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Lemongrass Chicken Noodle Bowls

Lemongrass Chicken Noodle Bowls

5 from 18 votes
These colorful, Vietnamese-inspired Lemongrass Chicken Noodle Bowls are made with marinated chicken thighs and served over noodles with lots of vegetables and fresh herbs.
Prep Time: 15 minutes
Cook Time: 15 minutes
refrigeration time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 4 servings
Course: Dinner, main dish, Meal Prep
Cuisine: Vietnamese

Ingredients

For the Lemongrass Chicken:

  • 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)

For The Bowls:

  • 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)

Sauce:

  • 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

Serving: 1bowl, Calories: 541kcal, Carbohydrates: 57.5g, Protein: 43g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 160mg, Sodium: 1100mg, Fiber: 5.5g, Sugar: 13g
- WW Points: 9