High Protein Chicken Vermicelli Noodles has become my go-to recipe when I need something light yet satisfying that does not require multiple pots and pans. There is real magic in a one-pot meal that delivers this much nutrition without any compromise on flavor.
I learned about vermicelli noodles years ago when a neighbor from Vietnam shared her family’s cooking techniques with me. She taught me how these delicate rice noodles need just minutes of soaking, no boiling required, and how they soak up whatever flavors you pair them with. I took that wisdom back to my own Midwest kitchen and combined it with my grandmother’s philosophy of making meals that nourish both body and soul. These High Protein Chicken Vermicelli Noodles bring together tender chicken slices, bright vegetables, fluffy scrambled eggs, and protein-rich edamame, all tossed in a sweet-savory sauce that coats every strand. The Chinese cabbage adds that perfect crisp-tender crunch, the carrots bring sweetness, and everything comes together in one single pan. Let’s get cooking.
Why This One Pot Noodle Recipe Belongs in Your Recipe Box
Throughout my years of cooking for family gatherings and weeknight dinners, I have discovered that the recipes people return to again and again are the ones that make life easier without sacrificing quality. This high-protein vermicelli dish checks every box and has earned its permanent spot in my meal rotation.
What you will discover about these noodles:
- Everything cooks in one pot which means minimal cleanup and less time standing at the stove managing multiple burners
- Ready in just 25 minutes from the moment you start prepping to when you are sitting down to eat, perfect for those evenings when time is tight
- Packs an impressive 48 grams of protein per serving thanks to the combination of chicken, eggs, and edamame working together
- Uses readily available ingredients that you can find at any grocery store without making a special trip to specialty markets
- Stays light and fresh-tasting despite the high protein content, making it ideal for warm weather or when you want something satisfying but not heavy
- Adapts beautifully to meal prep since the flavors actually improve as they sit, making tomorrow’s lunch something to look forward to
Betty always says the best recipes teach you something new while still feeling comfortable and familiar, and this dish does exactly that.
What Goes Into This Recipe
Vermicelli rice noodles form the delicate, silky foundation of this dish and require only hot water soaking rather than boiling, making them incredibly convenient. I always choose thin vermicelli rather than thicker rice noodles because they have that perfect texture that is neither too soft nor too firm.
Chicken breast provides lean, high-quality protein that cooks quickly when sliced thin and stays tender throughout. In my kitchen, I prefer cutting the chicken against the grain into thin slices, which helps it stay juicy and makes it easier to eat with noodles.
Chinese cabbage brings a mild, slightly sweet flavor along with satisfying crunch that holds up well to cooking. Betty’s tip: this variety stays crisp-tender even after stir-frying, unlike regular cabbage which can become limp.
Fresh eggs create pockets of fluffy texture while adding significant protein and richness to every bite. I have found that beating them well before adding to the pan ensures they scramble into tender, evenly-cooked pieces rather than rubbery chunks.
Edamame contributes plant-based protein and fiber along with beautiful green color that makes the dish more visually appealing. My family prefers when I use the shelled variety because it is convenient and integrates seamlessly into each forkful.
Sweet soy sauce provides depth of flavor with its combination of salty umami and caramel sweetness that is essential for authentic Asian-inspired dishes. Through years of testing, I learned that dividing it between the marinade and the final sauce distributes the flavor more evenly.
Rice vinegar adds brightness and tang that balances the richness of the protein and prevents the dish from tasting one-dimensional. In my experience, rice vinegar is milder than other vinegars, making it perfect for delicate noodle dishes.
Garlic brings aromatic pungency that becomes sweet and mellow when cooked with the chicken. I always choose fresh garlic over jarred because those few extra seconds of mincing deliver noticeably better flavor in the finished dish.
From Start to Finish
Step 1. Betty always starts by soaking the vermicelli noodles in a bowl covered with boiling water, then placing a lid or plate on top for 2-4 minutes. After years of making this, I learned to set a timer because over-soaked noodles become mushy while under-soaked ones stay tough.
Step 2. While the noodles soak, slice your chicken breast thinly against the grain, place it in a bowl with 1 tablespoon of sweet soy sauce, and stir to coat evenly. This quick marinade adds flavor and helps keep the chicken tender.
Step 3. I have found that prepping all your vegetables before you start cooking makes the actual cooking process smooth and stress-free. Chop the Chinese cabbage, cut carrots into thin matchsticks, slice onions thinly, and mince the garlic.
Step 4. In a mixing jug, combine the remaining 2 tablespoons sweet soy sauce, regular soy sauce, rice vinegar, cornstarch, and chicken broth, whisking well until the cornstarch dissolves completely. This becomes your flavor-packed sauce.
Step 5. Heat 1 tablespoon oil in your large frying pan or wok over medium-high heat, add the marinated chicken along with the garlic, and fry for 4-5 minutes until the chicken is cooked through and golden at the edges. The key I discovered is not moving the chicken too much at first, which helps it develop color. Remove and set aside.
