Vietnamese Noodles

Vietnamese Noodles

These Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) are a satisfying, fresh and vibrant meal-in-one medley you will crave for days! They are your answer for a refreshing flavor and texture packed lunch or dinner.  They are made with seasoned rice vermicelli noodles, juicy lemongrass chicken, fresh slivered vegetables and garnished with crunchy peanuts and fresh cilantro all drizzled with bright and tangy Vietnamese rice vinegar dressing.  These Vietnamese Noodles are light yet comforting and you can prep all the ingredients ahead of time, so when its “go time” all you have to do is cook your chicken!

INGREDIENTS

NOODLE BOWLS

• 1 1/2 lbs Lemongrass Chicken see notes**
• 1 6.75 pkg. rice vermicelli noodles
• 2 cups red cabbage chopped
• 2 cups Bean Sprouts
• 2 cucumbers spiralized or julienned
• 1 red bell pepper julienned
• 1 cup Snow peas ends trimmed, julienned
• 1 cup matchstick or julienned carrots
• 1/4 cup chopped green onions
• 2 tablespoons chopped cilantro or more to taste

Dressing

• 3 tablespoons Reserved marinade in directions
• 1/4 cup coconut milk may sub water
• 2 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 1-2 tablespoons lime juice
• 2 tablespoons honey

Garnish

• cilantro
• crushed peanuts
• Freshly squeezed lime juice
• Asian chili sauce

INSTRUCTIONS

1. Marinate Lemongrass Chicken according to directions. Remove 3 tablespoons of the Lemongrass Marinade to a small bowl and whisk in all dressing ingredients. Cover and refrigerate dressing. (I use this time to prep my veggies.)
2. Cook chicken according to directions.
3. …………………………………
4. ……………………………………………

Full instructions: Click here

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