Sauteed Cauliflowers and Snow Peas with Vermicelli
Prep time
Cook time
Total time
Sautéed cauliflower florets and snow peas with shredded chicken breast serve with vermicelli.
Serves: 8
  • ½ leftover rotisserie chicken breast shredded
  • 1 head cauliflower cut into pieces
  • 100 grams snow peas
  • 6 cloves garlic minced
  • 1 medium onion sliced
  • 1 tbsp. vegetable oil
  • 1 tbsp. fish sauce
  • vermicelli(soaked in water for 5-10 minutes)
  • 1 cup chicken broth
  1. In a pan, sauté garlic first in vegetable oil till golden brown.
  2. Add the sliced onion and shredded chicken breast. Mix.
  3. Add the fish sauce and stir for a minute.
  4. Add the cauliflower and stir fry for 2 minutes(pale yellow)
  5. Add the snow peas till its cook and tender (bright green)
  6. Remove from heat and transfer to a bowl.
  7. In the same pan, add the chicken broth till it simmer.
  8. Add the pre-soaked vermicelli, let it cook for 3-5 minutes.
  9. Turn off heat, mix in the cooked cauliflower and snow peas.
  10. Transfer to a plate, serve while still warm.
If you don't have leftover chicken breast, you can boil the chicken in 3 cups water seasoned with salt and onion and let it simmer for 15 minutes. Then use the chicken stock to cook the vermicelli. No need for chicken broth.
You can replace the fish sauce with salt if not available.
You can of course cut the recipe in half.
Adjust the taste to your liking for your preference.
You can substitute any meat of your choice, shrimp will be good too!
Recipe by My Style Recipe at