Miso Chicken Vermicelli Noodle Bowls

Source

Prep Time	Cook Time	Total Time	Servings
30 minutes	20 minutes	50 minutes	4

Nutrition (per serving)

Calories: 520
Protein: 46g
Carbohydrates: 48g
Fat: 16g

Ingredients

Chicken Marinade

• 1 lb (450 g) boneless skinless chicken thighs
  
• 2 tbsp white miso paste
  
• 1 tbsp soy sauce (or tamari for gluten-free)
  
• 1 tbsp rice vinegar
  
• 1 tbsp honey or maple syrup
  
• 1 tbsp sesame oil
  
• 1 clove garlic, minced
  
• 1 tsp grated fresh ginger

Noodle Base

• 6 oz (170 g) vermicelli rice noodles
  
• 1 cup (150 g) edamame, shelled
  
• 1 cup (80 g) shredded red cabbage
  
• 1 cup (80 g) shredded carrots
  
• 1 cup (80 g) cucumber, julienned
  
• 2 green onions, chopped
  
• 1 tbsp sesame seeds
  
• Lemon or lime wedges, for serving

Miso-Ginger Dressing

• 1 tbsp white miso paste
  
• 1 tbsp soy sauce
  
• 2 tbsp rice vinegar
  
• 1 tbsp honey
  
• 1 tbsp sesame oil
  
• 1 tbsp warm water
  
• 1 tsp grated ginger

Instructions

1. Marinate the chicken
   Whisk miso, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a bowl. Add chicken thighs and coat well. Marinate at least 30 minutes or overnight.

2. Cook the chicken
   Air fry at 400°F (200°C) for 14–16 minutes, flipping halfway, until cooked and slightly charred.
   Alternatively: grill or pan-sear.
   Slice once cooled.

3. Prepare the noodles
   Cook vermicelli according to package directions. Rinse under cold water and drain well.

4. Assemble the bowls
   Divide noodles between 4 containers. Top with cabbage, carrots, cucumber, and edamame. Add sliced miso chicken.

5. Make the dressing
   Whisk all ingredients until smooth. Store separately or drizzle over bowls before serving.

6. Finish & serve
   Garnish with sesame seeds, green onions, and a lemon wedge. Serve cold or at room temperature.

Notes

• Chicken can be swapped for tofu or shrimp.
  
• Add chili crisp for heat.
  
• Keeps well refrigerated for 3–4 days.