Vietnamese Grilled Chicken Noodle Bowl

Craving Asian food but know that if you go out you’ll end up eating and spending a ridiculous amount? I was having one of those Chinese food cravings tonight but instead of caving in to that Chinese takeout menu, I came up with this Vietnamese Grilled Chicken Noodle Bowl recipe, loaded with fresh veggies, juicy grilled chicken, thin rice noodles, and all the Asian spices and flavors I’m obsessed with.

That’s right…rip up that takeout menu!

Tip: prep many servings of these bowls, perfect to assemble for healthy lunch or dinner prep for the week!

 

 

 

Serves: 4 dinner portions

Prep time: 1 hour

Cook time: 1 hour

Total time: 2 hours

The Ingredients

4 chicken cutlets

2 packages thin rice noodles

5 medium carrots, peeled and julienned into 3 inch matchsticks

2 English cucumbers, peeled, seeded, and julienned into 3 inch segments

1 small head iceberg lettuce, finely sliced

1 package beansprouts

6 large shallots, cut into thin rings

3 stalks lemongrass, cut across and minced

4 cloves garlic, minced

6 limes

6 tablespoons fish sauce

1 tablespoon soy sauce

2 tablespoons brown sugar

3 tablespoons peanut oil

2 teaspoons red chili flakes, plus more to garnish

4 tablespoons rice wine vinegar

1 tablespoon regular sugar

Extra virgin olive oil

1 cup crushed unsalted peanuts

Basil leaves, to garnish

 

 

 

The Steps

For chicken marinade: combine lemongrass, 3 cloves minced garlic, 2 tablespoons lime juice (about 2 limes), 2 tablespoons fish sauce, soy sauce, 2 tablespoons brown sugar, 1 tablespoon peanut oil, 1 teaspoon red chili flakes in a food processor. Emulsify.

Place chicken and marinade in a gallon Ziploc bag. Shake until chicken is coated, and marinate for 12-24 hours in the refrigerator. If you don’t have time, 30 minutes will work!

For crispy shallot rings: preheat oven to 375 degrees. Toss shallot rings in olive oil on a baking sheet. Caramelize in the oven for about 45 minutes, until golden brown and crispy. Set aside.

For sauce: while chicken is marinating, in a medium bowl, whisk together 4 tablespoons fish sauce, 4 tablespoons rice wine vinegar, 1 tablespoon regular sugar, ½ cup water, 2 tablespoons peanut oil, 1 clove minced garlic, 3 limes juiced, and 1 teaspoon red chili flakes. Set aside.

Grill chicken cutlets 3 minutes per side. Slice and set aside.

For the rice noodles: follow the directions on the package!

To assemble: in shallow, wide bowls, make a bed of cooked rice noodles. Sprinkle with crispy shallots. Make sections of each veggie. Slice grilled chicken and place on top. Garnish with lime wedges, basil, red pepper flakes, and crushed peanuts.

 

 

 

The Steps with Pictures

For chicken marinade: combine lemongrass, 3 cloves minced garlic, 2 tablespoons lime juice (about 2 limes), 2 tablespoons fish sauce, soy sauce, 2 tablespoons brown sugar, 1 tablespoon peanut oil, 1 teaspoon red chili flakes in a food processor. Emulsify.

Place chicken and marinade in a gallon Ziploc bag. Shake until chicken is coated, and marinate for 12-24 hours in the refrigerator. If you don’t have time, 30 minutes will work!

For crispy shallot rings: preheat oven to 375 degrees. Toss shallot rings in olive oil on a baking sheet. Caramelize in the oven for about 45 minutes, until golden brown and crispy. Set aside.

For sauce: while chicken is marinating, in a medium bowl, whisk together 4 tablespoons fish sauce, 4 tablespoons rice wine vinegar, 1 tablespoon regular sugar, ½ cup water, 2 tablespoons peanut oil, 1 clove minced garlic, 3 limes juiced, and 1 teaspoon red chili flakes. Set aside.

Grill chicken cutlets 3 minutes per side. Slice and set aside.

For the rice noodles: follow the directions on the package!

To assemble: in shallow, wide bowls, make a bed of cooked rice noodles. Sprinkle with crispy shallots. Make sections of each veggie. Slice grilled chicken and place on top. Garnish with lime wedges, basil, red pepper flakes, and crushed peanuts.

 

 

 

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