Chicken Vermicelli

Combine shredded cooked chicken with rice vermicelli noodles, carrots, and caabbage, and flavor with soy sauce and oyster sauce for a hearty, Asian-style noodle bowl.

Southern Living NOVEMBER 2001

  • Yield: 6 to 8 servings
  • Cook time:23 Minutes
  • Prep time:25 Minutes


  • 1 (8-ounce) package vermicelli rice noodles
  • 1 onion, diced
  • 2 tablespoons sesame oil
  • 4 carrots, shredded
  • 3 medium celery ribs, diced
  • 2 cups shredded cooked chicken
  • 2 garlic cloves, minced
  • 1 small napa cabbage, finely chopped
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • Garnishes: chopped green onions, lemon slices


Soak noodles in hot water 10 minutes; drain and set aside.

Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add carrot and next 4 ingredients; cook, stirring occasionally, 2 minutes.

Stir together broth and cornstarch until smooth; add to chicken mixture. Add soy sauce and oyster sauce; bring mixture to a boil, and cook 1 minute. Remove from heat; serve over noodles. Garnish, if desired.


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Chicken Vermicelli recipe