Looking for a quick dinner that doesn’t skimp on nutrition? This high protein chicken vermicelli noodles recipe delivers a whopping 48 grams of protein per serving and comes together in just one pan. It’s become my weeknight lifesaver when I need something fast, filling, and actually good for my family.
Table of Contents
Ingredients for High Protein Chicken Vermicelli Noodles
I always start by prepping all my ingredients before I heat the pan. This makes the cooking process smooth and stress-free, especially since everything moves quickly once you start. My go-to for vermicelli noodles is any brand labeled “rice stick noodles” – they cook perfectly every time without becoming mushy.
- 6 oz vermicelli rice noodles
- 1.5 lb chicken breast (thinly sliced) – Slicing against the grain gives you the most tender pieces
- 2 cups Chinese cabbage (chopped)
- 1 large carrot (cut into matchsticks)
- 1/2 onion (thinly sliced)
- 3 cloves garlic (minced)
- 3 large eggs (beaten)
- 1 cup edamame (shelled, frozen works great and no need to thaw)
- 2 tbsp rapeseed oil or vegetable oil
- Salt to taste
For the Sauce:
- 3 tbsp sweet soy sauce (divided: 1 tbsp for marinade, 2 tbsp for sauce) – Kikkoman or Lee Kum Kee brands work best in my kitchen
- 2 tbsp regular soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/4 cup chicken broth
For Garnish:
- Spring onions (sliced)
- Fresh coriander (chopped)
- Chili flakes (optional)
- Sesame seeds (optional)
Step-by-Step Instructions
Having all your ingredients measured and ready before you start cooking makes this recipe practically foolproof. These stir-fry style dishes move quickly, and you don’t want to be hunting for ingredients mid-cook.
Step 1: Place the dried vermicelli noodles in a large bowl and cover completely with boiling water. Cover with a lid or plate and let sit for 3-4 minutes until noodles are softened but still slightly firm to the touch. Drain thoroughly and shake gently to remove excess water. Set aside – they’ll finish cooking in the pan later, and slightly underdone is better than mushy.
Step 2: Thinly slice the chicken breast against the grain into bite-sized strips. Place in a bowl, add 1 tablespoon of sweet soy sauce, and stir until evenly coated. Let this marinate while you prep your vegetables – even just 5 minutes makes a noticeable difference in flavor penetration.
Step 3: In a small mixing jug, combine the remaining 2 tablespoons sweet soy sauce, regular soy sauce, rice vinegar, cornstarch, and chicken broth. Whisk well until the cornstarch dissolves completely with no lumps visible. Set aside, but give it a quick stir before using since cornstarch settles.
Step 4: Heat 1 tablespoon of oil in a large frying pan or wok (at least 12 inches) over medium-high heat. Add the marinated chicken and minced garlic. Fry for 4-5 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining and golden brown on the edges. Remove the chicken to a clean plate and set aside.
Step 5: In the same pan (don’t clean it – those browned bits add flavor), add the beaten eggs to one side and scramble until just cooked, about 1-2 minutes. Break them into small pieces with your spatula. Your kitchen should smell amazing at this point.
Step 6: Add the remaining 1 tablespoon of oil to the pan along with the chopped cabbage, onion, carrots, and edamame. Season with a generous pinch of salt and stir-fry on high heat for 3-5 minutes until the vegetables are tender-crisp with slight char at the edges. You want them cooked but still with some bite.
Step 7: Give your sauce mixture a quick stir (the cornstarch settles to the bottom), then pour it into the pan along with the drained noodles. Using tongs or two spatulas, toss everything together constantly, making sure the noodles separate and get evenly coated with sauce.
Step 8: Return the cooked chicken to the pan and continue cooking, tossing everything together constantly for about 2 minutes. The sauce will thicken and become glossy, coating everything beautifully. Watch for that shiny sheen – that’s your visual cue it’s ready.
Step 9: Serve immediately while hot, garnished with sliced spring onions, fresh coriander, chili flakes if you like heat, and sesame seeds for extra flavor and crunch.
Perfect Pairings for This Protein-Packed Noodle Dish
This high protein chicken vermicelli noodles dish is substantial on its own, but these sides complement its Asian flavors beautifully while adding variety to your meal.
Cucumber Salad with Rice Vinegar: A cool, crisp cucumber salad with a light rice vinegar dressing provides refreshing contrast to the warm, savory noodles. The acidity cuts through the richness while keeping the meal light and balanced.
