Description
A nutritious one-pot dish combining flavorful chicken, rice vermicelli noodles, and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 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)
Instructions
- 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.
- Thinly slice chicken, marinate with 1 tbsp sweet soy sauce for 5 minutes.
- Chop vegetables and mix sauce ingredients together; set aside.
- Heat oil in a pan, cook marinated chicken and garlic until chicken is cooked through.
- Add beaten eggs, scramble, then add vegetables and stir-fry.
- Add sauce mixture and soaked noodles; toss to combine.
- 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