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Chicken with vermicelli noodles

Chicken with vermicelli noodles
Chicken with vermicelli noodles

Ingredients A

  • 250g packet bean thread vermicelli noodles
  • 1 tablespoon rice bran oil
  • 4 (550g) chicken thigh fillets, cut into 1cm cubes
  • 2 garlic cloves, chopped
  • cm piece fresh ginger, finely grated
  • 2 medium carrots, peeled, halved lengthways, sliced diagonally
  • 1 red capsicum, thinly sliced
  • 1 bunch asparagus, sliced diagonally
  • 1/4 teaspoon Chinese five spice powder
  • 1/2 cup plum sauce
  • Fresh coriander leaves, to serve


  • Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 minutes or until just tender. Drain.
  • Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes or until just beginning to brown. Add garlic, ginger, carrot and capsicum. Stir-fry for 2 minutes. Add asparagus, spice powder, sauce and noodles. Stir-fry for 2 minute
  • Season with pepper. Serve with coriander leaves.
  • Note

    Author: Michelle Noerianto
    Image credit: Ben Dearnley
    Publication: Super Food Ideas