High Protein Chicken Vermicelli Noodles (One Pot) is a delightful dish that harmoniously combines the satisfying textures of vermicelli noodles with tender chicken and colorful veggies. This recipe is not just delicious but also packed with protein, making it a perfect choice for a nutritious weeknight dinner. Plus, the one-pot aspect means you spend less time cleaning up and more time enjoying your food. Whether you’re feeding a family or looking for a quick meal prep option, this dish checks all the boxes.
Why Make This High Protein Chicken Vermicelli Noodles (One Pot)
The beauty of this High Protein Chicken Vermicelli Noodles recipe lies in its versatility and nutritional value. With chicken breast as the star protein, you boost your meal’s protein content while keeping it light and healthy. Vermicelli noodles absorb all the wonderful flavors of the sweet and savory sauces, making each bite a delightful experience. The added vegetables not only enhance the dish’s color and texture but also provide essential vitamins and minerals. Cooking everything in one pot means less hassle, making it an ideal choice for busy weekdays.
How to Make High Protein Chicken Vermicelli Noodles (One Pot)
This recipe is straightforward and friendly for cooks of all levels. With a few simple steps, you can create a vibrant, protein-rich meal that the whole family will love. Follow the directions carefully to whip up this delicious one-pot dish, and don’t forget to enjoy the cooking process!
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:
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.
Thinly slice the chicken breast into bite-sized strips, cutting against the grain. Place it 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 for up to 2 hours in advance if meal prepping.
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 of 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.
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 of 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 the heat to high. Stir-fry vigorously for 5-7 minutes until the vegetables are tender-crisp with slight char on the edges.
Give the sauce mixture a final stir, then pour it 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 the 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.
Nutritional Information
Per serving (assumes 4 servings):
- Calories: 450
- Protein: 38g
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 5g
- Sugars: 6g
- Sodium: 700mg
How to Serve High Protein Chicken Vermicelli Noodles (One Pot)
Serve these mouthwatering noodles straight from the pot for a hearty family meal. They pair beautifully with a side of Asian-style pickled vegetables or a fresh cucumber salad for a refreshing crunch. If you’re entertaining, consider serving small portions as an appetizer topped with fresh herbs and chili flakes for an extra kick.
How to Store High Protein Chicken Vermicelli Noodles (One Pot)
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water to the noodles in a pan over medium heat and cover to steam them back to life, stirring occasionally. This will help prevent them from drying out.
Expert Tips for Perfect High Protein Chicken Vermicelli Noodles (One Pot)
- Be mindful of the cooking time for the noodles. They should be tender but still a touch firm (al dente) when you absorb the flavors of the sauce.
- For added depth of flavor, consider adding a splash of fish sauce or oyster sauce to the sauce mixture.
- Feel free to swap out the chicken for shrimp or tofu if you want to try different protein options.
- Make sure to stir-fry the vegetables over high heat to get those delicious charred edges that bring extra flavor.
Delicious Variations
- Substitute the chicken with beef or tofu for a different protein source.
- Add seasonal vegetables such as bell peppers, snap peas, or zucchini for extra nutrition and flavor.
- Experiment with different sauces, like teriyaki or hoisin, to switch up the taste profile.
Frequently Asked Questions
1. Can I use other types of noodles in this recipe?
Yes, you can swap vermicelli noodles for other quick-cooking noodles like rice noodles or soba noodles. Just adjust the soaking time according to the package instructions.
2. How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (75°C). Use a meat thermometer for accuracy. The chicken should also have no pink color in the middle.
3. Can I prepare this dish in advance?
Absolutely! You can marinate the chicken and chop the vegetables ahead of time. Store everything separately in the fridge, and then cook them together when you’re ready to eat.
Conclusion
High Protein Chicken Vermicelli Noodles (One Pot) offers a perfect blend of comfort and nutrition packed into one dish. It’s not only easy to make but also a fantastic way to enjoy a meal that is as flavorful as it is healthy. Whether you’re feeding a crowd or meal prepping for the week, this recipe will become a beloved staple in your kitchen. So gather your ingredients, and give this wonderful recipe a try! Don’t forget to share your experiences, tips, and any delightful variations you try out! Happy cooking!
High Protein Chicken Vermicelli Noodles (One Pot)
Ingredients
Method
- Place dried vermicelli rice noodles in a large bowl and cover with boiling water. Cover with a lid or plate and let soak for 3-4 minutes until tender but still slightly firm. Drain and set aside.
- Slice the chicken breast and marinate with 1 tablespoon of sweet soy sauce for at least 5 minutes.
- Prepare the vegetables: chop Chinese cabbage, cut the carrot into matchsticks, slice the onion, and mince the garlic.
- In a small jug, combine remaining sweet soy sauce, regular soy sauce, rice vinegar, cornstarch, and chicken broth; whisk until cornstarch is dissolved.
- Heat 1 tablespoon of oil in a large wok over medium-high heat. Add marinated chicken and minced garlic, frying for 4-5 minutes until golden and cooked through.
- Remove chicken from the pan and set aside. In the same pan, scramble the beaten eggs until just cooked and push to the side.
- Add remaining oil along with vegetables, season with salt, and stir-fry for 5-7 minutes until tender-crisp.
- Add the sauce mixture and drained noodles to the pan, tossing gently until evenly coated. Return the chicken to the pan and mix for 2 more minutes until the sauce thickens.
- Serve immediately topped with spring onions, fresh coriander, and optional garnishes.