Vietnamese-Inspired Noodle Bowls with Chicken
Trader Joe'sVietnamese-Inspired Noodle Bowls with Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breasts, thinly sliced against the grain (or use 1 1/2 pounds firm tofu, pressed and cubed)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 garlic, minced
- 1/2 teaspoon black pepper
For the Nuoc Cham-style Dressing
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 3 tablespoons lime juice, freshly squeezed
- 1 garlic, minced
- 1 red chili, thinly sliced (such as bird's eye, optional)
For the Noodle Bowls
- 8 ounces rice vermicelli noodles
- 1 tablespoon cooking oil
- 4 cups lettuce, shredded (e.g., green leaf or romaine)
- 2 carrots, shredded or julienned
- 1 cucumber, julienned
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup roasted peanuts, roughly chopped
- 4 lime wedges, for serving
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the thinly sliced chicken breasts (or tofu) with 2 tablespoons fish sauce, brown sugar, minced garlic, and black pepper. Stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 2
Make the Nuoc Cham-style dressing: In a small bowl, whisk together water, granulated sugar, 1/4 cup fish sauce, fresh lime juice, minced garlic, and sliced red chili (if using) until the sugar is dissolved. Taste and adjust sweetness, sourness, or saltiness as desired. Set aside.
⏱️ 5 min
- 3
Cook the rice vermicelli noodles according to package directions. Typically, this involves soaking in hot water for 5-10 minutes or boiling briefly until tender. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 4
While the noodles cook, prepare the vegetables: Shred the lettuce, julienne the carrots and cucumber, and chop the fresh mint and cilantro. Arrange these fresh components on a platter or divide them among four serving bowls.
⏱️ 10 min - 5
Cook the marinated chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until cooked through and lightly caramelized. If using tofu, cook until golden brown and slightly crispy.
⏱️ 8 min - 6
Assemble the bowls: Divide the cooked rice vermicelli noodles among four serving bowls. Top with the shredded lettuce, julienned carrots, julienned cucumber, cooked chicken (or tofu), fresh mint, and cilantro. Sprinkle generously with chopped roasted peanuts. Serve immediately with lime wedges and the Nuoc Cham-style dressing on the side for each person to add as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sVietnamese-Inspired Noodle Bowls with Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breasts, thinly sliced against the grain (or use 1 1/2 pounds firm tofu, pressed and cubed)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 garlic, minced
- 1/2 teaspoon black pepper
For the Nuoc Cham-style Dressing
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 3 tablespoons lime juice, freshly squeezed
- 1 garlic, minced
- 1 red chili, thinly sliced (such as bird's eye, optional)
For the Noodle Bowls
- 8 ounces rice vermicelli noodles
- 1 tablespoon cooking oil
- 4 cups lettuce, shredded (e.g., green leaf or romaine)
- 2 carrots, shredded or julienned
- 1 cucumber, julienned
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup roasted peanuts, roughly chopped
- 4 lime wedges, for serving
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the thinly sliced chicken breasts (or tofu) with 2 tablespoons fish sauce, brown sugar, minced garlic, and black pepper. Stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 2
Make the Nuoc Cham-style dressing: In a small bowl, whisk together water, granulated sugar, 1/4 cup fish sauce, fresh lime juice, minced garlic, and sliced red chili (if using) until the sugar is dissolved. Taste and adjust sweetness, sourness, or saltiness as desired. Set aside.
⏱️ 5 min - 3
Cook the rice vermicelli noodles according to package directions. Typically, this involves soaking in hot water for 5-10 minutes or boiling briefly until tender. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min - 4
While the noodles cook, prepare the vegetables: Shred the lettuce, julienne the carrots and cucumber, and chop the fresh mint and cilantro. Arrange these fresh components on a platter or divide them among four serving bowls.
⏱️ 10 min - 5
Cook the marinated chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until cooked through and lightly caramelized. If using tofu, cook until golden brown and slightly crispy.
⏱️ 8 min - 6
Assemble the bowls: Divide the cooked rice vermicelli noodles among four serving bowls. Top with the shredded lettuce, julienned carrots, julienned cucumber, cooked chicken (or tofu), fresh mint, and cilantro. Sprinkle generously with chopped roasted peanuts. Serve immediately with lime wedges and the Nuoc Cham-style dressing on the side for each person to add as desired.
⏱️ 5 min