Lemongrass Chicken Noodle Bowls
35 min516 kcal each
Vietnamese-style lemongrass chicken thighs over vermicelli with crunchy vegetables, herbs and peanuts and a lime-fish-sauce dressing. Fresh, bright and very packable.
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Plan this recipeIngredients
for 4 servings- Chicken thighs, boneless and skinless680 g
- Lemongrass paste1½ tbsp
- Garlic3 clove
- Lime juice2½ tbsp
- Fish sauce4 tbsp
- Low-sodium soy sauce1 tbsp
- Sugar2 tbsp
- Avocado oil2 tsp
- Rice vermicelli, dry170 g
- Bean sprouts208 g
- Cucumber170 g
- Fresh mint12 g
- Fresh coriander8 g
- Carrots2 piece
- Iceberg lettuce290 g
- Peanuts, dry-roasted36 g
- Water60 ml
Method
Prep 20 min · cook 15 min- Marinate the chicken in the lemongrass, garlic, 1 tablespoon lime juice, 2 tablespoons fish sauce, the soy and 1 tablespoon sugar for at least 30 minutes.
- For the dressing, stir the remaining sugar, lime juice and fish sauce with the water until dissolved.
- Cook the noodles according to the packet, rinse in cold water and drain.
- Heat the oil in a pan or grill pan over medium-high heat and cook the chicken 5–6 minutes a side until cooked through; slice.
- Divide the lettuce, noodles, sprouts, julienned cucumber and carrot, herbs and chicken among 4 bowls and top with crushed peanuts.
- Spoon over the dressing and serve with lime wedges.
- Keeps 4 days in the fridge with the dressing packed separately; eat cold or warm the chicken only.
Nutrition
per servingCal
516
Protein
42g
Carbs
54g
Fat
14g
Of 13g of sugar per serving, 6.2g is added sugar.
Of 14g of fat per serving, 3g is saturated.
