Vietnamese Chicken Noodle Bowls

Why make this recipe

Vietnamese Chicken Noodle Bowls are delicious, fresh, and packed with flavors. This recipe is perfect for a quick meal and is great for any occasion. The combination of marinated chicken, soft rice noodles, and colorful vegetables creates a satisfying dish. Plus, it’s a healthy option that you can customize to your taste.

How to make Vietnamese Chicken Noodle Bowls

Ingredients:

• 200g chicken breast
• 2 tablespoons lemongrass, minced
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 1 tablespoon vegetable oil
• 200g rice noodles
• 1 cup mixed vegetables (e.g., bell peppers, carrots, and cucumber)
• Fresh herbs (e.g., cilantro and mint)
• Lime wedges for serving

Directions:

1. Marinate the chicken with lemongrass, soy sauce, and fish sauce for at least 15 minutes.
2. Heat vegetable oil in a pan over medium heat and cook the chicken until golden and cooked through.
3. Meanwhile, cook the rice noodles according to package instructions and drain.
4. In bowls, layer the noodles, cooked chicken, and mixed vegetables.
5. Top with fresh herbs and serve with lime wedges.

How to serve Vietnamese Chicken Noodle Bowls

Serve the Vietnamese Chicken Noodle Bowls warm. You can squeeze fresh lime juice over the top for added flavor. This dish is great for lunch or dinner and can also be served as a meal prep option for the week.

How to store Vietnamese Chicken Noodle Bowls

You can store the leftover Vietnamese Chicken Noodle Bowls in an airtight container in the fridge. They will stay fresh for up to 2 days. Be sure to keep the herbs and lime wedges separate until you are ready to serve.

Tips to make Vietnamese Chicken Noodle Bowls

• For extra flavor, let the chicken marinate for longer, up to a few hours.
• Feel free to add more vegetables based on what you have at home.
• If you’d like a spicy kick, include some sliced chili peppers or drizzle with sriracha before serving.

Variation

You can easily make this recipe vegetarian by replacing the chicken with tofu or chickpeas. Additionally, you can switch the rice noodles for quinoa or even spiralized vegetables for a lower-carb option.

FAQs

Can I use any type of chicken for this recipe?
Yes, you can use chicken thighs instead of chicken breast for a juicier option.

What if I don’t have lemongrass?
If lemongrass is unavailable, you can use a mix of lime zest and a little ginger for some flavor.

Can I make this recipe ahead of time?
Yes, you can prepare the chicken and vegetables ahead of time. Just keep the noodles separate until you’re ready to serve.

Vietnamese Chicken Noodle Bowls

Delicious and fresh, these Vietnamese Chicken Noodle Bowls are packed with flavor and customizable to your taste. A quick and healthy meal option for any occasion.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Vietnamese

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chicken

• 200 g chicken breast
• 2 tablespoons lemongrass, minced
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 1 tablespoon vegetable oil For cooking the chicken

For the Bowls

• 200 g rice noodles Cook according to package instructions
• 1 cup mixed vegetables (e.g., bell peppers, carrots, and cucumber) Can vary based on availability
• to taste Fresh herbs (e.g., cilantro and mint) For topping
• to serve Lime wedges For serving

Method

 

Preparation

1. Marinate the chicken with lemongrass, soy sauce, and fish sauce for at least 15 minutes.
2. Cook the rice noodles according to package instructions and drain.

Cooking

1. Heat vegetable oil in a pan over medium heat and cook the marinated chicken until golden and cooked through.

Assembly

1. In bowls, layer the noodles, cooked chicken, and mixed vegetables.
2. Top with fresh herbs and serve with lime wedges.

Notes

For extra flavor, let the chicken marinate for longer, up to a few hours. Feel free to add more vegetables based on what you have at home. If you'd like a spicy kick, include sliced chili peppers or drizzle with sriracha before serving. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep herbs and lime wedges separate until ready to serve.