This chicken vermicelli noodle salad is the PERFECT tasty but easy dinner! Ready and on the table in 30 minutes - what more could you ask for?
sponsored by Inglewood Organic Chicken
Why I Love This Recipe
If you are a fan of noodles (who isn't!) then look no further than this deliciously simple chicken vermicelli dish!
Delicious honey soy marinated chicken nibbles from the guys over at Inglewood Farms and a big old bowl of rice noodles and vegetables that is perfect hot or cold. Honestly, it's no wonder the family is requesting it on the regular!
- simple to make
- can be eaten hot/cold
- a great salad for work lunches
- full of veggies and other healthy ingredients
- ready in less than 30mins
What Are Vermicelli Noodles
Delicious, that's what they are!
In Italy they are a form of pasta that is typically a little thicker than spaghetti, in other English-speaking companies vermicelli noodles are known to be thinner than spaghetti.
When we talk about vermicelli noodles - most people, including myself think of rice noodles that originated in China. These noodles are made from rice flour or mung bean starch. They are a staple all across Asia and are used in dishes such as Pho, Noodle Soup, Stir-Frys, Curries and in this case a Chicken Vermicelli Salad.
What are chicken nibbles? They are produced from the chicken wing. The wing is broken down into 3 different parts. The drumette, wingette and the tip. The tip is usually discarded or used to make stock so when buying nibbles you will only get the drumette and/or the wingette. They are the white meat of a chicken so even though they are super tender (when cooked correctly) they can easily dry out.
They are best cooked grilled on your BBQ, roasted in the oven or deep fried and into a blue cheese dip 😉
For my chicken vermicelli noodle dish, I have used chicken nibbles from Inglewood Organic Chicken - more on them below and they have been pre-marinated in honey soy. Chuck them on the grill for approx 10 minutes and you are golden!
Tips, Tricks & FAQs
Here are a few tips when making your chicken vermicelli noodle salad and some FAQs that may pop up along the way. Of course, feel free to comment, message or DM me on insta if you have any other Qs.
- Prepare all your veg in advance. Truth is, I don't always do this but I 100% do it when making a recipe for the first time. It may take longer but best to nail it the first time and find ways to speed it up next time 😉
- Bring your meat, in this case, chicken to room temperature before cooking. This allows for even cooking with no raw meat in the middle
- Use a thermometer. Yeah, we all think we are pros but take the guesswork out of the equation and stick a thermometer in and when it hits about 73c you are good to go!
- Stir and rinse. Stir your vermicelli noodles when cooking to stop them from sticking and rinse them to stop them from cooking further - best tip!
Quite simply, yes. I actually prefer vermicelli noodles cold in salad form. Once cooked, rinse under cold water and then add your favourite ingredients
Vermicelli noodle salad will keep 3-5 days in the fridge if properly stored.
Yep, they sure are! These noodles are made with rice flour making them GF.
If you aren't a fan of chicken nibbles or can't get them near you then I recommend using breast - cooked and thinly sliced, thighs - grilled and thinly sliced or tenderloins for your chicken vermicelli noodle salad
Inglewood Farms Chicken
You may have heard me talk about these guys before and how much I LOVE their chicken! Based here in Queensland, Australia Inglewood Organic are producing top-quality organic chicken. They are family owned and operated and you can find them in most good grocery stores throughout Australia.
Their chicken gets to roam free in the fresh air and sunshine. Free from any pesticides, herbicides, hormones or antibiotics these chickens just taste like damn good quality chicken!
Something I only learnt recently. A lot of chicken you will purchase is chilled via large vats of ice-cold lightly chlorinated water where as the guys at Inglewood air chill their chicken. When it is air-chilled it is plucked and chilled in a refrigerated unit which can take several hours. This means that the bird can lose up to 2% of their weight during the process. Spin chilling - the alternative means the chicken is chilled quickly but it can also take on 9% more weight - through water!
You tell me which sounds healthier and tastier?
Search for your local Inglewood Supplier HERE
Alternative Chicken Recipes
Blown away at how good this chicken vermicelli noodle salad is and need more chicken in your life? Totally understandable - so check out these recipes below that are on my site and the interweb near you!
Grilled Spatchcock Chicken, Peach & Spring Onion Salsa
Chicken, Rocket & Walnut Pesto Pasta
Happy Cooking & Happy Eating Friends!
- 200 g vermicelli noodles
- 1 large carrot
- 1 cucumber
- 1 handful coriander
- 1 handful mint
- 75 g peanuts
- 2 spring onions
- 150 g beansprouts
- 2 tbsp honey
- 2 tbsp soy
- 2 cloves garlic – crushed
- 1 ” piece ginger – grated
- 1 tsp chilli flakes
- 1200 g Inglewood Chicken Nibbles 3 x 400g packs
- Chef Knives
- Chopping board
- 2 mixing bowl
- large saucepan
- Cook Noodles in boiling water for 4 minutes and rinse under cold water *see tips*
- Julienne carrots & cucumber, thinly slice spring onions, chop mint/coriander and roughly chop peanuts
- Make dressing my whisking all ingredients together
- Combine the noodles and remaining salad ingredients and toss in a little dressing. Taste and add more dressing as required
- Grill the chicken nibbles over direct heat @ 200c for 10 minutes or until internal temp is 73c, turning regularly so they don't burn
- vermicelli salad can be made in advance and is usually served cold so it’s a great one for lunch or a dinner party
- when cooking vermicelli noodles use a large saucepan and stir regularly to stop them from sticking together
- ALWAYS rinse under cold water. This stops them from cooking longer and also sticking together
- substitute chicken nibbles or thighs/breast if you can't access Inglewood honey/soy nibbles
this sounds so refreshing gavin. perfect for this ongoing hot and humid summer/autumn. I've not seen chicken nibbles before 🙂