RICE VERMICELLI RECIPES CHICKEN RECIPES

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A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE ...



A Homemade San Francisco Treat: Chicken Vermicelli Rice ... image

Years ago, I came up with my clone of a dish my children really enjoyed. I wanted to use the freshest ingredients that I usually have on hand. Many years later, I find myself still making it. If serving a beef dish, substitute chicken bouillon with beef bouillon. Angel hair pasta can be broken into small pieces in place of vermicelli.

Provided by SHORECOOK

Categories     Side Dish    Rice Side Dish Recipes

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

1 tablespoon butter
1 cup white rice
¼ cup broken pieces vermicelli pasta
3 cups water
1 tablespoon chicken bouillon granules
2 teaspoons dried parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder

Steps:

  • Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
  • Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.

Nutrition Facts : Calories 223.5 calories, CarbohydrateContent 42.4 g, CholesterolContent 7.8 mg, FatContent 3.6 g, FiberContent 0.9 g, ProteinContent 4.5 g, SaturatedFatContent 2 g, SodiumContent 310.7 mg, SugarContent 0.6 g

CHICKEN VERMICELLI RECIPE | MYRECIPES



Chicken Vermicelli Recipe | MyRecipes image

Combine shredded cooked chicken with rice vermicelli noodles, carrots, and caabbage, and flavor with soy sauce and oyster sauce for a hearty, Asian-style noodle bowl.

Provided by MyRecipes

Total Time 48 minutes

Prep Time 25 minutes

Cook Time 23 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

1 (8-ounce) package vermicelli rice noodles
1 onion, diced
2 tablespoons sesame oil
4 carrots, shredded
3 medium celery ribs, diced
2 cups shredded cooked chicken
2 garlic cloves, minced
1 small napa cabbage, finely chopped
1 cup reduced-sodium chicken broth
1 tablespoon cornstarch
¼ cup soy sauce
1 tablespoon oyster sauce
Garnishes: chopped green onions, lemon slices

Steps:

  • Soak noodles in hot water 10 minutes; drain and set aside.
  • Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add carrot and next 4 ingredients; cook, stirring occasionally, 2 minutes.
  • Stir together broth and cornstarch until smooth; add to chicken mixture. Add soy sauce and oyster sauce; bring mixture to a boil, and cook 1 minute. Remove from heat; serve over noodles. Garnish, if desired.

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