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Vermicelli With Cabbage & Chicken in Asian Dressing

A simple dish full of sautéed veggies & chicken drizzled in a delicious Asian sauce



cook: 30 minutes, serves 4

  • Olive oil
  • 8 ounces dried vermicelli or linguine pasta
  • 1 tablespoon lower-sodium soy sauce
  • 1 teaspoon lemon juice 1 teaspoon chopped garlic
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon chopped fresh tarragon
  • 8 ounces boneless, skinless, chicken breast, sliced
  • 1 cup shredded cabbage
  • 1/2 cup sliced carrots
  • 1/2 cup red bell pepper cut in short julienne strips
  • Kosher salt
  • Coarsely ground black pepper

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Cooking Steps

  1. In a large pot bring water to a boil and add 1 1/2 teaspoons olive oil. Add vermicelli; cook according to package directions. Drain; return to hot pot. Keep warm.
  2. For dressing, in a screw-top jar combine soy sauce, 1 tablespoon olive oil, lemon juice, garlic, ginger, and tarragon.  cover and shake well; set aside.
  3. In a large sauté pan heat 1 tablespoon olive oil. Add chicken to hot oil; sauté for 3 to 4 minutes or until done. Remove chicken from pan; set aside. Add cabbage, carrots, and bell pepper to hot pan; sauté just until cabbage. Return chicken to pan. Shake dressing well; stir into pan. In a bowl combine chicken mixture with permits, tossing to coat. Season to taste with salt and pepper.


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