One pot vermicelli noodles
A simple one‑pot meal of tender chicken, veggies and noodles in a savoury soy‑stock broth.
Allergens: contains cereals containing gluten, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 51g carbs · 6g sugars · 6g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Dried pastapack 500g · use 200g | £0.75£0.15 per 100g | £0.75£0.15 per 100g |
| Chicken breast filletsuse 400g | 2 × £2.75210g · £1.31 per 100g | £3.75480g · £0.78 per 100g |
| Carrotspack 500g · use 200g | £0.55£0.11 per 100g | £0.44£0.09 per 100g |
| Broccoliuse 300g | £0.90375g · £0.24 per 100g | £2.50330g · £0.76 per 100g |
| Onionpack 1kg · use 150g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Soy sauceuse 30ml | £0.55150ml · £0.37 per 100ml | £0.55150ml · £0.37 per 100ml |
| Basket total (full packs) | £9.20 | £8.94 |
| Cost of what this recipe uses | £6.74 | £6.14 |
| Per serving | £1.69 | £1.54 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 200g dried vermicelli and set it aside. Weigh 400g chicken breast, trim any visible fat and cut it into 2 cm dice. Weigh 200g carrots, peel and slice them into thin half‑moon rounds; weigh 300g broccoli and cut the florets into bite‑size pieces; weigh 150g onion, peel and finely chop it.
- Heat 1 tbsp vegetable oil in a large non‑stick saucepan or deep skillet (about 24 cm) over medium heat. Add the chopped onion and sauté for 3‑4 minutes until translucent and starting to soften, stirring occasionally. Then add the diced chicken and cook for 5‑6 minutes, turning until the pieces are lightly browned on all sides but still pink inside.
- Push the chicken and onion to one side of the pan. Add the sliced carrots and broccoli florets to the empty space and stir‑fry for 4‑5 minutes over medium‑high heat, until the vegetables are bright‑coloured and just tender‑crisp, stirring occasionally to prevent sticking.
- Return the chicken to the centre of the pan and pour in 30 ml soy sauce. Stir everything together to coat the meat and vegetables, then let the mixture simmer gently for 2 minutes so the flavours meld and the sauce thickens slightly.
- Add the 200g dried vermicelli to the pan and pour in 300 ml boiling water (from the kettle). Stir to separate the noodles, then bring the liquid back to a gentle boil over medium heat. Cook uncovered for 6‑8 minutes, or until the noodles are tender and have absorbed most of the liquid, stirring once halfway through.
- Taste the dish and season with a pinch of salt and freshly ground black pepper if needed. If the pan looks dry, splash in a little extra water (about 30 ml) and continue cooking for another minute. The vermicelli should be soft, the chicken cooked through (no pink), and the vegetables glossy.
- Remove the pan from the hob and let it rest for 2 minutes; this helps the noodles firm up slightly. Serve the one‑pot vermicelli noodles hot, divided equally into four bowls, and enjoy immediately.
Tips
- Swap chicken for turkey or tofu for a cheaper or vegetarian version.
- Cook a double batch, cool within 1 hour, refrigerate in airtight containers for up to 2 days, or freeze portions for up to 1 month.
- Reheat leftovers in the microwave, stirring halfway, until steaming hot throughout; only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Dried pasta · about 300g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Pasta with beans and spinach, Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake. - Chicken breast fillets · about 250g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Carrots · about 300g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Sausage and bean casserole. - Broccoli · about 700g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Sheet Pan Sausage & Veg, Vegetable stir-fry with tofu. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Soy sauce · about 470ml left
Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, Yaki udon noodles.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).