Dinners

Lemongrass Chicken Noodle Bowls

Name: Lemongrass Chicken Noodle Bowls
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1 ½ lbs boneless skinless chicken thighs (trimmed of fat); 1 ½ tablespoons lemongrass paste (or fresh grated lemongrass); 3 garlic cloves (minced); 1 tablespoon lime juice; 2 tablespoons fish sauce (check labels if gluten-free); 1 tablespoons low-sodium soy sauce (or gluten-free soy sauce); 1 tablespoon sugar (or honey); 2 teaspoons avocado oil (divided); dried vermicelli noodles (about 6 ounces, cooked following package instructions); 2 cups bean sprouts; 2 Persian cucumbers (julienned); ½ cup fresh mint leaves; ½ cup fresh cilantro; 2 carrots (julienned); 4 cups iceberg lettuce (finely sliced); ¼ cup roasted peanuts (crushed); 4 lime wedges (for serving); 1 tablespoons sugar (or honey); 1 ½ tablespoons fresh lime juice; 2 tablespoons fish sauce (check labels if gluten-free); ¼ cup water

4 servings

portions

15 minutes

temps actif

2 hours 30 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 ½ lbs boneless skinless chicken thighs (trimmed of fat)

1 ½ tablespoons lemongrass paste (or fresh grated lemongrass)

3 garlic cloves (minced)

1 tablespoon lime juice

2 tablespoons fish sauce (check labels if gluten-free)

1 tablespoons low-sodium soy sauce (or gluten-free soy sauce)

1 tablespoon sugar (or honey)

2 teaspoons avocado oil (divided)

dried vermicelli noodles (about 6 ounces, cooked following package instructions)

2 cups bean sprouts

2 Persian cucumbers (julienned)

½ cup fresh mint leaves

½ cup fresh cilantro

2 carrots (julienned)

4 cups iceberg lettuce (finely sliced)

¼ cup roasted peanuts (crushed)

4 lime wedges (for serving)

1 tablespoons sugar (or honey)

1 ½ tablespoons fresh lime juice

2 tablespoons fish sauce (check labels if gluten-free)

¼ cup water

Instructions

In a small bowl, mix together all of the ingredients for the chicken marinade until smooth. Add chicken and marinade with 1 teaspoon of the oil to a large ziploc bag and place in the refrigerator to marinate for 2+ hours or overnight.

To make the fish sauce, combine the fish sauce ingredients and mix well to dissolve the sugar. Adjust to your taste (lime + sweetness) and set aside for at least 30 minutes for all of the flavors to meld together. Set aside.

In a frying pan over medium heat, heat the remaining 1 teaspoon oil. Remove chicken from the marinade, and place into the pan cooking each side until browned and cooked through, about 5 minutes on each side.

Remove from the pan and set aside to slightly cool while you build the bowls.

Add cooked vermicelli noodles to a bowl. Top off with desired amounts of bean sprouts, cucumber, mint, cilantro, carrots, and iceberg lettuce.

Slice chicken and add to bowls. Top off with crushed peanuts and fish sauce. Enjoy right away.

Nutrition

Taille de Portion

1 bowl

Calories

541 kcal

Lipides Totaux

15 g

Lipides Saturés

3 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

160 mg

Sodium

1100 mg

Glucides Totaux

57.5 g

Fibres Diététiques

5.5 g

Sucres Totaux

13 g

Protéines

43 g