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High Protein Chicken Vermicelli Noodles Easy One Pot 25-Minute Recipe

High Protein Chicken Vermicelli Noodles (One Pot)

This easy high-protein vermicelli noodles recipe is whipped up in 20 minutes with extra chicken, edamame, and eggs. It's nutritious, light and packed with protein. Plus it's a one-pan dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz vermicelli rice noodles
  • 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
  • salt 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
  • spring onions sliced, for garnish
  • fresh coriander chopped, for garnish
  • chili flakes optional, for garnish
  • sesame seeds optional, for garnish

Equipment

  • Large frying pan or wok
  • mixing bowl
  • Mixing jug
  • whisk

Method
 

  1. 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
  2. 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
  3. Chop Chinese cabbage, slice carrots into thin matchsticks, thinly slice onions, and mince garlic
  4. 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
  5. Heat 1 tbsp oil in a large frying pan or wok over medium-high heat. Add marinated chicken and garlic. Fry for 4-5 minutes until cooked through and golden. Remove chicken and set aside
  6. In the same pan, push remaining ingredients to the side. Add beaten eggs and scramble until cooked. Mix with other ingredients
  7. 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
  8. Add the sauce mixture and drained noodles to the pan, stirring to combine everything well
  9. Return the cooked chicken to the pan and continue to cook, tossing everything together until the sauce thickens, about 2 minutes
  10. Serve hot with a sprinkle of chopped spring onion, fresh coriander, chili flakes, and sesame seeds

Notes

Do not over-soak the vermicelli or it will become mushy. Prep all ingredients before starting to cook for smoothest process. Best served immediately but reheats well on stovetop.
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