Lemongrass Chicken Noodle Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4 servings
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Calories
541 kcal
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Course
Main Course, Dinner, Others
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Cuisine
Vietnamese
Lemongrass Chicken Noodle Bowls
Description
This recipe uses boneless, skinless chicken thighs marinated with sugar or honey, lemongrass paste, garlic, and lime juice before cooking. The marinade infuses the chicken with citrusy lemongrass aroma and subtle sweetness. After marinating, the chicken is pan-cooked until browned and cooked through.
The noodle bowls are assembled with cooked vermicelli noodles topped with crunchy vegetables such as bean sprouts, julienned cucumber and carrots, fresh herbs including mint and cilantro, and finely sliced iceberg lettuce. A homemade fish sauce dressing provides savory, tangy balance enhancing all components.
Before serving, the chicken is sliced and added on top of the vegetables and noodles. Crushed roasted peanuts offer added texture and nutty flavor. Lime wedges served alongside allow individual flavor adjustment. The combination delivers a refreshing and well-rounded meal with layers of flavor and texture, perfect for a light but satisfying dish.
Ingredients
- 1 ½ lbs chicken thigh trimmed of fat, boneless, skinless
- vermicelli noodles about 6 ounces, cooked following package instructions, dried
- 1 tablespoons sugar ( or honey)
- 1 ½ tablespoons lemongrass paste (or fresh grated lemongrass)
- 2 cups bean sprout
- 1 ½ tablespoons lime juice fresh
- 3 garlic minced, cloves
- 2 cucumber julienned, Persian
- 2 tablespoons fish sauce (check labels if gluten-free)
- 1 tablespoon lime juice
- ½ cup mint leaf fresh
- ¼ cup water
- 2 tablespoons fish sauce (check labels if gluten-free)
- ½ cup cilantro fresh
- 1 tablespoons soy sauce or gluten-free soy sauce, low-sodium
- 2 carrot julienned
- 1 tablespoon sugar ( or honey)
- 4 cups iceberg lettuce (finely sliced)
- 2 teaspoons avocado oil (divided)
- ¼ cup peanuts crushed, roasted
- 4 lime for serving, wedges
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 DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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