Five Spice Chicken With Vermicelli Noodle Salad Recipes

VERMICELLI NOODLE SALAD

Vermicelli Noodle Salad image

Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.

Provided by Nagi | RecipeTin Eats

Time 10m

Number Of Ingredients 14

Ingredients

100g / 4 oz dried vermicelli noodles ((Note 1))
2 cups white or green cabbage (, shredded)
1 1/2 cups shredded carrot ((1 medium carrot))
1 1/2 cups bean sprouts
2 green onions (, finely sliced)
1/2 cup coriander/ cilantro leaves
2 tbsp light soy sauce
2 tbsp rice wine vinegar
1 1/2 tsp sugar
1 1/2 tbsp grapeseed oil ((or any other neutral oil))
1 garlic clove (, minced)
1 birds eye chilli (, finely minced )
Fried Asian Shallots (, to garnish (optional))
Red chilli (, finely sliced)

Steps:

Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
Combine vermicelli noodles with remaining salad ingredients.
Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

Nutrition Facts : ServingSize 147 g, Calories 170 kcal, Carbohydrate 29 g, Protein 4.3 g, Fat 4 g, Sodium 29 mg, Fiber 1.6 g, Sugar 4 g

FIVE-SPICE CHICKEN WITH NOODLES

Five-Spice Chicken With Noodles image

Make and share this Five-Spice Chicken With Noodles recipe from Food.com.

Provided by Chris from Kansas

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces uncooked soba noodles
2 teaspoons oil
1 1/4 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 large carrot, peeled and thinly sliced
1 (14 1/2 ounce) can reduced-sodium chicken broth, with 1/3 less sodium
1/3 cup light teriyaki sauce
2 tablespoons cornstarch
2 teaspoons five-spice powder
4 green onions, diagonally sliced
2 tablespoons chopped fresh cilantro

Steps:

Cook noodles as directed on package. Drain.
Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Add carrot; cook and stir 3 to 4 minutes or until slightly tender.
In medium bowl, combine broth, teriyaki sauce, cornstarch and five-spice powder. Add to chicken and carrots; mix well. Reduce heat; cover and cook 5 minutes or until chicken is no longer pink and carrots are tender.
Just before serving, stir in noodles; cook 2 to 3 minutes or until throughly heated. Sprinkle with onions and cilantro.

Nutrition Facts : Calories 274.3, Fat 3.4, SaturatedFat 0.7, Cholesterol 54.9, Sodium 393.3, Carbohydrate 33.5, Fiber 0.6, Sugar 0.9, Protein 29

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