The sun is finally peeking out this spring. You want a meal that feels light and fresh. These High Protein Chicken Vermicelli Noodles are just what you need. They keep you full without feeling heavy.
It is the perfect way to kickstart your healthy reset. This dish is fast, colorful, and so satisfying. You can have a nutritious dinner on the table in minutes. Let’s get cooking together!
Why You’ll Love This Recipe
This recipe is a winner for your health goals. It uses lean chicken and egg whites for a massive protein boost. You get all the flavor of a takeout stir-fry at home. It only takes 25 minutes from start to finish.
Your family will love the tender noodles and savory sauce. It is a great way to eat more greens like bok choy. This meal fits perfectly into a busy spring weeknight schedule. You will feel energized and ready for your day.
Simple Method
Making this dish is very straightforward and beginner-friendly. You start by soaking the noodles while you prep. The cooking happens quickly in one large pan. No fancy skills are needed to get this right. You will feel like a pro chef in your own kitchen.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 200g boneless skinless chicken breast, thinly sliced
- 50g dry rice vermicelli noodles
- 100ml liquid egg whites
- 1 cup bok choy, chopped
- 50g bean sprouts
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon oyster sauce
- 15g green onions, sliced
Step-by-Step Instructions
- Place dry rice vermicelli in a heat-proof bowl and cover with boiling water. Soak for 5-7 minutes until tender, then drain and rinse with cold water.
- Heat a non-stick wok or large skillet over medium-high heat and add the sesame oil.
- Add the sliced chicken breast to the pan and sauté for 4-5 minutes until browned and the internal temperature reaches 165°F (74°C).
- Push the chicken to the perimeter of the pan. Pour the egg whites into the center and scramble until fully set and opaque.
- Incorporate the minced garlic and ginger, then add the bok choy and bean sprouts. Stir-fry for 90 seconds until vegetables are slightly wilted.
- Add the drained noodles to the wok followed by the soy sauce and oyster sauce.
- Toss all ingredients together for 2 minutes over high heat to ensure the sauce emulsifies and coats the noodles and protein evenly.
- Remove from heat and garnish with sliced green onions before serving.
Best Ways to Enjoy It
Serve these noodles warm in a deep bowl. Garnish with extra green onions for a fresh crunch. You can pair it with a light cucumber salad. Set the table and enjoy a quiet, healthy moment. This meal also makes a fantastic desk lunch the next day.
Storage & Reheating
Store leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a skillet with a tiny splash of water. This helps the noodles stay tender and moist. Avoid the microwave if you want the best texture. It is a great meal prep option for busy weeks.
Recipe Tips
- Rinse noodles in cold water to stop them from sticking together.
- Cut chicken into very thin strips so it cooks quickly and evenly.
- Use a non-stick pan to keep the egg whites fluffy and light.
- Prep all your vegetables before you turn on the heat.
- Add a squeeze of fresh lime for a bright spring finish.
- Don’t over-soak the noodles or they might become too soft.
- Double the chicken if you want an even higher protein count.
Ways to Switch It Up
- Swap chicken for lean turkey strips or fresh shrimp.
- Add sliced bell peppers for extra crunch and bright color.
- Use tamari instead of soy sauce for a gluten-free version.
Common Questions
Can I use whole eggs instead of whites?
Yes, you can use one or two whole eggs. It will change the fat content but tastes delicious. The egg whites just keep it leaner for a healthy reset.
What if I don’t have oyster sauce?
You can use a little extra soy sauce with a pinch of sugar. A dash of hoisin sauce also works well as a substitute. It will still have that savory depth you love.
Are these noodles gluten-free?
Rice vermicelli is naturally gluten-free. Just be sure to check your soy and oyster sauce labels. Many brands offer gluten-free alternatives that taste exactly the same.
I hope this fresh stir-fry brings a little joy to your table. It is the perfect light meal for a busy spring evening. Give it a try tonight!
— Lidia
High Protein Chicken Vermicelli Noodles
Ingredients
- 200 g boneless skinless chicken breast, thinly sliced
- 50 g dry rice vermicelli noodles
- 100 ml liquid egg whites
- 1 cup bok choy, chopped
- 50 g bean sprouts
- 1 tablespoon low -sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon oyster sauce
- 15 g green onions, sliced
Instructions
- Place dry rice vermicelli in a heat-proof bowl and cover with boiling water. Soak for 5-7 minutes until tender, then drain and rinse with cold water.
- Heat a non-stick wok or large skillet over medium-high heat and add the sesame oil.
- Add the sliced chicken breast to the pan and sauté for 4-5 minutes until browned and the internal temperature reaches 165°F (74°C).
- Push the chicken to the perimeter of the pan. Pour the egg whites into the center and scramble until fully set and opaque.
- Incorporate the minced garlic and ginger, then add the bok choy and bean sprouts. Stir-fry for 90 seconds until vegetables are slightly wilted.
- Add the drained noodles to the wok followed by the soy sauce and oyster sauce.
- Toss all ingredients together for 2 minutes over high heat to ensure the sauce emulsifies and coats the noodles and protein evenly.
- Remove from heat and garnish with sliced green onions before serving.