Step 6. In the same pan, push any remaining ingredients to the side, add your beaten eggs, and let them set for just a moment before scrambling. My family prefers when I keep the eggs in large, fluffy pieces rather than breaking them into tiny bits.
Step 7. Add the remaining tablespoon of oil along with chopped cabbage, onion, carrots, and edamame, season with salt, and stir-fry over high heat for 5-7 minutes until the vegetables are tender but still have some bite.
Step 8. Add the prepared sauce mixture and your drained noodles to the pan, stirring everything together so the sauce coats every strand evenly and the noodles absorb all those wonderful flavors.
Step 9. Return the cooked chicken to the pan and continue cooking while tossing everything together until the sauce thickens beautifully, about 2 minutes. These High Protein Chicken Vermicelli Noodles taste best when served immediately while hot, garnished with spring onions, fresh coriander, chili flakes, and sesame seeds.
Leftover Magic
I typically store these noodles in shallow airtight containers in the refrigerator where they will stay fresh for 3-4 days. The vermicelli will absorb some of the sauce as it sits, but the flavor intensifies overnight, making leftovers genuinely delicious. Betty’s method is to portion them into individual servings right away, which makes grabbing lunch throughout the week incredibly convenient.
This dish does not freeze as well as some others because the delicate vermicelli can become mushy when thawed, so I recommend only making what you will eat within a few days. However, you can freeze the cooked chicken and sauce separately for up to 2 months, then cook fresh noodles and vegetables when you are ready to eat.
For the best texture, I reheat these noodles in a skillet over medium heat with a splash of water or chicken broth, stirring gently for 3-4 minutes until heated through. The microwave works too. Heat in 1-minute intervals at 70% power, stirring between each interval and adding a teaspoon of water to prevent drying. My preference is always the stovetop method because it brings back some of that fresh-cooked texture and allows you to crisp up any vegetables that may have softened.
Building the Perfect Plate
Fresh Spring Rolls – Crisp vegetables and herbs wrapped in rice paper provide a cooling, crunchy contrast to the warm noodles and add even more vegetables to your meal.
Asian Cucumber Salad – Thinly sliced cucumbers marinated in rice vinegar with a touch of sugar and sesame oil offer refreshing acidity that cuts through the richness of the protein-packed noodles.
Garlic Butter Chicken with Broccoli – Simple green vegetables seasoned with garlic complement these noodles perfectly without competing with the delicate Asian flavors already present.
Healthy Chicken Pad Thai – Another fantastic high-protein noodle option that brings different Thai-inspired flavors to your meal prep rotation.
Fried Rice Noodles – Additional crisp, protein-rich vegetables seasoned simply with sea salt round out the meal with satisfying crunch.
Street Style Thai Drunken Noodles – For noodle enthusiasts, this spicy Thai option makes an excellent companion dish for special gatherings.
Coconut Curry Chicken Rice Noodles – If you love this noodle format, this curry version offers bold flavors while maintaining high protein content.
FAQs
While vermicelli works best for authentic texture, I recommend thin rice noodles or angel hair pasta as substitutes. Just cook them according to package directions instead of soaking.
Betty’s solution is to drain them well after soaking, give them a gentle shake to remove excess water, and toss them immediately with a tiny bit of oil if you are not using them right away.
Absolutely. Many home cooks find success substituting the chicken with extra-firm tofu or additional vegetables, and using vegetable broth instead of chicken broth maintains the high protein content.
High Protein Chicken Vermicelli Noodles (One Pot)
Ingredients
Equipment
Method
- Place dried vermicelli noodles in a bowl and cover with boiling water. Cover with a lid or plate for 2-4 minutes, then drain and gently shake to remove excess water. Set aside
- Thinly slice the chicken breast and place in a bowl. Add 1 tbsp sweet soy sauce and stir to evenly coat. Let marinate while you prep vegetables
- Chop Chinese cabbage, slice carrots into thin matchsticks, thinly slice onions, and mince garlic
- In a mixing jug, combine remaining 2 tbsp sweet soy sauce, regular soy sauce, rice vinegar, cornstarch, and chicken broth. Mix well and set aside
- In the same pan, push remaining ingredients to the side. Add beaten eggs and scramble until cooked. Mix with other ingredients
- Add remaining 1 tbsp oil to the pan along with chopped cabbage, onion, carrots, and edamame. Season with salt and stir-fry on high heat for 5-7 minutes until vegetables are tender
- Add the sauce mixture and drained noodles to the pan, stirring to combine everything well
- Return the cooked chicken to the pan and continue to cook, tossing everything together until the sauce thickens, about 2 minutes
- Serve hot with a sprinkle of chopped spring onion, fresh coriander, chili flakes, and sesame seeds
