Vermicelli Noodle Bowls with Chicken
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
727 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vermicelli Noodle Bowls with Chicken
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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
For the sweet chili dressing
- 2 tablespoons sweet chili sauce
- 4 tablespoons lime juice fresh
- 1/2 cup vegetable oil or swap in a little sesame oil
- 2 tablespoons soy sauce low-sodium
- 2 teaspoons granulated sugar
- 1 garlic large clove
- 2 tablespoons fish sauce
- salt freshly ground
- black pepper freshly ground
For the chicken and vermicelli noodles
- vegetable oil for frying, mild
- 6 (about 1 1/2 lbs total) chicken thigh boneless, skinless
- 5 ounces (4 nests) vermicelli noodles
- water boiling
- 7 ounces bean sprout
- 2 large carrot peeled
- 1 large cucumber
- 1 red chile such as Thai
- 1/2 small bunch cilantro divided, fresh
- 1/2 small bunch mint divided, fresh
- 3 to 4 tablespoons crispy onions for topping, or roasted, salted peanuts
- lime to serve, wedges
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
(60%)
Trans Fat
1g
(50%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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