If you’re looking for a meal that’s quick to assemble, easy to transport, and bursting with flavor, this Shoyu Chicken with Spicy Vermicelli Noodles in a Jar is exactly what you need. Inspired by the rich umami of shoyu (Japanese soy sauce) and the fiery kick of chili, this recipe combines tender chicken with delicate vermicelli noodles, all packed into a convenient, portable jar. It’s the perfect fusion of Japanese flavors and a trendy, meal-prep-friendly format that you can take anywhere—from work lunches to picnic outings.
Shoyu is a classic Japanese condiment, and its complex umami flavor is at the heart of this dish. It brings a savory depth to the marinated chicken, balanced out by the heat from the gochugaru, the lightness of rice vermicelli noodles, and a touch of freshness from crunchy veggies. Plus, preparing everything in a jar makes this meal super convenient for anyone who loves bold flavors but is always on the go.
Minimizing Food Waste
Reencle is an innovative composting system designed to tackle food waste right at home, making it an ideal addition to a kitchen where recipes like my Shoyu Chicken with Spicy Vermicelli Noodles are regularly prepared.
When I cook, there are often small amounts of leftover ingredients such as vegetable scraps (like corn kernels, edamame pods, or ginger peels) or fat trimmings from the chicken. Instead of discarding these into the trash, which contributes to landfill waste, Reencle allows you to compost them effortlessly.
By using natural microorganisms, Reencle breaks down food scraps into nutrient-rich compost that can be used for plants or gardens, minimizing the environmental impact of food waste. In a kitchen where fresh ingredients are frequently used, this system provides a sustainable cycle—what doesn’t make it into the dish becomes compost, enriching our home garden, and supporting our next harvest of vegetables or herbs.
For recipes that involve fresh produce and proteins, Reencle ensures that nothing goes to waste. This way, your cooking not only brings flavorful meals to the table but also contributes to reducing food waste and promoting sustainability at home.
Jeff and I were able to winterize our garden to prepare for the colder weather, and during the process, we fortified our soil with compost from our Reencle. The photo shows our Reencle in our garden as we prepared to place the compost into our garden beds’ soil. Check out more about the Reencle in my blog post here.
Rice Vermicelli Noodles
Rice vermicelli noodles are thin, delicate noodles made from rice flour and water, commonly used in various Asian cuisines. They have a soft, slightly chewy texture once cooked and are perfect for absorbing flavors from broths, sauces, and stir-fries. These noodles are quick to prepare, often needing just a brief soak in hot water before being added to dishes. They’re commonly featured in soups like pho, salads, and dishes like stir-fried noodles or spring rolls.
One key advantage of rice vermicelli is that they are naturally gluten-free, making them a great option for people with gluten sensitivities or celiac disease. Their light and versatile nature allows them to pair well with a variety of ingredients, from fresh herbs and vegetables to rich meats and spicy sauces. Whether in cold salads or warm brothy dishes, rice vermicelli adds a subtle but satisfying texture and base to a wide range of recipes.
Another huge reason I used these noodles for this dish is because they can cook with just hot water. It’s not easy to find noodles that can do that. See my Homemade Cup Noodles in a Jar recipe for another recipe that uses noodles that can be cooked with just hot water.
Shoyu Chicken with Spicy Vermicelli Noodles in a Jar
- Total Time: 25 minutes
Description
Shoyu Chicken with Spicy Vermicelli Noodles in a Jar features soy sauce-caramelized corn, edamame, and tender chicken cooked in soy sauce, with a spicy kick from gochugaru.
Ingredients
For the Veggies & Noodles:
- 1/2 cup corn kernels
- 1/2 cup edamame, shelled
- 1 serving rice vermicelli noodles
- Enough boiling water to barely cover the noodles
For the Sauce Base:
- 1 tablespoon soy sauce
- 1/2 teaspoon gochugaru (Korean chili flakes)
- 1/2 teaspoon sesame oil
- 1 teaspoon hondashi (Japanese soup stock granules)
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
For the Shoyu Chicken:
- 1/3 lb chicken thighs, boneless and skinless
- 1/4 cup soy sauce
Instructions
- Begin by cooking the shoyu chicken. Over medium heat, cook the chicken thighs for about 5-6 minutes per side, using 1/2 of the soy sauce on one side, and the other half on the other side.
- Cook until browned and fully cooked through. Slice the chicken into bite-sized pieces and set aside.
- In the same pan, sauté the corn kernels for 3-4 minutes until they are slightly caramelized from the leftover soy sauce char. Remove from heat.
- Briefly cook the edamame (if not pre-cooked) by boiling or steaming for a few minutes, then drain and set aside.
- In a large jar, add the sauce base: soy sauce, gochugaru, sesame oil, hondashi, minced ginger, and garlic at the bottom.
- Place the dry noodles on top of the sauce, followed by the chicken, caramelized corn, and edamame. Store in the refrigerator for up to 3-4 days.
- When you are ready to eat, remove the jar from the refrigerator and allow it to sit out for 5-10 minutes to warm up slightly. This helps prevent the jar from cracking when it comes into contact with the hot water.
- Pour just enough boiling water into the jar to barely cover the vermicelli noodles. Cover the jar loosely (do not seal it with the lid to prevent cracking) and let it sit for about 10 minutes, or until the noodles are soft and fully cooked.
- After the noodles are cooked, stir everything together in the jar to combine the sauce with the noodles, chicken, corn, and edamame. Enjoy directly from the jar or transfer to a bowl!
- Prep Time: 5
- Cook Time: 20
Nutrition
- Serving Size: 1