Teresa Plata

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Recipe of Chinese Vermicelli with Chicken and Vegetables.

Chinese Vermicelli with Chicken and Vegetables.

1h 30 mins
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Who doesn't like pasta? But even richer Chinese rice pasta with chicken and vegetables that keep us in line, in other words eat pasta without regrets.
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4 portions
  • 1 package rice pasta, Chinese vermicelli 250 grams
  • 1 chicken breast, about 1 kilogram, boneless
  • 1 head onion, big
  • 1 branch chives, large, just the stem
  • 1 stem celery, big
  • 1/2 carrots
  • 1/2 green bell peppers, and red, big
  • 6 mushrooms, large
  • salt, garlic, pepper, ajinomoto (monosodium glutamate) and knorr soy sauce
  • sesame oils, to perfume
  • corn oil, soy or sunflower amount needed just to sauté vegetables and chicken
  • few sake, (Japanese rice liquor or brandy)
  • few cornstarch, or potato to thicken


We take the chicken breast, cut it into strips or squares as you see fit, marinate it with garlic, salt, soy sauce, ajinomoto, pepper and a little Sake or Brandy and reserve while we prepare the vegetables.
We cut the head onion in half and slice them julienne, the chives take the stem and cut it diagonally, likewise the carrot (only half of one) we cut into julienne, the paprika in the same way into julienne and finally the mushrooms and we reserve in separate plates.
We put the water to boil to cook the pasta, this pasta is very thin and when you put it in the water it becomes transparent like all pasta, you must bite it until you feel that it is al dente, but it cooks in less time. No salt is added during cooking as soy will give you the necessary salt. As it is cooked, we immediately strain it and put it in cold water to stop cooking and reserve.
In a Chinese wok or home frying pan, preferably made of Teflon, we first heat the pan until you see that it is smoking, as they say there as a Chinese plate, (You must have all the vegetables ready to add to the pan). You add corn oil, soybean, sunflower, canola of neutral flavor and with your hand you should know how hot it is, immediately in the following order you are going to add the vegetables. Sauté the head onion and chives for 1 minute, then add the carrot and celery, mushrooms and turn the paprika for another minute, finally the paprika not for long as they should be crispy, add salt to taste, and the soy and sauté for another minute and remove the vegetables from the heat, place it on a tray or plate and reserve.
In the same pan or wok you reheat another little oil and when it smokes you add the chicken that was marinating, we sauté and we give it the desired point and we reserve like the vegetables.
In the same way, the pan or wok is reheated while we strain the pasta and add all the vegetables and chicken with their juice or sauce and while it boils in a small cup we take a little water and mix with the corn or potato starch and we give it the desired thickness, this step must be done carefully so that the sauce and vegetables do not become sticky, the sauce should be a little light.
Finally we add the Chinese Vermicelli and we give it a couple of minutes to absorb the taste of the sauce, we rectify the taste in soy and salt and when we turn it off we put a little sesame oil as when we perfume ourselves and that's it! Enjoy your meal!


This pasta can also be combined with shrimp or any seafood of your choice.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Araceli Sastre
08/09/2016 09:19:53
A través de iOS Delicioso
Lucy Hayashi
17/07/2013 15:38:15
Delicioso!!!! Acabo de hacer esta receta y me quedo super deliciosa!!! Gracias!!!! solo agregue de mas unos camarones marinados en una salsa agridulce, y al final espolvorie ajonjoli tostado mmmmm una delicia!!

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