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Vietnamese Chicken Noodle Bowls
with vermicelli / carrots / cucumbers / lime dressing

Active: 35 min Total: 55 min

This refreshingly light chicken and noodle bowl got great reviews when it was first featured in Summer 2016. All of the components can be prepared ahead of time for quick assembly at dinner.
Smarts: Southeast Asian dressings are very light and will gather in the bottom of the bowl. Just toss everything together as you eat to keep it coated in dressing.

Ingredients

Servings:
4
Metric
Vietnamese Marinated Chicken:
  • Chicken breasts, boneless and skinless - 1 lb, sliced
  • Honey - 3 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Oil, cooking - 1 Tbsp
Vietnamese Dressing with Lime:
  • Ginger - 1 inch
  • Brown sugar - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Fish sauce - 4 Tbsp
  • Limes, juice - 2
  • Water - 2 Tbsp
  • Red pepper flakes (opt) - 1/2 tsp
Vietnamese Chicken Noodle Bowls:
  • Noodles, thin rice vermicelli - 3 oz (find these in the ethnic food aisle or sub soba or spaghetti)
  • Carrots - 5 oz, matchsticks (look for pre-shredded)
  • Cucumbers - 8 oz, matchsticks
  • Lettuce, green and small - 1 head, chopped
  • Mint, fresh - 8 leaves, chopped
  • Peanuts, roasted and unsalted - 1/2 cup
  • Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Marinate chicken - Cut chicken into thin slices. Combine honey and soy sauce and pour over chicken pieces. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  2. Make dressing - Grate ginger. Combine with sugar, vinegar, fish sauce, lime juice, water, and red pepper flakes (if using). (Can be done up to 5 days ahead)
  3. Cook rice noodles - (Double if making Wednesday's dinner.) Cook according to package instructions. If not using right away, rinse noodles under cool water and store in an airtight container. (Can be done up to 3 days ahead)
  4. Carrots (if not pre-shredded) / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)
  5. Lettuce / Mint - Prep as directed.

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Make

  1. Heat a wok or saute pan over medium-high heat. Add oil. Use a slotted spoon to transfer chicken to hot pan, reserving marinade. Saute until chicken is nearly cooked through, 4 to 5 minutes. Add remaining marinade and cook until marinade reduces and coats chicken, ~2 minutes.
  2. Whisk dressing. Taste and season if needed by adding a pinch of salt, sugar, or some lime juice.
  3. Assemble salads by combining lettuce, noodles, cucumbers, carrots, and chicken in serving bowls. (If noodles were doubled, remember to save half for Wednesday.) Top with mint and peanuts. Pour dressing over salad just before serving and toss well. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (55)
Gluten-free (5)
Paleo (18)
Vegetarian (11)

48 reviews

Delicious! Takes some prep time, but is well worth it.

By: Kathryn
Posted: Jul 21, 2019
Diet: Vegetarian
0 Helpful

Made then paleo version and did everything by weight (metric) and it turned out perfectly first go. Which is great because I was looking at the dressing and wondering....but the ration was bang on using weight.

By: Yvette
Posted: Nov 25, 2018
Diet: Paleo
0 Helpful

chicken was super easy and delicious.

By: Whitney
Posted: Oct 06, 2018
Diet: Original
0 Helpful

Really easy to modify this to make it vegan, and it was delicious!!

By: elyssa
Posted: Sep 26, 2018
Diet: Vegetarian
0 Helpful

We really liked this meal! The fish sauce dressing made us gag (that smell is so bad) so we opted to just put soy sauce on top. So good!

By: Catherine
Posted: Sep 24, 2018
Diet: Original
0 Helpful

I quite liked this. The dressing is really good.

By: Chelsea
Posted: Sep 24, 2018
Diet: Vegetarian
0 Helpful