Recipe here: https://www.teaforturmeric.com/fish-tikka/#recipe
Quick to prep. I used 1 tsp chili powder ... maybe halve that. Maybe find a different marinate recipe? It had a nice bright flavor, but never got any char.
Did 8 min, turning the sheet pan around at 4 min. The very thick pieces needed 1-2 more min each.
From the AI. Good!! I left out the onion but we had maybe 3-4 C chicken instead of the prescribed 2. This is a little noodle heavy. You could even go 1/2 to 2/3rds of the noodles for a more ingredient heavy version.
Pho Chicken stir-fry with vermicelli noodles
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Category Item Quantity Notes
Aromatic Chicken Cooked Pho Chicken 2 cups Shredded or thinly sliced
Noodles Dried Rice Vermicelli Noodles 8 oz (half a standard package) Thin white noodles
Vegetables Onion 1/2 medium Sliced
Bell Pepper (any color) 1 medium Sliced thinly
Carrots 1 cup Julienne (matchstick cut)
Broccoli Florets 1 cup Small florets
Garlic 4 cloves Minced
Stir-Fry Sauce Soy Sauce 2 tbsp Use Tamari for gluten-free
Fish Sauce (Nuoc Mam) 1 tbsp Essential for authentic flavor
Brown Sugar (or Honey) 1 tsp To balance the saltiness
Water or Chicken Broth 1 tbsp
Sriracha or Chili Garlic Sauce 1 tsp (or to taste) Optional, for heat
For Cooking Vegetable Oil or Peanut Oil 2 tbsp High heat oil
Garnish Fresh Cilantro and Mint To taste Chopped
Roasted Peanuts 2 tbsp Chopped, for crunch
Lime Wedges For serving
1. Prepare the Noodles
Bring a medium pot of water to a boil.
Add the vermicelli noodles and cook according to package directions (usually 3–5 minutes). They should be tender but still have a slight bite (al dente).
Drain the noodles immediately and rinse them well under cold water to stop the cooking process and prevent sticking. Set aside in a serving bowl.
2. Prepare the Sauce
In a small bowl, whisk together the Soy Sauce, Fish Sauce, Brown Sugar (or Honey), Water/Broth, and Sriracha (if using). Set aside.
3. Stir-Fry the Vegetables
Heat 1 tablespoon of oil in a large wok or skillet over medium-high to high heat.
Add the sliced onions and the hardier vegetables (carrots and broccoli). Stir-fry for 3–4 minutes until they start to soften but are still crisp.
Add the bell pepper and minced garlic. Stir-fry for 1 more minute until fragrant.
4. Combine Chicken and Sauce
Add the shredded pho chicken to the wok. Since it's already cooked, you are just reheating and coating it. Stir-fry for 1–2 minutes.
Pour the prepared Stir-Fry Sauce over the chicken and vegetables. Toss quickly to coat everything evenly.
Cook for just 30–60 seconds, allowing the sauce to thicken slightly and coat the ingredients. Do not overcook.
5. Serve and Garnish
Spoon the hot chicken stir-fry mixture directly over the cold vermicelli noodles.
Garnish generously with fresh cilantro, mint, and chopped peanuts.
Serve immediately with a lime wedge on the side—a squeeze of fresh lime brightens the whole dish!
Enjoy your unique and flavorful meal!
