Coconut Lime Chicken Stir Fried Vermicelli

Craving a vibrant and flavorful meal that comes together quickly? Look no further than this Coconut Lime Chicken Stir Fried Vermicelli! This dish is a delightful fusion of textures and tastes – tender chicken, crisp-tender vegetables, delicate rice vermicelli noodles, all coated in a luscious coconut-lime sauce. Inspired by the vibrant street food scene of Southeast Asia, this recipe is perfect for a weeknight dinner or a casual weekend gathering. It’s a guaranteed crowd-pleaser that’s both satisfying and refreshing. The balance of sweet, savory, and tangy flavors will leave you wanting more! This recipe is also easily adaptable to your preferences – feel free to adjust the spice level or add your favorite vegetables. Let’s dive into the ingredients you’ll need to create this culinary masterpiece.

Ingredients

• 200 g (7 oz) dried rice vermicelli: Also known as rice noodles, vermicelli are thin, delicate noodles made from rice flour. They cook quickly and absorb flavors beautifully. Ensure you use rice vermicelli specifically, as other types of noodles won’t have the same texture.
• 300 g (10.5 oz) chicken breast, thinly sliced: Chicken breast provides a lean protein source. Slicing it thinly ensures it cooks quickly and evenly in the stir-fry. You can also use chicken thighs for a richer flavor, but adjust cooking time accordingly.
• 2 tbsp (30 ml) vegetable oil: A neutral-flavored oil like vegetable, canola, or sunflower oil is ideal for stir-frying. It has a high smoke point, which is important when cooking at high heat.
• 3 cloves garlic, minced: Garlic is a foundational flavor in many Asian cuisines. Minced garlic releases its aroma and flavor quickly when stir-fried.
• 1 small onion, thinly sliced: Onions add a subtle sweetness and depth of flavor. Thinly slicing them ensures they cook quickly and become slightly caramelized.
• 1 red bell pepper, julienned: Red bell peppers contribute a vibrant color and a slightly sweet, crisp texture. Julienning (cutting into thin strips) ensures even cooking.
• 1 carrot, julienned: Carrots add a touch of sweetness and a satisfying crunch. Like the bell pepper, julienning them ensures they cook evenly.
• 2 tbsp (30 ml) soy sauce (halal): Soy sauce provides a savory umami flavor. Using halal soy sauce ensures it meets dietary requirements.
• 1 tbsp (15 ml) fish sauce (halal): Fish sauce adds a complex, salty, and umami flavor that is characteristic of Southeast Asian cuisine. Halal fish sauce is available for those with dietary restrictions.
• 1 tsp (5 ml) sesame oil: Sesame oil imparts a nutty aroma and flavor. A little goes a long way, so use it sparingly.
• 1 tsp (5 g) sugar: Sugar balances the savory and salty flavors, creating a harmonious taste.
• ½ tsp (2.5 g) ground white pepper: White pepper has a more delicate flavor than black pepper and is commonly used in Asian cuisine.
• 100 ml (½ cup) coconut cream: Coconut cream provides a rich, creamy base for the sauce. It’s thicker and more flavorful than coconut milk.
• Zest of 1 lime: Lime zest adds a bright, citrusy aroma and flavor. Be sure to zest only the green part of the peel, avoiding the white pith which can be bitter.
• Juice of 1 lime (≈2 tbsp /30 ml): Lime juice provides a tangy acidity that balances the richness of the coconut cream.
• 1 tbsp (15 ml) toasted coconut flakes, plus extra for garnish: Toasted coconut flakes add a delightful crunch and a subtle coconut flavor.
• Fresh cilantro leaves, chopped — for garnish: Cilantro adds a fresh, herbaceous flavor.
• 1 lime wedge — for garnish: A lime wedge adds a visual appeal and allows diners to add an extra burst of citrus flavor.

