Vietnamese Noodles
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 -6 bowls
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Course
Main Course
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Cuisine
Asian
Vietnamese Noodles
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These Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) are a satisfying, fresh and vibrant meal-in-one medley you will crave for days!
They are your answer for a refreshing flavor and texture packed lunch or dinner. They are made with seasoned rice vermicelli noodles, juicy lemongrass chicken, fresh slivered vegetables and garnished with crunchy peanuts and fresh cilantro all drizzled with bright and tangy Vietnamese rice vinegar dressing. These Vietnamese Noodles are light yet comforting and you can prep all the ingredients ahead of time, so when its “go time” all you have to do is cook your chicken!
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Ingredients
NOODLE BOWLS
- 1 1/2 lbs chicken see notes, with lemongrass
- 1 .75 pkg. rice vermicelli noodles
- 2 cups red cabbage chopped
- 2 cups bean sprout
- 2 cucumber spiralized or julienned
- 1 red bell pepper julienned
- 1 cup snow peas ends trimmed, julienned
- 1 cup carrot matchstick or julienned
- 1/4 cup green onion chopped
- 2 tablespoons cilantro or more to taste, chopped
Dressing
- 3 tablespoons reserved marinade in directions
- 1/4 cup coconut milk may sub water
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1-2 tablespoons lime juice
- 2 tablespoons honey
Garnish
- cilantro
- peanuts crushed
- lime juice freshly squeezed
- Asian chili sauce
Instructions
- Whisk together Lemongrass Chicken Marinade ingredients. Remove 3 tablespoons Marinade and add dressing to a small bowl. Whisk in all dressing ingredients. Cover and refrigerate dressing. (I use this time to prep my veggies.) Marinate Lemongrass Chicken according to directions.
- Cook chicken according to directions.
- Remove chicken then add water to the same skillet you cooked the chicken in and bring to a simmer. Remove from heat and add noodles (if skillet is not large enough then add noodles and water to a large bowl). Soak noodles according to package instructions until al dente. Drain noodles and rinse with cool water. Add noodles to large bowl. Strain dressing to remove lemongrass chunks and toss noodles with 1/4 cup of dressing.
- To serve, divide noodles between 4 or 6 bowls (depending on serving size) and divide vegetables and garnish between bowls OR serve vegetables and garnishes in individual bowls a la carte to create a topping bar. Drizzle bowls with desired amount of leftover dressing. Add freshly squeezed lime juice or Asian chili sauce if desired (highly recommended).
Notes
- **The Lemongrass Chicken recipe calls for 2 ½ pounds chicken but we are only going to use 1 ½ pounds and use the extra marinade in our dressing - in other words, follow the recipe with the same marinade measurements but use 1 1/2 pounds chicken.
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