Lemongrass Chicken Noodles (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
600-800g boneless, skinless chicken thighs
02 -
1 stalk lemongrass (white part), roughly smashed
03 -
2 minced garlic cloves
04 -
Juice from a fresh lime (2 tablespoons)
05 -
2 tablespoons fish sauce
06 -
1 tablespoon soy sauce (light)
07 -
2 tablespoons brown sugar
08 -
1 tablespoon cooking oil
→ Nuoc Cham Sauce
09 -
1/4 cup fish sauce
10 -
4 tablespoons rice vinegar
11 -
2 tablespoons white sugar
12 -
1/2 cup water
13 -
2 chopped garlic cloves
14 -
1 red bird's eye chili, minced
15 -
3 tablespoons lime juice
→ Noodles and Fresh Ingredients
16 -
200g dried vermicelli (thin rice noodles)
17 -
2 julienned carrots
18 -
2 julienned cucumbers
19 -
5 cups sliced iceberg lettuce
20 -
3 cups bean sprouts
21 -
Fresh cilantro leaves
22 -
Mint leaves
23 -
Lime wedges for serving
# Instructions:
01 -
Blend the marinade ingredients together and coat the chicken well. Let it soak up the flavors in the fridge for at least an hour, or leave it overnight if you've got time.
02 -
Stir fish sauce, vinegar, sugar, water, garlic, chili, and lime juice in a bowl until the sugar's fully dissolved. Let it sit about 20 minutes so the flavors blend nicely.
03 -
In a medium-heat pan with a little oil, cook the chicken after shaking off the extra marinade. Let it brown for 6–8 minutes until done, then rest for 5 minutes. Slice thinly before serving.
04 -
Soak dried vermicelli in hot water for a few minutes until soft, then drain. Rinse under cold water so they don't stick together.
05 -
Set up bowls with noodles, chicken, diced veggies, and fresh herbs. Another option? Serve everything separately so everyone can build their perfect noodle bowl. Don't forget the sauce drizzle!
# Notes:
01 -
This marinade with lemongrass is an amazing classic that’s both flavorful and nutritious.
02 -
Works great for make-ahead meals and meal prep days.
03 -
Ideal for crowds—set up a DIY noodle bar and let people pick their toppings!