Step-by-Step Instructions for Coconut Lime Chicken Stir Fried Vermicelli

1. Soak the Vermicelli: Bring a pot of hot water to a boil. Remove from the heat and add the dried rice vermicelli. Let it soak for 5-7 minutes, or until softened but still slightly firm. This prevents the noodles from becoming mushy during the stir-fry. Drain the vermicelli thoroughly and set aside.
2. Prepare the Coconut-Lime Sauce: In a small bowl, whisk together the coconut cream, lime zest, lime juice, sugar, and sesame oil. Whisk until the sugar is dissolved and the sauce is smooth and glossy. Taste and adjust the lime juice or sugar to your preference – the balance of sweet and tangy is key!
3. Stir-Fry the Chicken: Heat a wok or large skillet over high heat. Add the vegetable oil. Once the oil is shimmering, add the thinly sliced chicken breast. Stir-fry for 3-4 minutes, until the chicken is golden brown and cooked through. Ensure the chicken is fully cooked before removing it from the wok to prevent any food safety concerns. Transfer the cooked chicken to a plate and set aside.
4. Sauté the Vegetables: If needed, add a splash more oil to the wok. Add the minced garlic, thinly sliced onion, julienned red bell pepper, and julienned carrot. Stir-fry for 2 minutes, until the vegetables are crisp-tender. Don’t overcook the vegetables; they should retain some crunch.
5. Combine Noodles and Seasonings: Return the drained vermicelli to the wok. Drizzle with soy sauce and fish sauce, and sprinkle with ground white pepper. Toss everything together for about 1 minute, ensuring the noodles are evenly coated with the seasonings.
6. Add the Sauce and Cook: Pour the prepared coconut-lime sauce over the noodles. Toss continuously for 1-2 minutes, until the sauce coats the vermicelli and creates a glistening finish. The sauce should thicken slightly as it cooks.
7. Reheat Chicken and Combine: Add the cooked chicken back to the wok. Mix briefly to reheat the chicken and combine it with the noodles and sauce. Be careful not to overcook the chicken at this stage.
8. Serve and Garnish: Plate the stir-fried vermicelli in a shallow bowl or plate. Drizzle any remaining sauce over the top. Sprinkle with toasted coconut flakes and chopped cilantro. Finish with a lime wedge on the side for a pop of color and extra flavor. Serve immediately while hot and glossy.

Tips for the Best Flavor

The key to a truly exceptional Coconut Lime Chicken Stir Fried Vermicelli lies in balancing the flavors. Don’t be afraid to adjust the lime juice and sugar in the sauce to suit your taste. Using fresh lime juice and good-quality coconut cream makes a significant difference. Also, ensure your wok is very hot before adding the ingredients – this creates that desirable ‘wok hei’ or smoky flavor.

Choosing the Right Vermicelli

Rice vermicelli comes in varying thicknesses. For this recipe, a medium-thickness vermicelli works best. Thinner vermicelli can become too fragile and break easily during stir-frying, while thicker vermicelli may not absorb the sauce as well. Look for vermicelli that is white and translucent, indicating good quality.

Why Coconut and Lime Work So Well Together

The combination of coconut and lime is a classic pairing in Southeast Asian cuisine, and for good reason! The creamy richness of coconut milk beautifully complements the bright, zesty acidity of lime. This creates a harmonious balance of flavors that is both refreshing and satisfying. In this dish, the coconut-lime sauce not only flavors the noodles but also tenderizes the chicken, resulting in a truly flavorful and aromatic experience.

Variations and Additions

Feel free to customize this Coconut Lime Chicken Stir Fried Vermicelli to your liking! You can add other vegetables such as snow peas, mushrooms, or bean sprouts. For a spicier kick, add a pinch of red pepper flakes or a dash of chili sauce to the sauce. Shrimp or tofu can be substituted for the chicken for a different protein option.

Frequently Asked Questions (FAQ)

• Can I make this dish ahead of time? While best served immediately, you can prepare the sauce and chop the vegetables in advance. However, it’s not recommended to stir-fry the entire dish ahead of time, as the noodles can become sticky.
• Is fish sauce essential? Fish sauce adds a unique umami flavor that is characteristic of Southeast Asian cuisine. However, if you are vegetarian or prefer not to use fish sauce, you can substitute it with a vegetarian fish sauce or a bit more soy sauce.
• What if I don’t have a wok? A large skillet can be used as a substitute for a wok, but a wok’s sloped sides are ideal for stir-frying.

Enjoy this vibrant and flavorful Coconut Lime Chicken Stir Fried Vermicelli! It’s a quick and easy meal that’s perfect for a weeknight dinner. Don’t forget to save this recipe to Pinterest for later!

chicken stir fried vermicelli easy asian noodle recipe

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• Author: Rachel Morgan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: General

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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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Soak Vermicelli: Soak rice vermicelli in hot water for 5-7 minutes, drain.
2. Prepare Sauce: Whisk coconut cream, lime zest, lime juice, sugar, and sesame oil.
3. Stir-Fry Chicken: Stir-fry sliced chicken in oil until cooked through.
4. Sauté Vegetables: Stir-fry garlic, onion, bell pepper, and carrot until crisp-tender.
5. Combine Noodles: Add vermicelli, soy sauce, and white pepper to the wok, toss.
6. Add Sauce: Pour coconut-lime sauce over noodles, toss until coated.
7. Reheat Chicken: Add chicken back to wok, combine.
8. 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