Vietnamese Noodle Bowls
Refreshing noodle bowl with grilled chicken and fresh vegetables tossed with a rice vinegar dressing.
Ingredients
Ingredients:
Dressing:
- 2 Tbsp. honey
- ½ cup seasoned rice vinegar
- 1 Tbsp. fish sauce
- 1 tsp. Fresh grated ginger
- 1 clove garlic minced
- Pinch of red pepper flakes
Chicken:
- 1 lb. boneless chicken thighs or breasts
- 2 Tbsp. hoisin sauce
- 2 Tbsp. oyster sauce I prefer vegetarian oyster sauce
Noodle Bowl:
- 8 oz. rice vermicelli noodles
- 1 carrot julienned or grated
- ½ cup fresh bean sprouts
- ½ cup cucumber cut into matchsticks
- ½ cup purple cabbage thinly sliced
- ½ cup microgreens
- 2 scallions thinly sliced
- 1 fresno chile thinly sliced (can use jalapeño)
- 3 Tbsp. fresh cilantro chopped
- ¼ cup dry roasted peanuts coarsely chopped
- 1 lime quartered, for garnish
Instructions
Instructions:
Make the dressing:
- Combine the dressing ingredients in a small saucepan. Warm over medium heat, stirring often. Heat just until the dressing begins to bubble, then remove from heat and allow to cool to room temperature while you prepare the rest of the noodle bowl.
Chicken:
- Combine the hoisin and oyster sauce in a shallow dish. Coat the chicken with the sauce.
- Heat the grill to medium and add the chicken. Grill for 3-4 minutes on each side until the internal temperature is 165°F.
- Remove chicken from heat and tent for 5 minutes before slicing.
Noodle Bowl:
- Prepare all of your vegetables and set aside.
- Cook the noodles according to package directions. Drain and rinse in a colander.
- Divide the noodles equally into 4 bowls. Arrange the vegetables around each bowl, adding the sliced grilled chicken. Drizzle with a few spoonfuls of the dressing. Garnish with cilantro and chopped peanuts. Serve with a lime wedge and extra dressing on the side.
Notes
*Adapted from Vietnamese-Style Noodle Bowls with Chicken from Simply Recipes
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