Introduction

Miso Chicken Vermicelli Noodle Bowls are a vibrant and flavorful meal perfect for any day of the week. Tender marinated chicken pairs beautifully with fresh vegetables and a savory miso sauce, all served over delicate vermicelli noodles. This dish is both light and satisfying, offering a balance of sweet, salty, and tangy flavors.

The image shows a glass container with a layered meal on a white marbled texture. At the bottom, there is a mix of shredded purple cabbage and thin carrot strips. On one side, bright green edamame beans fill the space. On top of the vegetables, there are several slices of grilled chicken with some charred edges, sprinkled with white sesame seeds and chopped green onions. A lemon wedge is placed in one corner inside the container. There is a small round plastic cup with a brownish dipping sauce tucked next to the chicken. Nearby, on the white marbled surface, there is a pair of chopsticks with red handles and a small white bowl filled with chopped green onions. Other glass containers with similar layered meals are partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

600 g chicken thighs (4 large or 6 small)
½ tbsp sweetener (Natvia or preferred)
1 tsp chicken stock powder or paste (optional)
1 tsp chilli paste (optional)
2-3 cloves garlic (minced)
1 tsp low sodium soy sauce
1 tbsp miso paste (about 25g)
1 tbsp sweetener (Natvia or preferred)
2 tbsp rice wine vinegar
2 tbsp miso paste (about 50g)
1 tbsp sesame oil
1 clove garlic (minced)
½ tbsp honey (5g)
1 tsp ginger paste
1 tsp low sodium soy sauce
1 tsp chilli paste (optional)
160 g dried vermicelli or bean thread noodles (40g per bowl)
1-2 carrots (julienned)
1-2 cucumbers (julienned)
Iceberg lettuce
Shredded cabbage
120 g edamame beans (40g per bowl)
Sesame seeds (for topping)
Green onion (sliced for garnish)
Lime wedges (to serve)

Instructions

Step 1: In a bowl, combine the chicken marinade ingredients: ½ tbsp sweetener, 1 tsp chicken stock powder (if using), 1 tsp chilli paste (if using), 2-3 cloves minced garlic, 1 tsp low sodium soy sauce, and 1 tbsp miso paste. Add the chicken thighs and ensure they are well coated. Cover and marinate for at least 1 hour in the fridge.
Step 2: Cook the chicken. For air frying, preheat your air fryer to 190°C (375°F) and cook the chicken for 20–22 minutes, flipping halfway through. For pan frying, cook over medium-high heat for 5–7 minutes per side until the chicken is fully cooked and golden. Set aside once done.
Step 3: In a separate bowl, whisk together the miso sauce ingredients: 2 tbsp miso paste, 1 tbsp sesame oil, 1 clove minced garlic, ½ tbsp honey, 1 tsp ginger paste, 1 tsp low sodium soy sauce, 1 tsp chilli paste (optional), 1 tbsp sweetener, and 2 tbsp rice wine vinegar. Adjust seasoning to taste.
Step 4: Soak the vermicelli noodles in hot water for about 5 minutes or according to the package instructions until soft. Drain and rinse under cold water to stop cooking and prevent sticking.
Step 5: Assemble your bowls by starting with a base of noodles. Top with shredded iceberg lettuce, shredded cabbage, edamame beans, julienned carrot, and cucumber. Slice the cooked chicken and place on top. Serve with the miso sauce either on the side in small containers or drizzled over the bowl. Garnish with sliced green onion, sesame seeds, and a wedge of lime for squeezing.

Tips & Variations

Marinate the chicken overnight for even deeper flavor and tenderness.
Use tofu or shrimp as a protein alternative to make the bowls vegetarian or pescatarian.
Add fresh herbs like cilantro or mint for a bright, fresh note.
If you prefer a spicier dish, increase the amount of chilli paste or add fresh sliced chilies.
For extra crunch, sprinkle toasted peanuts or crispy shallots on top.

Storage

Store leftover ingredients separately in airtight containers in the refrigerator for up to 2 days. Keep the noodles and fresh vegetables apart from the chicken to maintain texture. Reheat the chicken gently in a pan or microwave before assembling the bowl again. The miso sauce can be stored in the fridge for up to 3 days and stirred well before reuse.

How to Serve

The image shows four clear glass meal prep containers arranged in a 2x2 grid on a white marbled surface. Each container has neatly layered food starting from the bottom with bright green edamame beans and shredded purple cabbage. On top of these, there are sliced grilled chicken strips with a charred, golden-brown color and scattered white sesame seeds and chopped green onions. To one side of the chicken, there are thin orange carrot sticks and thin green cucumber slices. Each container also has a lemon wedge positioned near the top right corner and a small translucent cup filled with a reddish-orange sauce placed inside the container near the lemon. The presentation is neat, colorful, and fresh-looking, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they may cook faster and be less juicy than thighs. Adjust cooking time accordingly to avoid drying out the meat.

Is it necessary to marinate the chicken?

While marinating enhances flavor and tenderness, if you’re short on time, cooking the chicken without marinating will still yield a tasty dish thanks to the miso sauce dressing.