Best 7 Five Spice Chicken With Vermicelli Noodle Salad Recipes
Taste the harmony of flavors in the delectable dish known as Five Spice Chicken with Vermicelli Noodle Salad. This appetizing meal combines the aromatic explosion of five-spice powder with succulent chicken, resulting in a symphony of tantalizing taste. Served atop a refreshing bed of vermicelli noodles and an assortment of vibrant vegetables, this dish promises a culinary journey that will captivate your senses and leave you craving more. Whether you're a seasoned chef or a novice in the kitchen, let us guide you through the simple steps to create this exceptional dish that is sure to impress family and friends alike.
Here are our top 7 tried and tested recipes!
GRILLED FIVE SPICE CHICKEN
Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 7h2m
Yield 6
Number Of Ingredients 13
Steps:
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
- Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
- Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
- Drizzle vinegar lime juice mixture over the chicken and serve.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g
FIVE SPICE CHICKEN
Delicious with rice - If you use brown rice, you can start this boiling in some chicken stock once the chicken goes in, everything should be done at the same time.
Provided by Pablohoney
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Combine all ingredients except chicken, and marinate chicken at least an hour - overnight for a stronger flavour!
- Bake at 190C for about 30 minutes, basting or adding marinade periodically.
VERMICELLI CHICKEN SALAD
"This recipe was given to me by a friend, and it's wonderful," notes Liz Hughes of Burnsville, Minnesota. Marinated artichokes and ripe olives lend flavor to this chilled rice salad that starts with a packaged rice mix.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook rice mix according to package directions. Stir in the chicken, mayonnaise, artichokes, onion, olives and lemon-pepper. Cover and refrigerate until chilled.
Nutrition Facts :
FIVE-SPICE CHICKEN WITH NOODLES
Make and share this Five-Spice Chicken With Noodles recipe from Food.com.
Provided by Chris from Kansas
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles as directed on package. Drain.
- Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Add carrot; cook and stir 3 to 4 minutes or until slightly tender.
- In medium bowl, combine broth, teriyaki sauce, cornstarch and five-spice powder. Add to chicken and carrots; mix well. Reduce heat; cover and cook 5 minutes or until chicken is no longer pink and carrots are tender.
- Just before serving, stir in noodles; cook 2 to 3 minutes or until throughly heated. Sprinkle with onions and cilantro.
Nutrition Facts : Calories 274.3, Fat 3.4, SaturatedFat 0.7, Cholesterol 54.9, Sodium 393.3, Carbohydrate 33.5, Fiber 0.6, Sugar 0.9, Protein 29
FIVE-SPICE CHICKEN NOODLE SOUP
Try this spicy Asian-inspired take on the traditional soothing chicken noodle soup. Recipe comes from Better Homes and Gardens.
Provided by Barb G.
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger; bring to boiling.
- Stir in bok choy, sweet pepper strips, and noodles; return to boiling, reduce heat; boil gently, uncovered, 3 to 5 minutes or until noodles are tender,.
- Stir in chicken, heat through and Serve.
LEMONGRASS CHICKEN RICE VERMICELLI SALAD
Grilled lemongrass chicken served over a rice noodle salad with vegetables tossed a Vietnamese dipping sauce-style dressing. Use any recipe for the grilled chicken and dipping sauce that you like.
Provided by Frankie
Categories Salad
Time 1h12m
Yield 4
Number Of Ingredients 20
Steps:
- Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved; add chicken and turn to coat in the marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.
- Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.
- Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad; drizzle dressing on top.
Nutrition Facts : Calories 477.9 calories, Carbohydrate 56.2 g, Cholesterol 64.6 mg, Fat 15.1 g, Fiber 2 g, Protein 27.4 g, SaturatedFat 2.7 g, Sodium 1341.2 mg, Sugar 6.9 g
FIVE SPICE CHICKEN WITH VERMICELLI NOODLE SALAD
Steps:
- Heat a grill skillet or heavy bottom skillet over medium-high heat. Brush with vegetable oil. Toss chicken thighs with Chinese five spice and salt. Place on the hot grill pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Be careful not to crowd the pan. If pan is too small you may need to cook in batches. Drizzle the honey over the chicken, squeeze over the juice of 1 lime. Cook another 1 - 2 minutes to allow honey to melt and lime to reduce. Sprinkle with the chopped peanuts, set aside. Combine all dressing ingredients and whisk until well combined. Combine all salad ingredients and toss with dressing. Garnish with green onion, cilantro and/or thai basil. Slice chicken and serve with noodle salad. Notes Make-Ahead: The chicken can be served warm over the noodles or chilled. Which also makes it a great make-ahead meal. Refrigerate the chicken, noodles and dressing separately. When the noodles are tossed with dressing they will loosen. Topped with sliced chilled chicken
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help the cooking process go more smoothly.
- Use fresh ingredients: Fresh ingredients will result in a more flavorful dish. If possible, use organic or locally-sourced ingredients.
- Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will cause the chicken to steam instead of brown.
- Use a variety of vegetables: The vermicelli noodle salad is a great way to use up leftover vegetables. Feel free to add any vegetables that you like.
- Make the dressing ahead of time: The dressing for the vermicelli noodle salad can be made ahead of time and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
Conclusion:
Five-spice chicken with vermicelli noodle salad is a delicious and healthy meal that is perfect for a summer cookout or potluck. The chicken is marinated in a flavorful five-spice powder mixture, then grilled or roasted until cooked through. The vermicelli noodle salad is made with fresh vegetables, herbs, and a tangy dressing. This dish is sure to be a hit with everyone who tries it!
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