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Vietnamese-style Pepper Chicken Noodle Bowl

Name: Vietnamese-style Pepper Chicken Noodle Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 chicken thigh fillets; 180g(6.3 oz)dried rice vermicelli noodles; 1 tbsp vegetable oil; 100g (3.5 oz)baby spinach leaves; sliced cucumber, to serve; finely julienned carrot, to serve; ¼ cup roasted peanuts, crushed or finely chopped; roughly torn mint leaves, to serve; Marinade:; 2 tbsp fish sauce; 1 garlic clove, finely grated; 1 tsp sugar; ½ tsp ground black pepper; Nuoc cham dressing:; 3 tbsp fish sauce; 3 tbsp sugar; 2 tbsp white vinegar; 2 tbsp lime juice; 1 long red chilli, finely chopped; 2 garlic cloves, finely chopped

Prep Time

15m

Cook Time

20m

Total Time

35m

This Vietnamese-style Pepper Chicken Noodle Bowl is a delicious and satisfying meal. Marinated chicken thigh fillets are stir-fried and served on a bed of rice vermicelli noodles, baby spinach, and fresh cucumber and carrot. Topped with a flavourful nuoc cham dressing, crushed peanuts, and torn mint leaves, it's a refreshing and tasty dish.

Recipe Options

Ingredients

Servings: 4

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4 chicken thigh fillets

180g(6.3 oz)dried rice vermicelli noodles

1 tbsp vegetable oil

100g (3.5 oz)baby spinach leaves

sliced cucumber, to serve

finely julienned carrot, to serve

¼ cup roasted peanuts, crushed or finely chopped

roughly torn mint leaves, to serve

1 garlic clove, finely grated

½ tsp ground black pepper

2 tbsp white vinegar

1 long red chilli, finely chopped

2 garlic cloves, finely chopped

In a large bowl, combine the chicken fillets with the marinade ingredients. Set aside to marinate while you prepare the remaining ingredients.

For the nuoc cham dressing, place the ingredients in a bowl and whisk until well combined. Set aside for later.

Cook the noodles in boiling water for 2-3 minutes or until just cooked. Drain and rinse until cool. Divide among serving bowls.

Heat the oil on a large grill plate or in a frying pan over high heat. Add the chicken fillets and cook 3-4 minutes on the first side or until lovely and golden. Turn the fillets over and reduce the heat to medium and continue cooking for another 3-4 minutes or until cooked through. Remove from heat and slice the chicken.

To serve, arrange the baby spinach, cucumber and carrot on top of the noodles. Top with chicken slices. Spoon over a generous amount of the nuoc cham dressing. Top with the crushed peanuts and mint leaves and serve.

Vietnamese-style Pepper Chicken Noodle Bowl

Ingredients

Marinade

Nuoc Cham Dressing

Steps

Nutrition Facts

Vietnamese-style Pepper Chicken Noodle Bowl

Ingredients

Marinade

Nuoc Cham Dressing

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts