Vermicelli Noodle Bowls with Chicken

Name: Vermicelli Noodle Bowls with Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons Sweet chili sauce; 4 tablespoons fresh lime juice; 1/2 cup mild vegetable oil (or swap in a little sesame oil for some of the vegetable oil); 2 tablespoons low-sodium soy sauce; 2 teaspoons granulated sugar; 1 large garlic clove; 2 tablespoons fish sauce; Salt and freshly ground black pepper; Mild vegetable oil; 6 (about 1 1/2 lbs total) boneless skinless chicken thighs; 5 ounces (4 nests) vermicelli noodles; boiling water; 7 ounces bean sprouts; 2 large carrots; 1 large cucumber; 1 red chile; 1/2 small bunch fresh cilantro; 1/2 small bunch fresh mint; 3 to 4 tablespoons crispy onions or 1 3/4 ounces (50 g) roasted, salted peanuts; Lime wedges

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings
Calories
727 kcal
Course
Main Course
Cuisine
Vietnamese

Vermicelli Noodle Bowls with Chicken

Iris Warren

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These vermicelli noodle bowls with chicken are an easy, healthy, gluten-free meal of seared chicken thighs, fresh vegetables, and rice noodles, all tossed in a sweet nuoc cham sauce-inspired dressing.

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Ingredients

Servings

For the sweet chili dressing

2 tablespoons Sweet chili sauce
4 tablespoons fresh lime juice
1/2 cup mild vegetable oil (or swap in a little sesame oil for some of the vegetable oil)
2 tablespoons low-sodium soy sauce
2 teaspoons granulated sugar
1 large garlic clove
2 tablespoons fish sauce
Salt and freshly ground black pepper

For the chicken and vermicelli noodles

Mild vegetable oil for frying
6 (about 1 1/2 lbs total) boneless skinless chicken thighs
5 ounces (4 nests) vermicelli noodles
boiling water
7 ounces bean sprouts
2 large carrots peeled
1 large cucumber
1 red chile such as Thai
1/2 small bunch fresh cilantro divided
1/2 small bunch fresh mint divided
3 to 4 tablespoons crispy onions or 1 3/4 ounces (50 g) roasted, salted peanuts for topping
Lime wedges to serve

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Instructions

Make the sweet chili dressing

In a large mixing bowl, combine the sweet chili sauce, lime juice, oil, soy sauce, and sugar.
Finely grate or crush the garlic into the dressing, and add the fish sauce. Mix to combine. Season to taste with salt and pepper, if needed. Dressing can be made and refrigerated up to 24 hours in advance.

Make the chicken and vermicelli noodles

Place the chicken thighs in a large bowl and rub with 2 to 3 tablespoons of the dressing. Cover and marinate the chicken in the refrigerator while you prepare the noodles, or let the chicken marinate for up to 1 day.
Place the noodles into a large bowl and cover with boiling water. Use a fork to gently tease them out of their nests, then set aside until softened, 5 to 6 minutes. Drain in a colander and rinse with cold water until completely cooled. Tip into the large mixing bowl of remaining dressing.
Heat oil in a large skillet over high heat until hot, then add the chicken thighs in a single layer and fry until cooked through to an internal temperature of 165°F (74°C), 4 to 6 minutes per side. Set aside on a cutting board and season with a little salt. Slice the chicken thighs.
Add the bean sprouts to the noodles. Use a vegetable peeler to peel the carrots and cucumber into ribbons directly into the bowl of noodles – discard the seedy middle of the cucumber.
Finely chop the red chile and add to the bowl along with the leaves from the herbs. Toss really well. Season to taste with salt and pepper, if needed.☞ TESTER TIP: Use your hands or tongs to really toss the noodles and vegetables together well.
Pile into bowls or on a platter. Arrange the sliced cooked chicken thighs on top. Sprinkle with the remaining fresh herb leaves and crispy onions or peanuts. Serve with lime wedges.

Nutrition Information

Show Details

Serving 1portion Calories 727kcal (36%) Carbohydrates 50g (17%) Protein 41g (82%) Fat 41g (63%) Saturated Fat 7g (35%) Monounsaturated Fat 12g Trans Fat 1g Cholesterol 162mg (54%) Sodium 1378mg (57%) Fiber 4g (16%) Sugar 13g (26%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 727 kcal

% Daily Value*

Serving	1portion
Calories	727kcal	36%
Carbohydrates	50g	17%
Protein	41g	82%
Fat	41g	63%
Saturated Fat	7g	35%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	162mg	54%
Sodium	1378mg	57%
Fiber	4g	16%
Sugar	13g	26%