Chicken Vermicelli Recipe – Quick & Easy Indian Noodle Stir-Fry

Last Updated on 6 months ago by Neha Deshmukh

Chicken Vermicelli Recipe – Quick & Easy Indian Noodle Stir-Fry

Hey everyone! If you’re looking for a comforting, flavorful dish that comes together surprisingly quickly, you have to try this Chicken Vermicelli recipe. It’s a delightful Indian-style noodle stir-fry, packed with tender chicken, vibrant veggies, and a lovely warmth from aromatic spices. I first made this when my kids were craving something a little different, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Chicken Vermicelli is seriously a winner for so many reasons. It’s ready in under 40 minutes – perfect for busy weeknights. The combination of the delicate vermicelli with the savory chicken and spices is just heavenly. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a dish that feels both familiar and exciting, and I think you’ll agree.

Ingredients

Here’s what you’ll need to make this delicious Chicken Vermicelli:

• 300 gm vermicelli (sevai)
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 large onion, sliced
• 1 tsp ginger garlic paste
• ¾ tsp turmeric powder
• ¾ tsp chilli powder
• ¾ tsp garam masala powder
• 1 large tomato, chopped
• 400 gm chicken mince
• ¾ cup frozen mixed vegetables
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Vermicelli (Sevai): This is the star! You can find vermicelli at most Indian grocery stores, and even many larger supermarkets these days. It comes in different thicknesses – a medium thickness works best here.
• Ghee: Ghee adds a beautiful richness and nutty flavor that’s just essential in Indian cooking. If you don’t have ghee, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• Garam Masala: This is a blend of warming spices, and every family has their own version! Feel free to use your favorite brand. Some blends are more cinnamon-forward, others more cardamom-heavy. It really adds depth to the dish.
• Chicken Mince: I prefer using chicken mince (ground chicken) for this recipe, but you could also use lamb or even turkey.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the vermicelli in a pan over medium heat until it’s lightly golden and fragrant. This takes just a few minutes, and it really enhances the flavor. Set it aside.
2. Now, boil 8 cups of salted water in a saucepan. Add the roasted vermicelli and cook until it’s al dente – meaning it’s cooked through but still has a slight bite. Drain it well and rinse with cold water to stop the cooking process.
3. Heat the ghee in the same pan you used to roast the vermicelli. Add the cumin seeds and let them splutter – that’s when you know they’re releasing their flavor!
4. Add the sliced onions and sauté until they’re translucent and softened. Then, add the ginger-garlic paste and cook for another minute until it smells wonderfully aromatic.
5. Stir in the turmeric powder, chilli powder, and garam masala powder. Cook for just a minute, stirring constantly, to bloom the spices.
6. Add the chopped tomatoes and cook until they’re mushy and softened. If the mixture seems dry, add a splash of water.
7. Now, add the chicken mince, breaking it up with a spoon. Cook until the chicken is fully cooked through. Add a little water if it starts to stick to the pan.
8. Fold in the thawed frozen mixed vegetables and combine everything well.
9. Add the cooked vermicelli to the pan and toss gently to combine. If it seems a little dry, sprinkle in a little water.
10. Cook on low heat for 2-3 minutes, allowing the flavors to meld together. Give it a final taste and adjust the seasoning with salt as needed. Serve hot!

Expert Tips

• Don’t overcook the vermicelli! Al dente is key – you don’t want it to be mushy.
• Roasting the vermicelli is a step you shouldn’t skip. It adds a lovely nutty flavor and prevents it from becoming soggy.
• Taste as you go! Adjust the spices to your liking.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the chicken mince for a plant-based mince and use vegetable oil instead of ghee.
• Gluten-Free: Make sure your vermicelli is certified gluten-free. Some brands contain wheat.
• Spice Level: If you’re sensitive to spice, reduce the amount of chilli powder. My friend, Priya, always makes it milder for her kids.
• Festival Adaptations: This is a lovely light meal for festivals like Navratri, where you might be looking for something satisfying but not too heavy.

Serving Suggestions

This Chicken Vermicelli is delicious on its own, but it’s also great with a side of raita (yogurt dip) or a simple salad. A sprinkle of fresh coriander (cilantro) adds a lovely freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of vermicelli is best for this recipe?

A medium-thickness vermicelli works best. You want it to hold its shape but still be tender.

2. Can I use fresh tomatoes instead of chopped tomatoes?

Absolutely! Fresh tomatoes will give it a slightly brighter flavor. Just make sure to cook them down until they’re mushy.

3. How can I make this dish less spicy?

Reduce the amount of chilli powder, or even omit it altogether. You can always add a pinch of cayenne pepper later if you want a little heat.

4. Can I add other vegetables to this chicken vermicelli?

Definitely! Peas, carrots, beans, or even bell peppers would all be delicious additions.

5. Is it possible to make this recipe ahead of time?

You can cook the chicken and vegetable mixture ahead of time and store it in the refrigerator. Then, just cook the vermicelli and combine everything when you’re ready to serve.