Vermicelli Chicken Bowl for One
This recipe is basically a Vietnamese summer roll, just layered into a dinner bowl instead of wrapped up.
You get tender chicken coated in a sweet sriracha marinade, fresh crunchy vegetables, soft rice noodles, and a creamy peanut sauce to bring it all together. It’s fresh, balanced, and filling without feeling heavy. And it’s made for one, so you’re not stuck with leftover noodles sitting in your fridge.
Recipe Highlights
- Made for a single serving.
- Fresh herbs and crunchy vegetables for texture.
- Sweet and spicy chicken with simple pantry ingredients.
- Creamy peanut sauce that doubles as a drizzle or dip.
- Comes together in about 30 minutes.
Frequently Asked Questions (FAQs)
Can I use chicken breast instead of thighs?
Yes. Just reduce the cooking time slightly so it doesn’t dry out.
Do I have to use coconut aminos?
No. You can swap in low-sodium soy sauce.
Can I make this gluten-free?
Rice noodles are naturally gluten-free. Just double-check your sauce ingredients.
Vermicelli Chicken Bowl for One
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1
- Category: Dinner
- Method: Stove
- Cuisine: Asian
Description
This sweet sriracha vermicelli chicken bowl is made for one. Marinated chicken, rice noodles, fresh vegetables, and a simple peanut sauce all layered into one easy dinner bowl.
Ingredients
For the Bowls
- 4–5 ounces Boneless Chicken Thighs
- 3 ounces Thin Vermicelli Rice Noodles
- 1 small Leaf Lettuce
- Fresh Cilantro
- 1 Small Carrot (julienned)
- 1 Mini Cucumber (julienned)
- 1/8 cup Peanuts (chopped)
- 1 tablespoon Vegetable Oil
- Lime (for garnish)
- Fresh Mint Leaves (for garnish)
Marinade
- 1/8 cup Coconut Aminos
- 1 tablespoon Sriracha
- 1 tablespoon Honey
- 1 tablespoon Sesame Oil
Spicy Peanut Dipping Sauce
- 1/4 cup Peanut Butter
- 1 teaspoon Ginger Powder
- 1 Garlic Clove (minced)
- 1 tablespoon Garlic Chili Sauce
- 1 1/2 tablespoons Coconut Aminos
- 1 1/2 tablespoon Rice Vinegar
- 1/4 cup Warm Water (or more to thin the sauce to desired consistency)
Instructions
- Start by marinating the chicken in a bowl with the marinade for 10 minutes.
- Wash and prep your vegetables. Chop the lettuce and julienne the carrots and cucumber. Set all veggie toppings aside.
- Begin preparing your spicy peanut sauce. In a small bowl, combine the peanut butter, grated ginger, minced garlic, garlic chili sauce, coconut aminos, rice vinegar, and warm water. Add more water as needed to thin the sauce to desired consistency. Mix until evenly combined.
- Once the chicken is finished marinating, heat a cast iron pan to medium heat and add 1 tablespoon of oil.
- Once fully heated, add chicken and cover with lid. Cook 10 minutes on each side. Keep the lid on so it doesn’t dry out the chicken.
- In a large pan, get water boiling for the noodles. Boil the noodles as per package instructions.
- Begin assembling your vermicelli noodle bowls. Add the noodles, lettuce, cilantro, carrots, cucumber, and chicken.
- Add chopped peanuts, lime wedges, and fresh mint leaves.
- Pour the sauce over and enjoy!
