One-Pot High Protein Chicken Vermicelli Noodles (Print Version)
Quick & easy one-pot high protein chicken vermicelli noodles. Enjoy a flavorful, satisfying meal with minimal cleanup, perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
# Ingredients:
→ Hearty Protein & Aromatics
01 -
1 tbsp neutral oil
02 -
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
03 -
1 yellow onion, chopped
04 -
4 cloves garlic, minced
05 -
1 inch fresh ginger, grated
→ Silky Noodle Foundation
06 -
6 oz dried rice vermicelli noodles
07 -
3 cups low-sodium chicken broth
08 -
1 cup shredded carrots
09 -
2 cups fresh spinach
→ Umami-Rich Sauce
10 -
1/4 cup low-sodium soy sauce
11 -
2 tbsp oyster sauce
12 -
1 tbsp rice vinegar
13 -
1 tsp sesame oil
14 -
1 tsp Sriracha (optional, for heat)
15 -
Salt and black pepper to taste
→ Fresh Finishers
16 -
1/4 cup chopped fresh cilantro
17 -
2 green onions, sliced
18 -
1 lime, cut into wedges (for serving)
# Instructions:
01 -
Heat 1 tbsp neutral oil in a large pot over medium-high heat. Add 1 lb boneless, skinless chicken breast, cut into 1-inch pieces, and cook until lightly browned. Stir in 1 yellow onion, chopped, 4 cloves minced garlic, and 1 inch grated fresh ginger. Sauté for 2-3 minutes until fragrant, building the base for your One-Pot High Protein Chicken Vermicelli Noodles.
02 -
In a small bowl, combine 1/4 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp Sriracha (optional). Whisk well to create the flavorful base for your One-Pot High Protein Chicken Vermicelli Noodles.
03 -
Pour 3 cups low-sodium chicken broth into the pot with the chicken and aromatics. Stir in 1 cup shredded carrots and the prepared sauce mixture. Bring to a gentle simmer, ensuring all flavors meld beautifully for your One-Pot High Protein Chicken Vermicelli Noodles.
04 -
Add 6 oz dried rice vermicelli noodles to the simmering liquid. Push them down to submerge. Cover and cook for 5-7 minutes, or until noodles are tender and most liquid is absorbed. Stir occasionally to prevent sticking.
05 -
Stir in 2 cups fresh spinach until just wilted, about 1-2 minutes. Season the One-Pot High Protein Chicken Vermicelli Noodles with salt and black pepper to taste. Ensure the spinach is vibrant green and tender, adding a fresh touch.
06 -
Remove the pot from heat. Garnish generously with 1/4 cup chopped fresh cilantro and 2 sliced green onions. Serve immediately with 1 lime, cut into wedges, for a bright, zesty finish.
# Notes:
01 -
For a vegetarian option, substitute chicken with 1 lb firm tofu, pressed and cubed, and use vegetable broth.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
03 -
Adjust the Sriracha to your preferred spice level, or omit it for a milder dish. A sprinkle of crushed peanuts adds a nice crunch.
04 -
Ensure you don't overcook the vermicelli noodles; they cook quickly. They should be tender but still have a slight chew.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Grater
07 -
Spatula or wooden spoon
# Nutrition Facts (Per Serving):
Calories: 367 kcal
Total Fat: 7 g
Total Carbohydrate: 44 g
Protein: 29 g