Ginger-Lime Chicken and Vermicelli Noodle Bowl
A quick and satisfying gluten-free noodle bowl with tender chicken, crunchy vegetables, and a zesty ginger-lime kick.
- Prep10 min
- Cook12 min
- Total22 min
- DifficultyEasy
- Servings2
This dish was born out of a need for flavorful meals during an elimination diet, but it quickly became a favorite even beyond that. It's a one-pan wonder that comes together in minutes, with a bright, fresh taste from ginger, lime, and cilantro.
The combination of tender chicken, slightly crunchy noodles, and colorful vegetables makes for a satisfying and healthy dinner. Feel free to swap the cashews for any nuts you have on hand, or add extra veggies like bell peppers or snap peas.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the vermicelli noodles in a bowl and cover with hot water. Let them soak until softened but still slightly firm to the bite, about 10 minutes. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring constantly, for 1 minute until fragrant.
- Add the chicken pieces, carrot strips, and sliced mushrooms to the skillet. Stir to combine. Pour in 2 tablespoons of the chicken stock, just enough to moisten the pan.
- Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is cooked through. If the pan becomes dry, add a little more stock as needed.
- Add the drained noodles, tamari sauce, and hot sauce to the skillet. Squeeze the juice of half the lime over the mixture. Cut the remaining lime half into wedges for serving.
- Cook, stirring, for about 2 minutes more until everything is heated through. Divide the noodle mixture between two shallow bowls. Sprinkle with the chopped cilantro and crushed cashews. Serve immediately with the lime wedges on the side.
💡 Tips
- For extra crunch, add the cashews just before serving.
- If you can't find tamari, use gluten-free soy sauce instead.
- Feel free to add other vegetables like bell pepper strips or snow peas.
Inspired by a recipe from Food52