zoom Sweet chilli chicken vermicelli

    Save to your scrapbook

    Sweet chilli chicken vermicelli

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Sweet chilli chicken vermicelli

    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2


    1 tbsp vegetable oil
    300g pack Waitrose Green Thai Marinated British Chicken Breast Chunks
    300g pack chilled rice noodles
    1 lime, half juiced, half cut into wedges
    2 tsp sweet chilli sauce, plus extra to serve
    1 tsp light soy sauce
    230g asparagus, trimmed, in 5cm pieces
    2 cloves garlic, finely chopped
    1 bunch salad onions, thinly shredded



    1 Heat 2 tsp oil in a frying pan and cook the chicken for 10 minutes over a medium heat until cooked through with no pink meat (take care as the marinade can catch). Remove from the pan and set aside.

    2 While the chicken cooks, heat the noodles in the microwave following pack instructions. Stir together the lime juice, sweet chilli sauce and soy.

    3 Wipe the pan with kitchen paper. Add 1 tsp more oil, then stir-fry the asparagus over a high heat for 3 minutes until just tender. Add the garlic and cook briefly until golden. Return the chicken, plus the noodles and sauce and toss together. Scatter in the salad onions. Serve with a lime wedge and a drizzle more sweet chilli sauce, if you like.  

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars