stir-fry vigorously for 5-7 minutes until vegetables are tender-crisp with slight char on the edges.

Give the sauce mixture a final stir, then pour into the pan along with the drained noodles. Use tongs or two spatulas to gently toss everything together, lifting from the bottom to coat every strand. Return the cooked chicken to the pan and continue tossing for about 2 minutes until the sauce thickens and coats everything evenly. If noodles start sticking, add 1-2 tablespoons of water to loosen. Serve immediately while hot, topped with sliced spring onions, fresh coriander, chili flakes if desired, and sesame seeds.

How to Serve High Protein Chicken Vermicelli Noodles (One Pot)

Serve this dish hot for a satisfying meal any time of the day. It can stand alone as a complete dish, but pairs wonderfully with sliced cucumbers, a side salad, or even some cucumber pickles for a refreshing contrast.

How to Store High Protein Chicken Vermicelli Noodles (One Pot)

Leftover High Protein Chicken Vermicelli Noodles can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat on the stove with a splash of water or broth to keep the noodles from drying out.

Expert Tips for Perfect High Protein Chicken Vermicelli Noodles (One Pot)

1. Don’t Overcook the Noodles: Soaking the vermicelli just until tender prevents them from becoming mushy during frying.
2. Marinate Your Chicken: Allowing the chicken to marinate longer enhances its flavor. It’s great for meal prep!
3. Use Fresh Ingredients: Fresh vegetables not only improve taste but also add nutritional value.
4. Adjust Spice Levels: Add chili flakes to suit your taste – feel free to skip them for a milder dish.
5. Experiment with Vegetables: Swap in other vegetables like bell peppers or snap peas for a personalized twist.

Delicious Variations

• Shrimp Variation: Substitute chicken with shrimp for a seafood twist.
• Tofu Option: For a plant-based version, replace chicken with firm tofu for a protein-packed dish.
• Add More Veggies: Include bell peppers, broccoli, or snap peas for an extra crunch and nutrients.

Frequently Asked Questions

1. Can I use regular noodles instead of vermicelli?

   • Yes, you can use regular rice noodles or even egg noodles, but cooking times may vary.

2. Is this dish gluten-free?

   • Use gluten-free soy sauce and check other ingredients to ensure they are gluten-free if you need to avoid gluten.

3. How can I make this dish vegetarian?

   • Simply omit the chicken and eggs and replace them with tofu or extra vegetables.

4. Can I freeze leftovers?

   • While it’s best enjoyed fresh, you can freeze leftovers for up to a month. Reheat thoroughly when ready to eat.

5. What’s the best way to reheat the noodles?

   • Reheat in a skillet over medium heat with a little water or broth to prevent sticking.

Conclusion

The High Protein Chicken Vermicelli Noodles (One Pot) is a flavorful, nutritious meal that is easy to prepare and delightful to enjoy. With its vibrant colors, satisfying textures, and simple cooking process, this dish is sure to become a new favorite in your kitchen. Don’t hesitate—try this recipe today and experience the deliciousness for yourself!

High Protein Chicken Vermicelli Noodles (One Pot)

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• Author: lydia
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: High Protein

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Description

A nutritious one-pot dish combining flavorful chicken, rice vermicelli noodles, and vibrant vegetables, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 6 oz vermicelli rice noodles (dried)
• 1.5 lb chicken breast (thinly sliced)
• 2 cups Chinese cabbage (chopped)
• 1 large carrot (cut into matchsticks)
• 1/2 onion (thinly sliced)
• 3 cloves garlic (minced)
• 3 large eggs (beaten)
• 1 cup edamame (shelled)
• 2 tbsp rapeseed oil or vegetable oil (divided)
• 1/2 tsp salt (or to taste)
• 3 tbsp sweet soy sauce (divided)
• 2 tbsp regular soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1/4 cup chicken broth
• 2 tbsp spring onions (sliced, for garnish)
• 1 tbsp fresh coriander (chopped, for garnish)
• chili flakes (optional, for garnish)
• sesame seeds (optional, for garnish)

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Instructions

1. Place dried vermicelli rice noodles in a bowl and cover with boiling water; let soak for 3-4 minutes until tender. Drain and set aside.
2. Thinly slice chicken, marinate with 1 tbsp sweet soy sauce for 5 minutes.
3. Chop vegetables and mix sauce ingredients together; set aside.
4. Heat oil in a pan, cook marinated chicken and garlic until chicken is cooked through.
5. Add beaten eggs, scramble, then add vegetables and stir-fry.
6. Add sauce mixture and soaked noodles; toss to combine.
7. Serve topped with spring onions, coriander, and optional garnishes.

Notes

Make sure not to overcook the noodles. Fresh ingredients elevate flavor and nutrition.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stir-fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 412
• Sugar: 4g
• Sodium: 674mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 242mg