Filipino Chicken Rice Noodles
This Filipino Chicken Rice Noodles recipe is a quick and delicious meal that’s loaded with flavour. Tender chicken thighs, fresh vegetables, and vermicelli noodles come together in a sweet and salty sauce. Simple, wholesome and full of flavour — this dish is a must-try!
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Dairy-Free
Ingredients
- 800g chicken thighs
- 1 tsp sea salt
- 1 tbsp sesame oil or coconut oil
- 1 red onion, finely diced
- 2 spring onions, finely sliced (green part reserved to serve)
- 6 cloves garlic, minced
- 2 carrots, julienned
- 12 snow peas, top & tailed
- 225g vermicelli noodles
- 3 tbsp rice-malt syrup
- 60mL soy sauce
- 1 tbsp fish sauce
- 1 lime, juiced
Method
- Place the chicken thighs in 500mL of water with the sea salt. Bring to a rapid simmer with the lid on and allow to cook for about 15 mins or until the chicken is cooked through
- While the chicken cooks, mix the sauce ingredients together in a small jug or bowl until well combined
- Prepare all your vegetables and place on a chopping board as once you start this recipe, you will need to work quickly.
- Heat a wok or large frying pan over a moderately high heat. Add the oil and cook the red onion and the white part of the green onion for a few mins
- Add the garlic and carrot and cook for a few more mins then add the snow peas. Cook, stirring for one min. Set aside in a large bowl
- Remove the chicken from the poaching liquid with a slotted spoon or tongs (but reserve the cooking liquid to cook the noodles in). Set the chicken thighs aside on a plate to cool slightly. Once the chicken is cool enough to handle, shred it apart.
- Add the vermicelli noodles to the poaching liquid and cook according to packet instructions (taking care not to overcook — they may just require soaking). All noodles are different so just follow the manufacturer’s instructions
- Once the noodles are almost cooked, working quickly, remove from the water with a slotted spoon right back into a hot wok
- Toss through the vegetables, shredded chicken and sauce
- Serve with the green part of the spring onion
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