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chicken stir fried vermicelli easy asian noodle recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Coconut Lime Chicken Stir Fried Vermicelli is a quick and flavorful dish inspired by Southeast Asian street food. It features tender chicken, crisp vegetables, and delicate rice noodles coated in a luscious coconut-lime sauce.
Ingredients
Scale
- 200 g (7 oz) rice vermicelli
- 300 g (10.5 oz) chicken breast, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 2 tbsp (30 ml) soy sauce (halal)
- 1 tbsp (15 ml) fish sauce (halal)
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) sugar
- ½ tsp (2.5 g) white pepper
- 100 ml (½ cup) coconut cream
- Zest of 1 lime
- Juice of 1 lime (≈2 tbsp /30 ml)
- 1 tbsp (15 ml) toasted coconut flakes
- Fresh cilantro leaves, chopped
- 1 lime wedge
Instructions
- Soak Vermicelli: Soak rice vermicelli in hot water for 5-7 minutes, drain.
- Prepare Sauce: Whisk coconut cream, lime zest, lime juice, sugar, and sesame oil.
- Stir-Fry Chicken: Stir-fry sliced chicken in oil until cooked through.
- Sauté Vegetables: Stir-fry garlic, onion, bell pepper, and carrot until crisp-tender.
- Combine Noodles: Add vermicelli, soy sauce, and white pepper to the wok, toss.
- Add Sauce: Pour coconut-lime sauce over noodles, toss until coated.
- Reheat Chicken: Add chicken back to wok, combine.
- Serve: Plate and garnish with coconut flakes, cilantro, and a lime wedge.
Notes
For best results, use a very hot wok and adjust the lime juice and sugar to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Asian
- Method: Stir Fry
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg