Chicken Vermicelli Stir Fry with Bok Choy, Mushrooms, and Carrots
There’s something about vermicelli noodles that makes every bite feel so light and satisfying. I love how soft and silky the noodles get after they soak up the savory sauce — they have this delicate texture that pairs perfectly with tender chicken and crisp vegetables. It’s one of those meals that feels cozy yet fresh at the same time.
Servings 6 servings
Ingredients
- 6 oz vermicelli noodles
- 1 lb chicken breast or thighs thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce optional but recommended
- 1 tbsp rice vinegar
- 1 tsp brown sugar or honey
- 2 –3 cloves garlic minced
- 1 tsp grated ginger
- 1 tbsp neutral oil
- 1 –2 baby bok choy chopped
- 1 cup mushrooms sliced
- 1 medium carrot chopped
- Salt and pepper to taste
- Optional: sesame oil and sesame seeds for garnish
Instructions
- Cook the noodles: Boil the vermicelli noodles according to package instructions (usually just 1-2 minutes). Drain, rinse under cold water, and set aside.
- Make the sauce: In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, brown sugar, garlic, and ginger. This will give your noodles that savory, slightly tangy flavor.
- Cook the chicken: Heat oil in a large pan or wok over medium-high heat. Add the chicken, season lightly, and stir fry until fully cooked. Remove from the pan and set aside.
- Sauté the vegetables: Add carrots and mushrooms to the same pan and cook for 2–3 minutes. Add bok choy and cook until just wilted.
- Combine everything: Return the chicken to the pan, then add the noodles and sauce. Toss well so everything is evenly coated. Let it cook for another 2–3 minutes to soak up all the flavors.
- Serve and enjoy: Finish with a drizzle of sesame oil and a sprinkle of sesame seeds if you’d like. Serve warm and watch it disappear quickly!