Lemongrass Chicken Noodle Bowls

Name: Lemongrass Chicken Noodle Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1 ½ lbs boneless skinless chicken thighs; dried vermicelli noodles; 1 tablespoons sugar; 1 ½ tablespoons lemongrass paste; 2 cups bean sprouts; 1 ½ tablespoons fresh lime juice; 3 garlic cloves; 2 Persian cucumbers; 2 tablespoons fish sauce; 1 tablespoon lime juice; ½ cup fresh mint leaves; ¼ cup water; 2 tablespoons fish sauce; ½ cup fresh cilantro; 1 tablespoons low-sodium soy sauce; 2 carrots; 1 tablespoon sugar; 4 cups iceberg lettuce; 2 teaspoons avocado oil; ¼ cup roasted peanuts; 4 Lime wedges

User Reviews

5.0

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings
4 servings
Calories
541 kcal
Course
Main Course, Dinner, Others
Cuisine
Vietnamese

Lemongrass Chicken Noodle Bowls

Iris Warren

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These colorful, Vietnamese-inspired Lemongrass Chicken Noodle Bowls are made with marinated chicken thighs and served over noodles with lots of vegetables and fresh herbs.

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Ingredients

Servings

1 ½ lbs boneless skinless chicken thighs (trimmed of fat)
dried vermicelli noodles (about 6 ounces, cooked following package instructions)
1 tablespoons sugar ( or honey)
1 ½ tablespoons lemongrass paste (or fresh grated lemongrass)
2 cups bean sprouts
1 ½ tablespoons fresh lime juice
3 garlic cloves ( minced)
2 Persian cucumbers (julienned)
2 tablespoons fish sauce (check labels if gluten-free)
1 tablespoon lime juice
½ cup fresh mint leaves
¼ cup water
2 tablespoons fish sauce (check labels if gluten-free)
½ cup fresh cilantro
1 tablespoons low-sodium soy sauce (or gluten-free soy sauce)
2 carrots (julienned)
1 tablespoon sugar ( or honey)
4 cups iceberg lettuce (finely sliced)
2 teaspoons avocado oil (divided)
¼ cup roasted peanuts (crushed)
4 Lime wedges (for serving)

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Instructions

In a small bowl, mix together all of the ingredients for the chicken marinade until smooth. Add chicken and marinade with 1 teaspoon of the oil to a large ziploc bag and place in the refrigerator to marinate for 2+ hours or overnight.
To make the fish sauce, combine the fish sauce ingredients and mix well to dissolve the sugar. Adjust to your taste (lime + sweetness) and set aside for at least 30 minutes for all of the flavors to meld together. Set aside.
In a frying pan over medium heat, heat the remaining 1 teaspoon oil. Remove chicken from the marinade, and place into the pan cooking each side until browned and cooked through, about 5 minutes on each side.
Remove from the pan and set aside to slightly cool while you build the bowls.
Add cooked vermicelli noodles to a bowl. Top off with desired amounts of bean sprouts, cucumber, mint, cilantro, carrots, and iceberg lettuce.
Slice chicken and add to bowls. Top off with crushed peanuts and fish sauce. Enjoy right away.

Nutrition Information

Show Details

Serving 1bowl Calories 541kcal (27%) Carbohydrates 57.5g (19%) Protein 43g (86%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 160mg (53%) Sodium 1100mg (46%) Fiber 5.5g (22%) Sugar 13g (26%)