If you enjoy easy, flavor-packed meals, this one checks every box. Miso Chicken Vermicelli Bowls are a bright, cozy bowl dinner that balances savory miso-marinated chicken, tender rice vermicelli, crisp veggies, and a punchy sauce. This simple homemade meal is great for busy families, weeknight cooks, and anyone who loves an easy recipe with big flavor. Try it when you want something healthy but satisfying, and if you like meal-prep bowls, you’ll appreciate how well these hold up in the fridge. For another take on make-ahead bowls, check out this chicken fajita meal prep bowls recipe.
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Top Reasons Home Cooks Love This Dish
Miso Chicken Vermicelli Bowls are fast to prep, forgiving on technique, and endlessly customizable. This recipe leans on miso for deep, fuss-free umami, while a quick marinade does most of the flavor work so you can multitask. It delivers the cozy comfort of a warm noodle bowl with the bright freshness of garden vegetables, making it perfect for lifting any weeknight. The ingredients are largely pantry-friendly, the bowls scale easily for leftovers or meal prep, and the whole dish feels like a treat while still cooking like an easy weeknight dinner.
Miso Chicken Vermicelli Bowls
Ingredients
Method
- In a bowl, whisk miso paste, soy sauce, rice vinegar, sesame oil, and honey. Add chicken strips, toss to coat, and marinate for 15–30 minutes.
- Prepare rice vermicelli according to package directions. Drain, rinse under cold water, toss with a splash of sesame oil to prevent sticking, and set aside.
- Heat a skillet over medium-high heat. Add a little oil, then cook chicken until browned and cooked through, about 4–6 minutes per side depending on thickness.
- Remove and let rest for 2 minutes, then slice if needed.
- While chicken cooks, shred cabbage, slice cucumber, and julienne carrots. Arrange in bowls with noodles.
- Divide noodles among bowls, top with cabbage, carrots, cucumber, and sliced miso chicken.
- Drizzle with extra soy or a simple dressing, and garnish with scallions and sesame seeds. Serve with lime and chili oil if desired.
Notes
Ingredients
Here’s what you’ll need to make Miso Chicken Vermicelli Bowls:
- 1 lb boneless, skinless chicken thighs (or breasts, cut into thin strips)
- 2 tbsp white miso paste (adds savory umami)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar (for brightness)
- 1 tbsp sesame oil (for the marinade)
- 1 tbsp honey or maple syrup (balances the miso)
- 8 oz rice vermicelli noodles (soaked or boiled)
- 2 cups shredded napa cabbage or mixed greens (for crunch)
- 1 cup julienned carrots (or shredded)
- 1 small cucumber, thinly sliced (for freshness)
- 2 scallions, thinly sliced (garnish)
- 1 tbsp sesame seeds (optional)
- 1 small lime (optional, for serving)
- Chili oil or Sriracha (optional, for heat)
Equipment
- Medium mixing bowl
- Large skillet or grill pan
- Pot for boiling noodles
- Tongs or spatula
- Measuring spoons and cups
Step-by-Step Instructions
- Marinate the chicken
- In a bowl, whisk miso paste, soy sauce, rice vinegar, sesame oil, and honey. Add chicken strips, toss to coat, and marinate 15-30 minutes. Longer if you have time.
- Cook the noodles
- Prepare rice vermicelli according to package directions. Drain, rinse under cold water, toss with a splash of sesame oil to prevent sticking, and set aside.
- Cook the chicken
- Heat a skillet over medium-high heat. Add a little oil, then cook chicken until browned and cooked through, about 4–6 minutes per side depending on thickness. Remove and let rest 2 minutes, then slice if needed.
- Prep the veggies
- While chicken cooks, shred cabbage, slice cucumber, and julienne carrots. Arrange in bowls with noodles.
- Assemble the bowls
- Divide noodles among bowls, top with cabbage, carrots, cucumber, and sliced miso chicken. Drizzle with extra soy or a simple dressing (mix 1 tbsp soy, 1 tsp rice vinegar, 1 tsp sesame oil). Garnish with scallions and sesame seeds. Serve with lime and chili oil if desired.
Pro Tips & Troubleshooting
- Sear chicken on high heat for a caramelized exterior; don’t overcrowd the pan.
- Use thighs for juicier results; breasts work if brined 15 minutes.
- If miso is too thick, dissolve it first in warm water before mixing.
- Prevent soggy bowls by keeping toppings separate until serving.
- Overcooked vermicelli gets gummy; rinse with cold water immediately after cooking.
- Short on time? Use pre-cooked rotisserie chicken tossed in miso sauce.
- Make the dressing extra tangy with a splash more rice vinegar to cut richness.
- For gluten-free, swap tamari for soy sauce and check miso label.
Serving Suggestions
- Pair with a light side salad or steamed edamame for a balanced meal.
- Add a soft-boiled egg for extra protein and creaminess.
- Try roasted sweet potato cubes or pickled daikon for a flavor twist.
- For a heartier bowl, serve over brown rice or quinoa instead of vermicelli.
- Looking for another bold-flavored bowl option? Try this creamy Cajun chicken and rice bowls for inspiration.
Storage & Leftovers
- Refrigerate components separately in airtight containers for 3-4 days.
- Store noodles and veggies dry; keep chicken and sauce sealed to preserve texture.
- Freeze cooked chicken (no veggies) up to 2 months; thaw overnight in fridge.
- Reheat chicken gently in a skillet or microwave; add a splash of water or soy to revive sauce.
Nutrition Notes
Miso Chicken Vermicelli Bowls balance protein from chicken with carbs from vermicelli and fiber from fresh vegetables. Miso provides umami and small amounts of probiotics if unpasteurized, while sesame oil and seeds contribute healthy fats. Swap ingredients to adjust calories and sodium, use low-sodium soy and increase greens to boost fiber.
Food Safety
Cook chicken to an internal temperature of 165°F (74°C). Marinate in the refrigerator and discard any leftover marinade that touched raw chicken or boil it before using as a sauce. Keep cooked and raw foods separate to avoid cross-contamination.
FAQs
What kind of miso is best for this recipe?
Use white miso for a milder, slightly sweet flavor that complements chicken. Red miso is stronger and saltier, so reduce soy sauce if using it. White miso keeps the sauce balanced and crowd-pleasing.
Can I make these bowls vegetarian?
Yes, substitute tofu or tempeh for chicken and marinate the same way. Pan-sear or bake tofu until golden and slightly crispy, then assemble with the same noodles and veggies.
How long can assembled bowls sit before serving?
Assemble just before serving for best texture. If prepped for later, keep noodles and wet toppings separate and combine within 1-2 hours for freshest results.
Are rice vermicelli bowls gluten-free?
Rice vermicelli itself is gluten-free, but watch sauces. Use tamari or certified gluten-free soy sauce and check miso paste labels to ensure no gluten-containing additives.
Conclusion
Miso Chicken Vermicelli Bowls are all about feel-good flavor, and I hope this dish brings comfort and joy to your table. For another healthy miso-forward noodle idea and meal-prep tips, see this Healthy Miso Chicken Noodle Bowls guide. Give Miso Chicken Vermicelli Bowls a try as an easy recipe, a simple homemade meal, or a satisfying weeknight dish, and keep Miso Chicken Vermicelli Bowls in your regular rotation when you need something fast but nourishing.