Vermicelli Noodle Bowl Recipe

Vermicelli noodles: Thin rice noodles that cook quickly and have a delicate texture.

Cooked chicken breast: Shredded for easy mixing and a lean source of protein.

Carrot: Julienne for a crunchy texture and a touch of sweetness.

Cucumber: Julienne for a refreshing and crisp bite.

Bean sprouts: Adds a fresh and crunchy element to the bowl.

Fresh mint leaves: Provides a burst of aromatic freshness.

Fresh cilantro leaves: Adds a citrusy and slightly peppery flavor.

Crushed peanuts: Adds a crunchy texture and nutty flavor.

Fish sauce: A salty and savory condiment essential in many Asian dishes.

Lime juice: Adds a tangy and zesty flavor to the dressing.

Sugar: Balances the flavors in the dressing with a touch of sweetness.

Garlic: Minced to add a pungent and aromatic flavor.

Red chili: Sliced for a bit of heat and color.

When preparing the vermicelli noodles, make sure to rinse them under cold water after cooking. This helps to stop the cooking process and prevents the noodles from becoming too soft or mushy. Additionally, it keeps them from sticking together, ensuring a better texture for your noodle bowl.

• vermicelli noodles - Substitute with rice noodles: Rice noodles have a similar texture and are often used interchangeably in Asian dishes.

• cooked chicken breast - Substitute with tofu: Tofu is a great plant-based protein that can be shredded or cubed to mimic the texture of chicken.

• carrot - Substitute with bell pepper: Bell peppers add a similar crunch and a sweet flavor that complements the dish.

• cucumber - Substitute with zucchini: Zucchini can be julienned and provides a similar texture and mild flavor.

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh taste, making them a good alternative.

• fresh mint leaves - Substitute with basil leaves: Basil provides a different but equally refreshing flavor that works well in the dish.

• fresh cilantro leaves - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• crushed peanuts - Substitute with crushed cashews: Cashews have a similar texture and a slightly sweet flavor that complements the dish.

• fish sauce - Substitute with soy sauce: Soy sauce provides a salty, umami flavor that can replace fish sauce, especially for those who prefer a vegetarian option.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor that can replace lime juice.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note that can replace sugar.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can replace garlic.

• red chili - Substitute with jalapeño: Jalapeños offer a similar level of heat and can be sliced to replace red chili.

• Allow the vermicelli noodles and other ingredients to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the noodle bowl to an airtight container. If possible, use a shallow container to ensure even cooling.
• Store the container in the refrigerator. The vermicelli noodle bowl can be kept fresh for up to 3 days.
• For the best texture, store the crushed peanuts separately and add them just before serving.
• If you plan to freeze the vermicelli noodle bowl, avoid adding fresh herbs like mint and cilantro before freezing. These can be added fresh after thawing.
• To freeze, place the cooled noodle bowl in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of storage time. The vermicelli noodle bowl can be frozen for up to 2 months.
• When ready to eat, thaw the noodle bowl in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.
• Once thawed, reheat the noodle bowl gently in the microwave or on the stovetop. Add a splash of fish sauce or lime juice to refresh the flavors.
• Garnish with fresh mint, cilantro, and crushed peanuts just before serving to maintain their vibrant taste and texture.

• Microwave Method:

  1. Place the vermicelli noodle bowl in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the noodles moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and heat in additional 30-second intervals if needed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or sesame oil to the skillet.
  3. Add the vermicelli noodle bowl to the skillet, stirring occasionally.
  4. Cook for 3-5 minutes until the noodles and chicken are heated through.
  5. If the noodles seem dry, add a splash of water or chicken broth.

• Steaming Method:

  1. Place the vermicelli noodle bowl in a heatproof dish that fits into your steamer.
  2. Fill the steamer with water and bring it to a boil.
  3. Place the dish in the steamer and cover with the lid.
  4. Steam for 5-7 minutes until the noodles and chicken are thoroughly heated.
  5. Carefully remove the dish from the steamer and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the vermicelli noodle bowl in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 10-15 minutes, checking halfway through to stir and ensure even heating.
  5. Remove from the oven once heated through and serve immediately.

• Boiling Water Method:

  1. Bring a pot of water to a gentle boil.
  2. Place the vermicelli noodle bowl in a heatproof colander or strainer.
  3. Submerge the colander in the boiling water for 1-2 minutes.
  4. Remove the colander and let the excess water drain off.
  5. Transfer the reheated noodles and chicken to a serving bowl and enjoy.

• Pot: Used to cook the vermicelli noodles according to package instructions.

• Colander: Used to drain the cooked vermicelli noodles.

• Mixing bowl: Used to combine fish sauce, lime juice, sugar, garlic, and red chili for the dressing.

• Large bowl: Used to combine cooked noodles, shredded chicken, carrot, cucumber, bean sprouts, mint, and cilantro.

• Knife: Used to julienne the carrot and cucumber, and to mince the garlic.

• Cutting board: Used as a surface to julienne the carrot and cucumber, and to mince the garlic.

• Measuring cups: Used to measure the bean sprouts, mint leaves, cilantro leaves, and crushed peanuts.

• Measuring spoons: Used to measure the fish sauce, lime juice, and sugar.

• Tongs: Used to toss the noodle mixture with the dressing.

• Serving bowls: Used to serve the finished vermicelli noodle bowl.

• Spoon: Used to stir the dressing until the sugar dissolves.

Prepare ingredients in advance: Shred the chicken, julienne the carrot and cucumber, and mince the garlic ahead of time to streamline the process.

Use pre-cooked chicken: Save time by using store-bought rotisserie chicken instead of cooking it yourself.

Batch make the dressing: Mix a larger quantity of the dressing and store it in the fridge for future use.

Opt for pre-cut vegetables: Purchase pre-julienned carrots and cucumbers from the store to cut down on prep time.

Cook noodles in advance: Prepare the vermicelli noodles earlier in the day and store them in the fridge until needed.