Vermicelli rice noodles are a versatile ingredient that can be used in a variety of Asian-inspired dishes. These thin, delicate noodles are made from rice flour and have a light, airy texture. In this article, I will instruct you on 4 easy recipes for enjoying this type of noodles
1. Chicken Vermicelli Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 clove Garlic, minced
- 1 small Yellow Onion, thinly sliced
- 1 Small Chicken Breast
- 1 tablespoon Chicken Powder (or substitute with 1 chicken bouillon cube)
- 1 teaspoon Annatto Powder (or substitute with 1/2 tsp turmeric powder)
- 1/2 teaspoon Salt (add gradually)
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Red Chili Flakes
- 2 tablespoon Green Onion, chopped
- 3 cups Chicken Broth (or substitute with vegetable broth)
- 50 – 75g Vermicelli rice Noodles
- Cilantro, chopped (add as much or less as desired)
Instructions
In a large pot, heat the olive oil over medium heat. Add the minced garlic and thinly sliced onion. Sauté for 2-3 minutes until the onions are translucent.
Add the chicken breast to the pot. Sprinkle the chicken powder (or 1 chicken bouillon cube), annatto powder (or 1/2 tsp turmeric powder), salt, black pepper, and red chili flakes over the chicken. Cook for 3-4 minutes, turning the chicken occasionally to ensure even cooking.
Pour in the 3 cups of chicken broth (or vegetable broth). Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the chicken is cooked through and no longer pink in the center.
Remove the chicken breast from the pot and shred or chop it into bite-sized pieces. Return the shredded chicken to the pot.
Add the vermicelli noodles to the soup and cook for an additional 3-5 minutes, or until the noodles are tender.
Stir in the chopped green onions and adjust the seasoning with salt and pepper to taste.
Ladle the chicken vermicelli soup into bowls and garnish with the chopped cilantro.
Serve hot and enjoy your flavorful Chicken Vermicelli Soup!
2. Stir Fry Vermicelli Noodles With Chicken
Ingredients
- 12 oz Vermicelli rice noodles
- 3 tbsp vegetable oil
- 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
- Salt and black pepper to taste
- 1 red bell pepper, or 1/2 red and 1/2 green, sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portobello mushrooms, sliced
- 1 tbsp fresh ginger, peeled and grated
- 1/2 cup chicken broth
- 2 tbsp soy sauce, NOT low-sodium
- 2 tbsp ketchup
- 1 tsp cornstarch
- Few drizzles of sesame oil
Instructions
Bring a large pot of water to a boil. Once the water is boiling, add the vermicelli noodles and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight bite to them. Drain the noodles and set aside.
Heat the vegetable oil in a large wok or skillet over high heat. Add the sliced chicken and season with salt and black pepper. Stir-fry the chicken for 3-5 minutes until it’s no longer pink.
Add the sliced bell peppers, chopped broccoli, and sliced mushrooms to the wok. Sauté for 2-3 minutes, until the vegetables are tender-crisp.
Push the protein and vegetables to the side of the wok. Add the grated ginger to the empty space and let it sizzle for 30 seconds to release its aroma.
In a small bowl, whisk together the chicken broth, soy sauce, ketchup, and cornstarch. Pour this sauce mixture into the wok and bring to a simmer.
Add the cooked vermicelli noodles to the wok and toss everything together, using tongs or chopsticks, to coat the noodles in the sauce.
Cook for 2-3 minutes, until the sauce has thickened and the noodles are heated through.
Remove from heat and drizzle a few drops of sesame oil over the stir-fry.
Serve the vermicelli noodles stir-fry hot, garnished with additional sliced green onions or chopped cilantro if desired.
3. Vermicelli Noodles Bowl
Ingredients
For the Lemongrass Chicken
- 1/2 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon brown sugar or honey
- 1-2 cloves garlic, minced
- 1 stalk lemongrass, cut into 3-inch pieces
- 1/2 small onion, sliced
- 1 lb boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
For the Noodle Bowls
- 8 oz dried vermicelli rice noodles
- 1 medium cucumber, julienned
- 2 medium carrots, julienned
- 1/4 cup fresh cilantro, coarsely chopped
- 1 tablespoon roasted peanuts
- 1 lime, cut into wedges for serving
For the Nuoc Cham (Vietnamese Vinegar Chili Sauce)
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1/4 cup water
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground black or white pepper
- 1/2 teaspoon finely chopped red chili (or to taste)
Instructions
Make the Lemongrass Chicken: In a bowl, combine the vegetable oil, soy sauce, fish sauce, sesame oil, and brown sugar/honey. Add the minced garlic, lemongrass, and sliced onion. Add the chicken cubes and toss to coat. Marinate for 30 minutes.
Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, until the chicken is cooked through. Remove from heat and set aside.
Make the Nuoc Cham Sauce: In a small bowl, whisk together the fish sauce, rice vinegar, water, sesame oil, sugar, and pepper. Stir in the chopped red chili. Set aside.
Cook the Vermicelli Noodles: Bring a large pot of water to a boil. Once the water is boiling, add the vermicelli noodles and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight bite to them. Drain and rinse under cold water then set aside.
Assemble the Vermicelli Noodle Bowls: Divide the cooked vermicelli noodles among 4 bowls. Top each bowl with the lemongrass chicken, julienned cucumber, julienned carrots, and chopped cilantro. Sprinkle with the roasted peanuts.
Serve the vermicelli noodle bowls with the prepared nuoc cham sauce and lime wedges on the side.
4. Vermicelli Noodle Salad with Tangy Dressing
Ingredients
- 7 oz (200g) thin vermicelli rice noodles, dried
- 3 cups julienned cucumber (about 2 cucumbers)
- 3 cups julienned carrots (about 2 medium carrots)
- 2 1/3 cups packed fresh herbs (basil, cilantro, mint, scallions)
- 2 jalapeño peppers, sliced into thin rounds (optional)
- Lime wedges for serving (optional)
- Crushed peanuts for garnish (optional)
Dressing
- 1/4 cup fish sauce (use soy sauce for vegan option)
- 1/4 cup sugar
- 1/3 cup water
- 2 Tbsp fresh lime juice (about 1/2 lime)
- 2 tsp rice wine vinegar
- 1 clove garlic, minced
- 1 small Thai chili pepper, finely diced (optional)
Instructions
Bring a large pot of water to a boil. Once the water is boiling, add the vermicelli noodles and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight bite to them. Next, drain and rinse under cold water then set aside. You can toss them with a small amount of oil to keep them from sticking.
In a large bowl, combine the julienned cucumber, carrots, and fresh herbs.
Make the dressing: In a small bowl, whisk together the fish sauce (or soy sauce), sugar, water, lime juice, rice wine vinegar, garlic, and Thai chili (if using).
Add the cooked vermicelli noodles to the bowl with the vegetables. Pour the dressing over the top and toss gently to combine.
Top the salad with the sliced jalapeños, if using.
Serve the vermicelli noodle salad chilled or at room temperature, with lime wedges on the side. Garnish with crushed peanuts if desired.
Vermicelli noodles are a versatile ingredient that can bring a light, airy texture to all kinds of Asian-inspired meals. With these 4 easy recipes, I hope that you can enjoy vermicelli noodles in soups, salads, stir-fries and more.