Vermicelli Noodles With Ginger, Chicken And Vegetab

Name: Vermicelli Noodles With Ginger, Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 packet Vermicelli noodles, brown rice noodles if available; 3 carrots, julienne style; 1 knuckle of ginger, cut into matchsticks; 1 handful mushrooms, any kind or assortment; 2 garlic cloves, chopped; 1 pound boneless, skinless chicken breast - cut into small pieces; 1 bunch cilantro, rough chop; 1 lime; 1 handful cashews or other nut, crushed; 2-4 tablespoons organic, low sodium chicken stock; 2 tablespoons olive oil; 3 splashes gluten free tamari sauce; 3 drops red pepper hot sauce

Servings: persons

1/2 packet Vermicelli noodles, brown rice noodles if available
3 carrots, julienne style
1 knuckle of ginger, cut into matchsticks
1 handful mushrooms, any kind or assortment
2 garlic cloves, chopped
1 pound boneless, skinless chicken breast - cut into small pieces
1 bunch cilantro, rough chop
1 lime
1 handful cashews or other nut, crushed
2-4 tablespoons organic, low sodium chicken stock
2 tablespoons olive oil
3 splashes gluten free tamari sauce
3 drops red pepper hot sauce

1
Prep all vegetables and chicken. Soak vermicelli noodles in bowl of hot water until soft but with a slight bit of crunch to it still - about 10 min. Drain and leave in bowl.
2
Heat olive oil over medium high heat in large skillet. Add ginger and garlic. Saute for 1 minute. Add chicken, mushrooms and carrots. Add some chicken broth - just enough to wet the pan. Cook for about 5-7 minutes or until chicken cooked through. Add more chicken broth while cooking if pan becomes dry.
3
Prep nuts and cilantro. Once the chicken mix is cooked, add noodles and a few good splashes of tamari and hot sauce to suit your taste. Squeeze juice of 1/2 a lime into pan. Mix. May need to use a salad tong technique to mix veg, sauce and noodles together. Cook in pan for another 2 min and then remove to shallow bowls. Sprinkle with cilantro, nuts and serve with lime wedge.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 packet Vermicelli noodles, brown rice noodles if available, 3 carrots, julienne style, 1 knuckle of ginger, cut into matchsticks, 1 handful mushrooms, any kind or assortment, and more.

Yes, Vermicelli Noodles With Ginger, Chicken And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vermicelli Noodles With Ginger, Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions