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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.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Vietnamese Marinated Chicken:
  • Chicken breasts, boneless and skinless - 1 lb , sliced
  • Honey - 3 Tbsp
  • Tamari - 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 gluten-free 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

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Prep

  1. Marinate chicken - Cut chicken into thin slices. Combine honey and Tamari 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

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