Vietnamese Chicken Noodle Bowl
Thursday, March 21, 2019
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Recipe video above. Easy light, healthy noodles topped with tasty marinaded meat, fresh vegetables and herbs, drizzled lightly with a zingy sauce. The marinade is extremely versatile - if you just use this recipe as a guide, you can tailor it to your own taste. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!
Ingredients
∙ Serves 4
Meat
600 g Chicken thigh, fillets
Produce
3 cups Bean sprouts
1 Birdseye chilli, red
2 Carrots
1 Handful Cilantro/coriander
2 Cucumbers
4 Garlic clove
5 cups Iceberg lettuce
1 stalk Lemongrass
1 Lime
1 Handful Mint, leaves
Canned Goods
1 Chili
Condiments
6 tbsp Fish sauce
5 tbsp Lime juice
1 tbsp Soy sauce
Pasta & Grains
200 g Vermicelli noodles, dried
Baking & Spices
2 tbsp Brown sugar
2 tbsp White sugar
Oils & Vinegars
4 tbsp Rice vinegar
1 1/2 tbsp Vegetable oil
Liquids
1/2 cup Water
Ingredients
∙ Serves 4
Meat
600 g Chicken thigh, fillets
Produce
3 cups Bean sprouts
1 Birdseye chilli, red
2 Carrots
1 Handful Cilantro/coriander
2 Cucumbers
4 Garlic clove
5 cups Iceberg lettuce
1 stalk Lemongrass
1 Lime
1 Handful Mint, leaves
Canned Goods
1 Chili
Condiments
6 tbsp Fish sauce
5 tbsp Lime juice
1 tbsp Soy sauce
Pasta & Grains
200 g Vermicelli noodles, dried
Baking & Spices
2 tbsp Brown sugar
2 tbsp White sugar
Oils & Vinegars
4 tbsp Rice vinegar
1 1/2 tbsp Vegetable oil
Liquids
1/2 cup Water