Description
A bold and comforting noodle bowl inspired by classic egg roll flavors. Vermicelli noodles are tossed with saucy ground chicken, shredded vegetables, and a glossy savory sauce that brings everything together in one satisfying bowl.
Ingredients
Units
Scale
- 4 squares vermicelli noodles (200 g)
- 2 tablespoons sesame oil
- 1 pound ground chicken
- 3 garlic cloves, mashed
- 2 teaspoons freshly grated ginger
- 1 1/2 teaspoons Chinese five spice
- 1/2 green cabbage, finely shredded
- 2 carrots, shredded
- 1 1/2 cups bean sprouts
- 4 to 5 green onions, finely sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/3 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons sweet chili sauce
- 3 tablespoons oyster sauce
- 1/2 cup water
- 1 tablespoon cornstarch
Instructions
- Bring a pot of water to a boil and cook the vermicelli noodles according to package directions, then drain and set aside.
- In a bowl, whisk together the low sodium soy sauce, rice vinegar, sweet chili sauce, oyster sauce, water, and cornstarch until smooth.
- Heat the sesame oil in a large skillet or wok over medium heat.
- Add the ground chicken and cook, breaking it apart, until fully cooked.
- Stir in the mashed garlic, grated ginger, and Chinese five spice, cooking until fragrant.
- Add the shredded cabbage, carrots, bean sprouts, kosher salt, and black pepper, cooking until the vegetables soften slightly.
- Add the cooked noodles to the skillet.
- Pour in the sauce and toss everything together until evenly coated and thickened.
- Remove from heat and finish with sliced green onions.
- Serve hot.
Notes
- Do not skip the Chinese five spice, it defines the flavor.
- Shred vegetables finely for even cooking.
- Add a splash of water if the sauce thickens too quickly.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 90 mg