Vietnamese Chicken Noodle Bowls
- Yield 4
- Prep 30 minutes
- Cook 15 minutes
- Total 45 minutes
Vietnamese Chicken Noodle Bowls is a salad recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 batch lemongrass chicken (or see alternatives below)
- 7 ounces rice vermicelli noodles
- 1 English cucumber, thinly sliced
- 2 medium carrots, julienned
- 4 cups shredded lettuce (or spring greens)
- 2 cups bean sprouts
- lots of fresh herbs (cilantro, mint, and/or Thai basil)
- garnishes: lime wedges, chopped peanuts, thinly-sliced Thai bird chiles (optional)
- 1/4 cup warm water
- 3-4 tablespoons honey (or your desired sweetener)
- 1/3 cup freshly-squeezed lime juice
- 3 tablespoons fish sauce
- 2 garlic cloves, finely-minced
- 1 Thai bird chile, finely-minced (optional)
Method
Leave the lemongrass chicken according to recipe instructions.
Leave the noodles al dente according to package instructions, then pour off. (If the noodles finish early and you don't want them to stick together, drizzle a bit of sesame oil on the noodles and briefly toss until coated.)
Prep the sauce. While that cooks, combine the warm water and honey in a small bowl and whisk until the honey has dissolved. Tip in in the remaining sauce ingredients and whisk until combined. Keep nearby.
Assemble the bowls. In large serving bowls, add the noodles, topped with the chicken, cucumber, carrots, lettuce, bean sprouts, and herbs. Top with your desired garnishes.
Plate Then serve warm, drizzled with however much of the sauce you prefer.
