June 26, 2013

Vermicelli Rice Noodles with Stir-fried Chicken and Sriracha-Soy Sauce

Another beautiful and sunny weekend rolled in this past week - it was just what we needed! The summer was here in its full glory and the weather was just perfect, neither too hot nor rainy.

Brown Rice Vermicelli Noodles

This past few work days were rather hectic, draining whatever energy I had left so I decided to give myself some much-needed rest this weekend and take the time-off to just relax. In fact, that is pretty much what I did all day Saturday. My husband was off to school and it was just my daughter at home with me. Fortunately, she also seemed to be in need of some extra sleep so both mom and daughter got some extra hours of beauty-siesta in.

Fresh Ginger Root

On Sunday I decided to spend some time dabbling in therapeutic cooking, and finally decided to make use of the brown vermicelli noodles that was sitting in my pantry, trying to get my attention for a long time . Noodles of any kind is usually a big hit with my daughter and it is one way to get a wholesome amount of veggies into my family. Of course the meat is also an integral part of the the meal here at the George family and deserves special mention! The versatile Soy-Siracha sauce that I used to touch-up the dish, was a good touch since we like dishes saucy and a tad spicy :)

In reflection, I have observed that with every new post that I work on for my blog, I always end up learning new things. This past weekend, for instance, I realized the importance of food styling and its impact on photos as well as on my mood. The noodles tasted great but after plating it, I was disgruntled and thoroughly disappointed with its rather unpresentable disposition. The whole look-n-feel did not seem to do due justice to the dish and I decided to take a break from the photography. With a cloud of defeat over my head, I went and sat next to my daughter who was watching 'Peppa Pig', her favorite show on TV. My silence and forsaken look made her curious and she asked me what happened to which I replied that the Noodle dish photo was just not looking good and that I was rather unhappy. Suddenly, she darted off the sofa to the window, and after looking outside, said  'Mamma the sun is out and there is light, so dont worry- you can take photos' - LOL - My little one knows how badly I freak out when dusk approaches and I have very little time or ambient light to click my pictures. With a chuckle, I explained to her that it was not the light this time but that the food was not looking good on the plate. Her concern and bubbling energy though got me thinking and actually motivated me to give it one last shot. Fortunately this time some of the plating changes seemed to make the  picture pop out and retired for the evening, feeling rather content..

1 packet (8.8oz/250grams) - Vermicelli Rice Noodles (Brown or white)
2 lb - Chicken Breast, cut into strips
2 - Red Bell Pepper / Red Capsicum
2 heads - Broccoli
4 Big - Carrots, diced
Salt,as per taste
Pepper,as per taste
Sesame Oil

Sriracha-Soy Sauce
1/4 Cup - Soy Sauce
3 Teaspoon - Sriracha
1/4 Cup - Tomato Ketchup
3 Tablespoon - Sesame Oil
2 Teaspoon - Fresh Ginger, finely grated
1 Tablespoon - Fish Sauce (optional)

1/4 Cup - Green onions/Spring Onions/Scallions, finely chopped
1 Tablespoon - Toasted Sesame Seeds (White or Black)

  • Cook the vermicelli rice noodles as per package instructions
  • Drain in on a paper towel in a colander
  • Season the chicken breast strips with salt and pepper
  • Heat some of sesame oil in a wok or cast iron skillet and add the chicken strips and saute until the chicken is cooked. Keep it aside
  • Return the wok to heat, add some sesame oil and saute broccoli for 3 minutes.Season with salt and pepper
  • Saute the carrots for 3-4 minutes and then saute the red pepper for about 2 minutes. Season with salt and pepper
  • In a large bowl mix all the ingredients of the sauce.
  • Toss the cooked noodle in the sauce
  • Mix in the chicken and veggies
  • Garnish with green onions and toasted sesame seeds

Notes and Tips
  • Rice vermicelli are thin rice-flour noodles common in Chinese, Thai, Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads. Don't confuse rice vermicelli with cellophane noodles, another thin Asian noodle that's made with mung bean starch.
  • You can use brown or white variety of Vermicelli Rice Noodles
  • Drain the rice noodles well before mixing the sauce.
  • Use a cast iron skillet or a wok for stir fry as these work well under high heat
  • Sesame seed oil adds a great flavor 
  • Make sure not to over cook the veggies 
  • You can substitute tofu for chicken to make it vegetarian
  • Increase or decrease the Sriracha sauce as per your spice level


  1. Mesmerizing photography!! And what a delicious stir-fry with abundance of color :)

  2. love this vermicelli... looks packed with loads of flavors... absolutely stunning pics as well...

  3. That looks like one satisfying bowl of stir fry! Love the colors in it.

  4. Wish to have a bowl of these for lunch. Loved the touch of Sriracha sauce to spice up the noodles.

  5. liked ur first click a lot shema.. excellent work..

  6. Beautiful, everything looks gorgeous!

  7. everything looks so good Shema. And your daughter is so sweet :-)

  8. The recipe and the photography looks great

  9. A scrumptious noodle dish! I love those yummy flavors. Perfect!



  10. The pics look great.. And cute lil daughter u have, she's so brilliant :) Sometimes we get dejected when the pics son't do justice to the taste of the fud!! It happens to me many a times :D

  11. oh my goodness... talk about popping photos! I love your photography.

  12. Yum, looks delicious! I think I am going to make my own version, sans meat.

  13. delicious rice noodles, you daughter is genius.

  14. Such a perfect noodle dish. Very nice photography.

  15. Hi Shema! I never buy rice noodles here because my knowledge is so limited around Asian noodles and I barely know how to use them properly. Never thought it was that simple! As you can see I am learning new things here as well. Thank you for sharing your experience and recipe! btw gorgeous pictures! ;)

  16. Absolutely beautiful noodle dish! When it's hot, I don't have much appetite and have no energy to make tedious meals... this is great and looks delicious!

  17. gosh, your photos are breathtaking Shema! I would be delighted if I can snap ones as good as that dry noodles covered in the cloth..love that kind of styling! And your daughter is so sweet, don't they all, lift moods instantly:-)

  18. Ur daughter is so sweet....I see that she is grasping few photography tips from her mom :)...the noodles looks delicious, colourful and beautiful.

  19. Lovely noodles Shema. Ur pics are mind blowing. How do u manage to take such amazing clicks? I love our indian Chinese food anytime

  20. What a mouthwatering recipe! I love how easy it comes together, and the ingredients are fantastic. Thanks for sharing and making my mouth water.:)

  21. Dear Shema, I love these photos, so happy and wonderful colors. The dish looks very delicious and tasty. Very good job. Sometimes I take a LONG break from photography-)) Sometimes I just dont know what to do next-))


  22. Shema, I can totally relate to your frustration about food styling and photography and more so when the dish is so great and you just cant get the correct shot! But you did a good job and I am glad your daughter is there to motivate you to keep going on. Sometimes, the little ones know more about life than us! :)

  23. Yep this is lovely, and so easy to make for me....


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Thanks a bunch,


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