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Chicken Vermicelli Stir Fry

This quick, everyday chicken vermicelli stir-fry delivers a vibrant, flavor-packed bowl with perfectly separated, non-sticky rice noodles. Infused with aromatic ginger and garlic, it features tender shredded chicken breast, ribboned eggs, and crunchy vegetables, all tossed in a savory soy-oyster sauce glaze with a subtle hint of chili powder. It's a quick, foolproof meal that easily beats takeout!
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Prep Time 20 minutes
Cook Time 10 minutes
Course dinner, Lunch

Ingredients
  

For the Noodles & Vegetables:

  • 300 g Rice Vermicelli Noodles cooked, drained, and cooled
  • 3 Tbsp Vegetable Oil
  • 2 Large Eggs
  • 100 g Cooked Chicken Breast shredded
  • 1 cup Carrots shredded
  • 1 cup Cabbage thinly sliced

For the Aromatics & Seasonings:

  • 1 tsp Ginger chopped
  • 1 tsp Garlic chopped
  • 1.5 Tbsp Soy Sauce
  • 1 Tbsp Oyster Sauce
  • 1/2 tsp Chili Powder
  • Salt to taste

Instructions
 

Step 1: Prep the Vermicelli (The Non-Sticky Secret)

  • Bring a pot of water to a rolling boil, then turn off the heat entirely. Add a small pinch of salt, drop in the dry vermicelli noodles, and soak for exactly 2 minutes, stirring gently from time to time to prevent clumping. Immediately drain the hot water and thoroughly rinse the noodles under cold running water to completely stop the cooking process. Use a pair of kitchen scissors to snip the cooled noodles a few times in the colander so they are easy to lift and toss later.

Step 2: Scramble the Eggs

  • Heat 3 tablespoons of vegetable oil in a large frying pan or skillet over medium-high heat. Crack in the two eggs and scramble them directly in the hot pan until fluffy and fully cooked.

Step 3: Add Protein and Veggies

  • Add the shredded cooked chicken breast directly into the pan with the eggs and stir-fry for about 30 seconds to heat through. Toss in the shredded carrots and thinly sliced cabbage, stirring them thoroughly into the mixture to pick up the oil.

Step 4: Add Aromatic Layers

  • Create a small clear space in the center of the pan, drop in the chopped ginger and chopped garlic, and let them sizzle for a few seconds until fragrant before mixing them out into the rest of the vegetables.

Step 5: Sauce it Up

  • Pour the soy sauce and oyster sauce directly over the stir-fry mixture, then sprinkle in the chili powder. Stir everything vigorously together until the vegetables and chicken are beautifully coated in the savory glaze.

Step 6: Combine and Serve

  • Dump the cooked, cooled vermicelli noodles into the pan. Season with salt to taste. Using two spatulas or a pair of tongs, lift and toss the noodles thoroughly with the vegetables and chicken until the vermicelli turns a light golden-brown color and everything is evenly integrated. Turn off the heat, plate, and serve hot!

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