Asian Chicken Vermicelli

Asian Chicken Vermicelli

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  • 1 22-oz. pkg. vermicelli noodles, cooked
  • 2-to-3 boneless, skinless chicken breasts
  • 1/2 cup Latah Creek Chardonnay
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1/8 cup sesame seeds, toasted
  • 1 red pepper, diced
  • 1 bunch scallions, chopped


  • 1 cup sesame oil
  • 1 cup soy sauce
  • 1/3 cup sugar
  • 1/3 cup hot chili oil
  • 1/3 cup balsamic vinegar


Cook vermicelli noodles in a pot of boiling water until al dente. Drain noodles and place in large mixing bowl.

While the noodles are cooking, blend Chardonnay, water, soy sauce and balsamic vinegar together in a skillet and poach chicken breasts in simmering liquid until cooked through. Drain and set aside to cool.

Place sesame seeds in small skillet and warm until golden brown and toasted.

Add toasted sesame seeds, diced red pepper and chopped scallions to noodles. Shred or cut poached chicken breasts into bite-sized pieces and add to noodle mixture.

Blend all of the dressing ingredients together and pour one cup over noodle mixture. Toss noodle mixture, taste and add more dressing if desired.

Serve immediately or refrigerate overnight and serve the following day. Serves 6-8

Ellena's Notes

I usually serve this salad the next day after all the flavors have had a chance to blend together. Eat well, eat simple and enjoy! ~ Ellena

Eat Simple, Eat Well, Ellena