Notes
Rice vermicelli are thin rice-flour noodles common in Chinese, Thai, Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads. Don’t confuse rice vermicelli with cellophane noodles, another thin Asian noodle that’s made with mung bean starch.
You can use brown or white variety of Vermicelli Rice Noodles
Drain the rice noodles well before mixing the sauce.
Use a cast iron skillet or a wok for stir fry as these work well under high heat
Sesame seed oil adds a great flavor
Make sure not to over cook the veggies
You can substitute tofu for chicken to make it vegetarian
Increase or decrease the Sriracha sauce as per your spice level
Ingredients
- 1 packet (8.8oz/250grams) – Vermicelli Rice Noodles (Brown or white)
- 2 lb – Chicken Breast, cut into strips
- 2 – Red Bell Pepper / Red Capsicum
- 2 heads – Broccoli
- 4 Big – Carrots, diced
- Salt,as per taste
- Pepper,as per taste
- Sesame Oil
Sriracha-Soy Sauce
- 1/4 Cup – Soy Sauce
- 3 Teaspoon – Sriracha
- 1/4 Cup – Tomato Ketchup
- 3 Tablespoon – Sesame Oil
- 2 Teaspoon – Fresh Ginger, finely grated
- 1 Tablespoon – Fish Sauce (optional)
Garnish
- 1/4 Cup – Green onions/Spring Onions/Scallions, finely chopped
- 1 Tablespoon – Toasted Sesame Seeds (White or Black)
Instructions
- Cook the vermicelli rice noodles as per package instructions
- Drain in on a paper towel in a colander
- Season the chicken breast strips with salt and pepper
- Heat some of sesame oil in a wok or cast iron skillet and add the chicken strips and saute until the chicken is cooked. Keep it aside
- Return the wok to heat, add some sesame oil and saute broccoli for 3 minutes.Season with salt and pepper
- Saute the carrots for 3-4 minutes and then saute the red pepper for about 2 minutes. Season with salt and pepper
- In a large bowl mix all the ingredients of the sauce.
- Toss the cooked noodle in the sauce
- Mix in the chicken and veggies
- Garnish with green onions and toasted sesame seeds
Recipe and Photo: Lifescoops / CC BY
