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Rice Noodle Bowls
Pickled veggies with a kick of heat, sesame and chili-laced ground chicken and crunchy cucumber are all key players in the ensemble. A supporting team of chopped peanuts, black sesame seeds and everyone's favorite love/hate herb, cilantro lend a hand in true texture bliss
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 4 bowls
Calories: 551 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 cup rice vinegar
- 1 cup water
- 1/4 cup mirin
- 1 cup sliced red bell pepper
- 1 cup shredded carrots
- 1 large Jalapeño
- 8 oz Vermicelli rice noodles
- 1 tbsp + tsp sesame oil, divided
- 1 lb ground chicken
- 3 large garlic cloves, minced
- 2-4 tsp sambal oelek
- 1/4 cup soy sauce
- 1/4 cup sweet Thai chili sauce
- 1/2 english cucumber, sliced thin
- 1/4 cup chopped peanuts
- 2 tsp black sesame seeds
Instructions
- Prep all your veggies and garlic before you begin. Add rice vinegar, water, mirin and 1/2 tsp salt to a medium saucepan. Bring to a boil. While the vinegar mixture comes to a boil, add shredded carrot, red pepper and jalapeno to a large mason jar or bowl. When the vinegar mixture comes to a boil pour over the veggies. Let them pickle while you prep everything else.
- Fill the same pot you used to make the pickle brine full of water. Bring to a boil. Add the dry rice noodles to a large bowl. Pour boiling water over the noodles. Let them soak for 10-15 minutes until soft. Drain in a colander and rinse with cold water.
- While the noodles soak and veggies pickle, cook the chicken. Heat a medium skillet to medium heat. Add 1 tablespoon sesame oil. Swirl the pan and add the chicken as well as 1/2 teaspoon kosher salt. Use a wooden spoon to break up the chicken into very small pieces. Try to get them almost as small as rice granules. When then chicken is cooked through add the garlic, cook for 1 minute. Add the soy sauce, remaining two teaspoons sesame oil, sambal oelek and sweet chili sauce to the chicken. Stir to combine. Season to taste with salt and pepper.
- To assemble. Transfer some rice noodles to a bowl. Top with pickled veggies. I like to spoon some of the pickling liquid over the noodles. Spoon 1/4 of the ground chicken mixture next to the noodles. Nestle the cucumbers around the veggies and chicken. Sprinkle with chopped peanuts, sesame seeds and cilantro.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
551kcal
(28%)
Carbohydrates
72g
(24%)
Protein
31g
(62%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
1348mg
(56%)
Potassium
796mg
(23%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
6594IU
(132%)
Vitamin C
53mg
(59%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 551
% Daily Value*
| Serving | 1serving | |
| Calories | 551kcal | 28% |
| Carbohydrates | 72g | 24% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 1348mg | 56% |
| Potassium | 796mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 6594IU | 132% |
| Vitamin C | 53mg | 59% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.