Vermicelli Chicken Noodle Bowl

Instagram is full of all the latest foodie trends and crazes and right now, it’s all about Nourish Bowls! I can easily understand why – they’re fresh, easy and a great way to get in those extra veggies! Not to mention they look great. For me, noodles are an essential to any good bowl, so today I’m sharing my Vermicelli Chicken Noodle Bowl recipe!

I created this recipe because I was sick of packing sandwiches for lunch and I needed something….different. Something that wasn’t bread. My tip for making this bowl to take to work is to cook the chicken and prepare the noodles the night before, then all you have to do in the morning is chop the veggies and assemble. Easy.

In my opinion there’s nothing better to have for lunch in Summer than a nice fresh noodle bowl; especially in Australia when it’s a sweltering 40’c. I don’t know about you, but sometimes, during these times, a sandwich just doesn’t cut it. What I need, and if you’re reading this post I’m sure you do too, is a fresh, make ahead lunch that I can easily take to work with no drama… that’s not too much to ask for, is it? Of course it’s not, and I’ve got you covered.

Vermicelli noodles are vital to this recipe. I usually like to go with a thinner noodle, but if you prefer you can use a thicker type. The veggies are completely adaptable to your taste preferences and what you have available, but just a word of advice – I like to use veggies that can be eaten raw, mainly to make it fresher and easier. The dressing is also quite important, but don’t worry about that because my honey-soy dressing is so easy and delicious that you won’t need anything else.

Vermicelli Chicken Noodle Bowl

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

1 small carrot
1/3 of a cucumber
1/4 red capsicum
150g vermicelli rice noodles
1 chicken thigh fillet
salt & pepper, to taste
1 tbsp olive oil

For the Dipping Sauce

2 tbsp soy sauce
2 tbsp pure honey
1/2 tsp sesame seeds

Directions

Soak noodles in boiling water for 4-5 minutes or until softened. Place frypan on medium-high heat and add oil. Season chicken with salt and pepper, to taste and grill in pan. Meanwhile, slice cucumber, grate carrot into ribbons and finely dice capsicum. Add noodles to serving bowl and place veggies on top. Cut up chicken and add to bowl. To make the sauce, combine all ingredients in a small bowl and stir to combine. Pour all over noodle bowl and enjoy!

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