Miso Chicken Vermicelli Noodle Bowls Recipe
This Miso Chicken Vermicelli Noodle Bowl features tender marinated chicken thighs cooked to perfection and served over light and refreshing vermicelli noodles with fresh vegetables. The dish is elevated by a flavorful miso sauce, garnished with sesame seeds, green onions, and lime wedges for a bright, balanced meal packed with umami and vibrant textures.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 37 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Frying
- Cuisine: Japanese-inspired
- Diet: Low Fat
Ingredients
Scale
Chicken Marinade:
- 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)
Miso Sauce:
- 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)
Noodles and Vegetables:
- 160 g dried vermicelli or bean thread noodles (40g per bowl)
- 1–2 carrots (julienned)
- 1–2 cucumbers (julienned)
- Iceberg lettuce (shredded)
- Shredded cabbage
- 120 g edamame beans (40g per bowl)
Garnish:
- Sesame seeds (for topping)
- Green onion (sliced for garnish)
- Lime wedges (to serve)
Instructions
- Marinate the Chicken: In a bowl, combine all chicken marinade ingredients including sweeteners, miso paste, garlic, soy sauce, and optional chili paste and chicken stock powder. Add the chicken thighs and coat them thoroughly. Cover and refrigerate to marinate for at least 1 hour to allow flavors to infuse.
- Cook the Chicken: You have two cooking options: Air Fryer – Preheat your air fryer to 190°C (375°F) and cook the chicken for 20–22 minutes, flipping halfway through to ensure even cooking. Pan Fry – Heat a pan over medium-high heat and cook the chicken for 5–7 minutes on each side until fully cooked and golden brown. Ensure the chicken reaches an internal temperature of 75°C (165°F).
- Prepare the Miso Sauce: In a bowl, whisk together rice wine vinegar, miso paste, sesame oil, minced garlic, honey, ginger paste, soy sauce, and optional chili paste until the sauce is smooth and well combined. Adjust the taste to your preference by adding more vinegar or honey if needed.
- Soak the Noodles: Soak the dried vermicelli noodles in hot water for 5 minutes or follow the package instructions until they are soft. Drain the noodles well and rinse under cold water to stop the cooking process and keep them firm and non-sticky.
- Assemble the Bowls: Divide the noodles evenly among serving bowls as the base. Top with shredded iceberg lettuce, cabbage, edamame beans, julienned carrots, and cucumbers for a fresh crunch. Slice the cooked chicken thighs and place them on top of the bowls.
- Serve with Sauce and Garnish: Serve the miso sauce on the side in small containers for dipping or drizzle it over the bowls as preferred. Finally, garnish each bowl with a sprinkle of sesame seeds, sliced green onions, and a wedge of lime for added zest and aroma.
Notes
- The chicken can be cooked in either an air fryer or on the stovetop in a pan; air frying gives a crispier texture while pan frying offers a nice golden finish.
- Use low sodium soy sauce to keep the salt content balanced.
- Sweetener options like Natvia or preferred sugar substitutes can be adjusted according to dietary needs.
- The miso sauce can be prepared in advance and stored in the fridge for up to three days.
- Feel free to add extra fresh herbs like cilantro or mint for enhanced freshness.
- For a vegetarian version, replace chicken with grilled tofu or tempeh and use vegetable stock powder in the marinade.
Keywords: miso chicken, vermicelli noodles, healthy chicken bowl, air fryer recipe, miso sauce, Asian inspired, quick dinner, light meal
