Vermicelli noodles with ginger, chicken and vegetables

April  8, 2013
Author Notes

My naturopath put me on an elimination diet which is just another term for extreme detox. Gluten, dairy, eggs, sugar, soy, honey and many more things are not allowed. I struggled to find interesting recipes that I could eat and still feel satisfied and not bored but found very little. I came up with this dish by trying to empty a number of items from the cupboard and it quickly became a favourite. —Jaxmccaff

  • Serves 2
  • 1/2 packet Vermicelli noodles, brown rice noodles if available
  • 3 carrots, julienne style
  • 1 knuckle of ginger, cut into matchsticks
  • 1 handful mushrooms, any kind or assortment
  • 2 garlic cloves, chopped
  • 1 pound boneless, skinless chicken breast - cut into small pieces
  • 1 bunch cilantro, rough chop
  • 1 lime
  • 1 handful cashews or other nut, crushed
  • 2-4 tablespoons organic, low sodium chicken stock
  • 2 tablespoons olive oil
  • 3 splashes gluten free tamari sauce
  • 3 drops red pepper hot sauce
In This Recipe
  1. Prep all vegetables and chicken. Soak vermicelli noodles in bowl of hot water until soft but with a slight bit of crunch to it still - about 10 min. Drain and leave in bowl.
  2. Heat olive oil over medium high heat in large skillet. Add ginger and garlic. Saute for 1 minute. Add chicken, mushrooms and carrots. Add some chicken broth - just enough to wet the pan. Cook for about 5-7 minutes or until chicken cooked through. Add more chicken broth while cooking if pan becomes dry.
  3. Prep nuts and cilantro. Once the chicken mix is cooked, add noodles and a few good splashes of tamari and hot sauce to suit your taste. Squeeze juice of 1/2 a lime into pan. Mix. May need to use a salad tong technique to mix veg, sauce and noodles together. Cook in pan for another 2 min and then remove to shallow bowls. Sprinkle with cilantro, nuts and serve with lime wedge.

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