Chickenvermicelli Recipes

CHICKEN VERMICELLI

Steps:

• Break pasta into 3 or 4 inch pieces. Cook according to package directions.
• In a large non-stick pot coated with non-stick cooking spray, saute the green pepper, onion and garlic until tender.
• Mix in the flour.
• Add the tomatoes, milk, and Worcestershire sauce. Mix well. stir until mixture comes to a boil and thickens.
• Lower the heat mix in the green peas, mixing well.
• Add the pasta, cheese, chicken. Mix well and heat through. Transfer to a 3 quart baking dish (we used a 9x13) coated with non stick cooking spray.
• TO PREPARE AND EAT NOW: Preheat oven to 350°F Bake for 20 minutes. It's ready when it's bubbly.
• TO FREEZE: Do not bake before freezing. Cool to room temperature, wrap, label and freeze.
• TO PREPARE AFTER FREEZING: Remove from freezer to defrost fully. Bake for 30-40 minutes in a 350°F oven which has been preheated.

CHICKEN AND VERMICELLI SOUP

Steps:

• Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.

CHICKEN VERMICELLI SOUP WITH EGG SHREDS

Steps:

• Whisk the eggs together in a small bowl; stir in chopped cilantro.
• Heat a small nonstick frying pan and pour in 2 to 3 tablespoons of the beaten egg, swirl to cover the bottom of the pan evenly; cook until set.
• Repeat the process until all of the egg mixture is used up.
• Tighly roll each egg "pancake" up and slice thinly into shreds; set aside.
• Bring the chicken stock to a boil and add the vermicelli; cook for 3 to 5 minutes or until the vermicelli is almost tender.
• Add the sliced chicken and salt and freshly ground black pepper to taste.
• Heat soup through 2 to 3 minutes, then stir in the egg shreds.
• Serve immediately.

A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE

Steps:

• Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
• Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.

BUN GA NUONG (CHICKEN AND VERMICELLI)

Steps:

• Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
• Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
• Grill the chicken on both sides until done. Cut into bite-size pieces.
• In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
• Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.

QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)

Steps:

• Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.

LEMONGRASS CHICKEN RICE VERMICELLI SALAD

Steps:

• Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.
• Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad; drizzle dressing on top.

CHICKEN RICE VERMICELLI SOUP

Steps:

• In large saucepan, bring water, celery and carrots to a boil.
• Stir in cubed chicken, rice/vermicelli mix and bouillon.
• Return to a boil then reduce heat, cover and simmer 15-20 minutes or til rice is tender.

CREAM CHEESE CHICKEN VERMICELLI

Steps:

• Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
• Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
• Heat a large, deep skillet over medium heat and add the olive oil.
• Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
• Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
• Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
• Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
• Add the broth, milk, Parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.
• Add the pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce and turn several times to coat.
• To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.

HOT CHICKEN CURRY VERMICELLI

Steps:

• Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
• Drain well.
• (If you are using regular pasta, cook in pot of boiling water until tender).
• In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
• Heat vegetable oil in large non-stick wok on medium-high heat.
• Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
• Remove and reserve.
• Add garlic, ginger and green onions to wok.
• Cook for 30 seconds.
• Add curry powder and chili paste and cook for 10 to 20 seconds longer.
• Add leeks, carrot and red pepper.
• Cook until barely wilted.
• Add bean sprouts and reserved sauce and bring to a boil.
• Add chicken/tofu and noodles and cook together until hot and well combined.
• Serve hot.

VERMICELLI NOODLE BOWL

Steps:

• Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
• Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
• Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.