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Vermicelli with Lemongrass Wings

Prep Time10 mins
Cook Time20 mins
Servings: 2


  • 150 g Dried Vermicelli or 2 servings⁠
  • 1.5 L Filtered Water⁠
  • 2 Tbsp Sea Salt⁠
  • 1/2 large Watermelon Radish thinly sliced⁠
  • 2 handful Spinach⁠
  • 1 lb Chicken Wings fresh or defrosted⁠
  • 1 Tbsp chopped Lemongrass⁠ fresh or frozen (1/2 tbsp if using dried lemongrass powder)⁠
  • 2 Tbsp Gluten-free Soy Sauce or Tamari⁠
  • 2 Tbsp Cornstarch or Arrowroot Starch⁠
  • 1 L Broth of choice warmed⁠
  • Pepper⁠
  • Lime⁠


  • Toss wings in ⁠lemongrass, soy sauce and starch to coat evenly⁠
  • Lay wings on a baking tray then steam bake at 425F for 20 mins (or bake in preheated oven until done)⁠
  • Fill a pot with filtered water and bring it to a boil⁠
  • Add 2 tbsp of sea salt and vermicelli to pot of boiling water. Once all rice sticks have submerged under the salt water, turn off the heat⁠
  • Rinse spinach if needed, then add spinach and thinly sliced watermelon radish to vermicelli before all the liquid are absorbed⁠
  • To assemble:⁠
  • Add warmed broth to vermicelli and veggies, season to taste⁠
  • Place cooked wings over vermicelli or serve on the side⁠
  • Add a squeeze of lime juice for refreshing taste⁠


If wings are not yet defrosted, you can still send them straight into steam oven and adjust cooking time to make sure wings are fully cooked⁠
Substitute soy sauce for coconut aminos to make it soy-free⁠