Chicken with Mixed Vegetable Stir Fry: If you’re feeding a crowd or want extra vegetables on the table, this complementary stir-fry adds more variety without clashing flavors. Both dishes share similar cooking techniques and Asian-inspired seasonings.
Steamed Bok Choy with Garlic: Simple steamed bok choy drizzled with garlic oil adds extra greens without overwhelming the plate. It echoes the Asian flavors in the main dish while boosting your vegetable intake.
Bang Bang Chicken Bowl: For meal prep fans, pair this with bang bang chicken bowls throughout the week. Both are high-protein Asian-inspired options that reheat beautifully and keep your weekly menu exciting.
Spring Rolls with Peanut Sauce: Fresh spring rolls filled with herbs and vegetables offer a cool, crunchy appetizer that complements the warm noodles. The peanut dipping sauce adds protein and healthy fats.
Thai Drunken Noodles: Another fantastic noodle option if you want to offer variety. The spicier profile of Thai drunken noodles contrasts nicely with these milder sweet-savory vermicelli noodles for a noodle-themed dinner party.
Keep It Fresh and Delicious
Store leftover high protein chicken vermicelli noodles in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some sauce as they sit, which actually intensifies the flavor. When reheating, add a splash of water or chicken broth to loosen the noodles and restore their texture.
To reheat, skip the microwave and use a large skillet over medium heat instead. Add a tablespoon of water, cover with a lid, and heat for 3-4 minutes, stirring occasionally. This method brings back that fresh-from-the-wok texture much better than microwaving, which can make the noodles gummy and the chicken rubbery.
This dish is incredibly versatile for meal prep too. I often prep double batches of the sliced vegetables and marinated chicken on Sunday, storing them separately in the fridge. On busy weeknights, I can throw this together in under 15 minutes since the prep work is already done. You can also customize the vegetables based on what’s in your fridge – bell peppers, snap peas, or mushrooms all work beautifully. If you love high-protein meals, try my High Protein Chicken Enchiladas or High Protein Creamy Beef Pasta for more protein-packed dinner inspiration.
FAQs
Can I use a different type of noodles?
Yes, you can substitute with rice noodles, udon, or even whole wheat spaghetti. Just adjust the cooking time according to package directions and ensure they’re al dente before adding to the stir-fry.
How can I make this dish even higher in protein?
Add an extra half pound of chicken, double the eggs, or toss in some tofu cubes along with the vegetables. You could also increase the edamame to 1.5 cups for an easy protein boost.
What if I don’t have sweet soy sauce?
Mix regular soy sauce with a teaspoon of honey or brown sugar as a substitute. It won’t be exactly the same, but it creates a similar sweet-savory balance that works well in this recipe.
High Protein Chicken Vermicelli Noodles (One Pot)
Ingredients
Equipment
Method
- Place dried vermicelli noodles in a large bowl and cover completely with boiling water. Cover with a lid or plate and let sit for 3-4 minutes until noodles are softened but still slightly firm to the touch. Drain thoroughly and shake gently to remove excess water. Set aside.
- Thinly slice the chicken breast against the grain into bite-sized strips. Place in a bowl, add 1 tbsp sweet soy sauce, and stir until evenly coated. Let marinate while you prep your vegetables, at least 5 minutes.
- In a small mixing jug, combine remaining 2 tbsp sweet soy sauce, regular soy sauce, rice vinegar, cornstarch, and chicken broth. Whisk well until the cornstarch dissolves completely with no lumps visible. Set aside.
- Heat 1 tbsp oil in a large frying pan or wok (at least 12 inches) over medium-high heat. Add marinated chicken and minced garlic. Fry for 4-5 minutes, stirring occasionally, until cooked through with no pink remaining and golden brown on edges. Remove chicken to a clean plate and set aside.
- In the same pan, add the beaten eggs to one side and scramble until just cooked, about 1-2 minutes. Break them into small pieces with your spatula.
- Add remaining 1 tbsp oil to the pan along with chopped cabbage, onion, carrots, and edamame. Season with a generous pinch of salt and stir-fry on high heat for 3-5 minutes until vegetables are tender-crisp with slight char at edges.
- Give your sauce mixture a quick stir (cornstarch settles), then pour into the pan along with the drained noodles. Using tongs or two spatulas, toss everything together constantly, making sure noodles separate and get evenly coated.
- Return the cooked chicken to the pan and continue cooking, tossing everything together constantly for about 2 minutes. The sauce will thicken and become glossy, coating everything beautifully.
- Serve immediately while hot, garnished with sliced spring onions, fresh coriander, chili flakes if desired, and sesame seeds.
Notes
