Vermicelli with chicken and vegetables

Name: Vermicelli with chicken and vegetables - Malvina A.
Ingredients: I used: 5 large boneless chicken thighs; 3 carrots; 1 eggplant; 2 cloves of garlic; 1 teaspoon shrimp paste; 1/2 teaspoon curry paste; ground cumin; curry powder; oyster sauce; soy sauce; hot pepper sauce; vermicelli noodles; sesame oil.

Meat - Vermicelli with chicken and vegetables by Malvina A. - Recipia

Vermicelli with chicken and vegetables When it's very hot outside, I prefer dishes that cook quickly and don't require much time spent in the kitchen. For this recipe, I used boneless chicken thighs, carrots, eggplant, and vermicelli noodles, all flavored with Asian sauces and spices. The chicken is marinated briefly, then cooked in a wok together with the vegetables. The noodles are boiled separately for just a few minutes, rinsed with cold water, and mixed when serving with the chicken and vegetables. Quick Info Total time: about 20 minutes for the cooking stages described, excluding separate marinating time Preparation time: the time for chopping the ingredients and brief marination is not specified exactly Cooking time: about 15 minutes for chicken and vegetables, plus about 3 minutes for the noodles Servings: the exact amount is not specified; the recipe is suitable for multiple servings Difficulty: easy Recipe type: quick dish with chicken, vegetables, and vermicelli noodles Ingredients 5 large boneless chicken thighs 3 carrots 1 eggplant 2 cloves of garlic 1 teaspoon shrimp paste 1/2 teaspoon curry paste Ground cumin, to taste Curry powder, to taste Oyster sauce, for marinating the chicken Soy sauce, for marinating the chicken Chili sauce, for marinating the chicken Vermicelli noodles A little oil, for cooking in the wok Sesame oil, for the noodles The quantities for the oyster sauce, soy sauce, chili sauce, cumin, curry powder, and sesame oil are not specified in the original recipe. They are used to taste and depending on the amount of chicken and noodles prepared. Preparation method 1. Cut the chicken thighs into small pieces. Place the meat in a bowl and mix it with oyster sauce, soy sauce, and chili sauce. Let it marinate briefly while you prepare the other ingredients. 2. Mince the garlic. Peel the carrots and cut them into sticks. Cut the eggplant into sticks as well, so that the vegetables can be added in turn and cook quickly. 3. Heat the wok and add a little oil. Add the garlic, ground cumin, curry powder, shrimp paste, and curry paste. Let them cook on high heat until the garlic releases its aroma. Stir continuously to prevent the garlic and spices from burning. 4. Add the marinated chicken pieces. Mix well with the flavors in the wok and cook the meat for about 7 minutes on high heat. 5. Add the carrot sticks and mix. Add a splash of water, then let the carrot cook a little. No need for much liquid; the water only helps to slightly soften the carrot and continue cooking in the wok. 6. Add the eggplant after the carrot has started to cook. Let the dish cook for about 5 more minutes on high heat, stirring occasionally. Finally, turn off the heat. 7. In a pot, put salted water and bring it to a boil. Add the vermicelli noodles and boil them for about 3 minutes or according to the package instructions. The time may vary depending on the type of vermicelli used. 8. Drain the noodles and rinse them well with cold water. Rinsing stops the cooking process and helps them not to become too soft. 9. After draining well, add a few drops of sesame oil over the noodles. Gently mix, then serve with the chicken and vegetables. The noodles and the chicken-vegetable mix can be placed separately on the plate, as described in the recipe, or they can be combined before serving. The important thing is that the vermicelli does not sit too long in hot water, as they can become overly soft. Why I make this recipe often It is a practical option for days when I want to cook quickly. The chicken thighs remain tasty due to the marinade, and the carrot and eggplant cook quickly if cut into sticks. Additionally, the dish uses few steps: the chicken and vegetables are cooked in the same pan, and the noodles only need a few minutes. The combination can be served immediately, without the need for extra sides. It is especially suitable for a light lunch or dinner when you want something with an Asian taste, slightly spicy and filling. Tips Use high heat for cooking in the wok, as indicated in the recipe. The ingredients cook quickly, and continuous stirring helps prevent the garlic and spices from sticking. Cut the chicken into roughly equal pieces so they cook in a similar time. The 7 minutes mentioned in the recipe are indicative for small chicken pieces. The carrot is added before the eggplant because it needs more time to cook. The eggplant is added at the end and left for about 5 minutes. Rinse the vermicelli immediately after draining. If they cool down and drain well, the noodles will better retain their texture and will not continue cooking from the heat of the water. Before adding extra salt, taste the dish. Soy sauce, oyster sauce, and shrimp paste can already bring enough salt. Substitutions The recipe uses boneless chicken thighs, but no other meat is specified in the original version. If you choose to change the main ingredient, the cooking time may differ, so the meat should be monitored until fully cooked. For the noodles, use vermicelli as per the recipe and follow the time indicated on the package. Different types of noodles may have different soaking or boiling times. The quantities of sauces can be adjusted according to taste, as the base recipe does not specify exact measurements. Chili sauce can be reduced if you prefer a less spicy dish. Variations You can adjust the level of spiciness by using more or less chili sauce. This is added to the chicken marinade, so the flavor enters the meat before cooking. The final flavor can be adjusted by the amount of cumin and curry powder. These are added to the wok along with the garlic, shrimp paste, and curry paste. If you prefer the carrot to remain firmer, you can leave it less after adding the splash of water. For a softer eggplant, it can be left a little longer, but the recipe indicates about 5 minutes after adding. Serving ideas Serve the vermicelli noodles alongside the chicken and vegetable mix, with a little sesame oil added after draining. The dish can be plated as soon as the meat and vegetables are ready. If you prefer all the ingredients to be mixed, add the noodles to the wok after you have turned off the heat and gently combine them with the chicken and vegetables. In the original version, the noodles are served together with the dish, not cooked in the wok. Frequently asked questions 1. Can I marinate the chicken for longer? In the original recipe, the chicken is marinated briefly while the other ingredients are prepared. A longer marinating time is not indicated, so you can keep the method simple and quick as described here. 2. Why are the vermicelli noodles rinsed with cold water? Rinsing with cold water stops the cooking process after about 3 minutes of boiling or soaking. This way, the noodles do not continue to cook from the heat of the water and do not become too soft. 3. When is the eggplant added? The eggplant is added after the carrot. First, let the carrot cook a little with a splash of water, then add the eggplant and cook for about 5 minutes more. 4. Is sesame oil necessary? In the recipe, sesame oil is added over the vermicelli after they have been drained and rinsed. Only a few drops are used, for flavor and to prevent the noodles from sticking.

Vermicelli with chicken and vegetables

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