Chicken Chow Mein with Vermicelli
I love stir fry’s, I love noodles and I love how quickly this dish comes together. I also love how healthy, satisfying and ridiculously easy and quick this Chinese-take-out-inspired dish is. Did I mention delicious? Fast? Easy? Healthy? Yummy? Ooooh…. Soooo good!?! Okay, I’ll stop.
Serves 4 – 6
200 g Brown rice Vermicelli, cooked according to package directions
5 Dashes sesame oil
1 tbsp extra virgin olive oil
2 Boneless, skinless chicken breasts, sliced into thin strips
227 g Cremini mushrooms, sliced
1 small onion, sliced into sticks
1 Large stalk of celery, sliced
3 Cloves garlic, crushed
2 tbsp sodium-reduced soy sauce
454 g Bean sprouts (rinsed well)
3 Green onions, sliced
Salt
Pepper
After the vermicelli is cooked according to package directions and drained, add the sesame oil and mix it around the noodles (I just did added the sesame oil to the noodles in the colander) then set aside and keep warm (I just put a lid over the noodles in the colander).
Heat a wok or frying pan over high heat and add the olive oil, when it’s hot (the oil will ripple) add the chicken; season lightly with salt and pepper.
Saute for about two minutes, just until some of the pieces start to turn white and then add the mushrooms; again season lightly with salt and pepper.
Saute on high for 4 to 5 minutes, until the mushrooms have started to darken and give off some of their water.
With the heat still on high, add the white onion and celery to the pan; again lightly season with salt and pepper.
Saute for a minute, until the veggies just start to soften.
Stir in the garlic and sauté for 30 seconds careful not to let the garlic burn.
Add in the soy sauce and mix well.
Add in the bean sprouts and one more time, lightly season with salt and pepper; sauté for a minute, until the sprouts just start to soften.
Take the pan off the heat and stir in the green onions.
Taste and adjust seasoning.
Notes:
- You can use white button mushrooms in place of the cremini mushrooms.
- This dish is inspired by a comment I received on my Chow Mein recipe.
Chicken Chow Mein with Vermicelli
Ingredients
- 200 g Brown rice Vermicelli Brown ri, cooked according to package directions
- 5 dashes Sesame oil
- 1 tbsp extra virgin olive oil
- 2 Boneless, skinless chicken breasts, , sliced into thin strips
- 227 g cremini mushrooms, , sliced
- 1 small onion, , sliced into sticks
- 1 large stalk of celery, , sliced
- 3 cloves garlic , crushed
- 2 tbsp sodium-reduced soy sauce
- 454 g Bean sprouts (rinsed well)
- 3 Green onions , sliced
- salt
- pepper
Instructions
- After the vermicelli is cooked according to package directions and drained, add the sesame oil and mix it around the noodles (I just did added the sesame oil to the noodles in the colander) then set aside and keep warm (I just put a lid over the noodles in the colander).
- Heat a wok or frying pan over high heat and add the olive oil, when it’s hot (the oil will ripple) add the chicken; season lightly with salt and pepper.
- Saute for about two minutes, just until some of the pieces start to turn white and then add the mushrooms; again season lightly with salt and pepper.
- Saute on high for 4 to 5 minutes, until the mushrooms have started to darken and give off some of their water.
- With the heat still on high, add the white onion and celery to the pan; again lightly season with salt and pepper.
- Saute for a minute, until the veggies just start to soften.
- Stir in the garlic and sauté for 30 seconds careful not to let the garlic burn.
- Add in the soy sauce and mix well.
- Add in the bean sprouts and one more time, lightly season with salt and pepper; sauté for a minute, until the sprouts just start to soften.
- Take the pan off the heat and stir in the green onions.
- Taste and adjust seasoning.
Recipe Notes
- You can use white button mushrooms in place of the cremini mushrooms.
- This dish is inspired by a comment I received on my Chow Mein recipe.