Description
These colorful, Vietnamese-inspired Lemongrass Chicken Noodle Bowls are made with marinated chicken thighs and served over noodles with lots of vegetables and fresh herbs.
Yield: 4servings | Serving Size: 1bowl
Ingredients
For the Lemongrass Chicken:
1 ½lbsboneless skinless chicken thighs, trimmed of fat
1 ½tablespoonslemongrass paste, or fresh grated lemongrass
3garlic cloves, minced
1tablespoonlime juice
2tablespoonsfish sauce, check labels if gluten-free
1tablespoonslow-sodium soy sauce, or gluten-free soy sauce
1tablespoonsugar, or honey
2teaspoonsavocado oil, divided
For The Bowls:
dried vermicelli noodles, about 6 ounces, cooked following package instructions
2cupsbean sprouts
2Persian cucumbers, julienned
½cupfresh mint leaves
½cupfresh cilantro
2carrots, julienned
4cupsiceberg lettuce, finely sliced
¼cuproasted peanuts, crushed
4lime wedges, for serving
Sauce:
1tablespoonssugar, or honey
1 ½tablespoonsfresh lime juice
2tablespoonsfish sauce, check labels if gluten-free
¼cupwater
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.
Last Step:
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Nutrition
Serving: 1bowl, Calories: 541kcal, Carbohydrates: 57.5g, Protein: 43g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 160mg, Sodium: 1100mg, Fiber: 5.5g, Sugar: 13g