Ground Chicken and Veggie Vermicelli
This is one of those quick, throw-together meals that feels way fancier than it actually is. Light, savory, and packed with veggies, this vermicelli stir fry is perfect for busy weeknights, meal prep, or when you want something comforting but not heavy.
Servings 4 servings
Ingredients
- 8 oz vermicelli noodles boiled 2–3 minutes, drained
- 1 bell pepper sliced
- 1/2 large onion sliced
- 1 medium zucchini halved and sliced
- 1/2 cup carrots matchstick cut
- 2 green onions sliced (for garnish)
- 1 tablespoon sesame seeds for garnish
Sauce:
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sesame oil
Instructions
- Prepare the noodles: Boil vermicelli for 2–3 minutes until just tender. Drain immediately and set aside.
- Mix the sauce: In a small bowl, whisk together salt, sugar, light soy sauce, oyster sauce, dark soy sauce, and sesame oil. Set aside.
- Sauté the vegetables: Heat oil in a large pan or wok over medium-high heat. Add onion, bell pepper, zucchini, and carrots. Stir fry for 3–5 minutes until just tender but still crisp.
- Combine: Add cooked vermicelli to the pan. Pour in the sauce and toss gently until everything is evenly coated and heated through.
- Garnish and serve: Finish with sliced green onions and sesame seeds. Serve warm.