Vermicilli Bowl

Vermicilli Bowl

Table of Contents

Calories Per Serving: 350

Servings: 2


2 bunches Pure Mung Bean Vermicilli (aka Cellophane noodles, Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles)
8 small (1-2″diameter) vine-ripe tomatoes
4 oz cooked chicken breast, cut into bite-sized piece
1/3 c canned pumpkin
2 c broccoli
4 oz mushooms, sliced thin
1/4 c edamame
1/4 c chopped, frozen spinach
2 T Bragg’s nutritional yeast
1 t minced garlic
1 t onion flakes
1 t smoked paprika
1 t oregano
1/8 t (more or less, to taste) cayenne pepper
pink salt, to taste


  1. Combine tomatoes, mushrooms, spinach, edamame, broccoli, garlic, and onion in skillet over med-high heat
  2. Cover and cook until veggies are soft
  3. Stir in spices, chicken, and pumpkin then cover and simmer
  4. Heat water to a boil in saucepan
  5. Add vermicilli and boil a few minutes, until soft
  6. Drain vermicilli then transfter back to saucepan
  7. Pour sauce over top of vermicillia and stir to combine
  8. Portion into 2 bowls

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