Chinese 5 Spice Chicken With Vermicelli Salad

Chinese 5 Spice Chicken With Vermicelli Salad

If there are noodles involved, I am all in. The fresh vegetables of this bowl contrasted with the savory cinnamons and star anise of Calicutts Chinese Five Spice sprinkled on baked chicken and topped with honey, checks all of the boxes of a perfect noodle bowl. Top with the a few nuts and dinner is served.


For Chicken

For Dressing

  • 3 Tbsp Fish Sauce
  • 1 Lime, juiced
  • 2 Tbsp Honey
  • 1 Tbsp Olive Oil
  • 2 Thai Chiles, finely chopped
  • 2 Tbsp Water, cold
  • 3 Tbsp Rice Vinegar

For Bowl, as desired

  • Rice (Vermicelli) Noodles, cooked to package instructions
  • Carrots, shredded
  • Cucumbers, peeled into strips
  • Lime
  • Cilantro
  • Mint
  • Green Onions, finely chopped
  • Peanuts or Cashews, chopped


  1. For dressing, combine all ingredients and whisk until well combined.
  2. Prepare all bowl ingredients as listed. When you pull noodles out of water, toss with dressing.
  3. On a baking sheet, place chicken thighs and towel off any excess moisture. Sprinkle Chinese Five Spice Blend and salt on chicken and rub until evenly covered.
  4. Heat a non-stick pan and add olive oil. Fry the chicken until golden brown on one side, approximately x minutes, turn and repeat on the other side until they measure 165 degrees.
  5. Drizzle the honey on top and allow to caramelize for about a minute.
  6. Place noodles on the bottom of the bowl. Top with chicken and remaining ingredients, as desired.

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