Lemongrass Infused Chicken Noodle Bowl

Chicken Noodle Bowl

Lemongrass Infused Chicken Noodle Bowl is one of my favorite dishes to make. The fresh, bright flavor of lemongrass makes every bite special. I remember the first time I tried this recipe; it was a rainy day, and I wanted something warm and comforting. I decided to use lemongrass in my chicken noodle bowl, and it changed everything. The smell of lemongrass filled my kitchen, and I knew I had created something wonderful.

The Perfect Blend of Ingredients

In this Lemongrass Infused Chicken Noodle Bowl, I like to use tender chicken, fresh vegetables, and chewy noodles. First, I cook the chicken until it’s golden brown. Then, I add sliced carrots, bell peppers, and mushrooms. The veggies add color and crunch to the dish. I pour in the chicken broth and toss in the lemongrass, letting it simmer to blend all the flavors. The smell is incredible, and I can hardly wait to eat!

A Cozy Meal

As I serve the Lemongrass Infused Chicken Noodle Bowl, I feel a warm joy. I like to sprinkle fresh herbs on top, like cilantro or green onions. They add a nice touch and a burst of freshness. Sitting down with a big bowl in front of me, I can already tell it’s going to be good. The noodles soak up the broth, and each spoonful feels like a warm hug.

Sharing the Love

I love sharing my Lemongrass Infused Chicken Noodle Bowl with friends and family. It’s a dish that brings everyone together. When they take their first bite, I see smiles on their faces. It makes me happy to know that I created something that can warm hearts and fill bellies. Every time I make this dish, I remember that cooking is not just about food; it’s about love and connection.

Chef’s Notes- Lemongrass Infused Chicken Noodle Bowl

• For the best flavor, marinate the chicken for at least 1 hour, but ideally 24 hours. This allows the lemongrass and spices to penetrate deeply into the meat.
• When cooking the chicken, ensure the pan is hot enough before adding the meat. This helps to achieve a nice sear and enhances the flavor. Avoid overcrowding the pan to maintain high heat.
• Soak the vermicelli noodles in hot water until soft, then rinse under cold water to prevent sticking. This also helps retain their texture.
• Taste and adjust the Nuoc Cham sauce according to your preference. If you like it sweeter, add a bit more sugar; for more acidity, increase the lime juice.
• Feel free to customize the vegetable selection based on what’s in season or what you have on hand. Bell peppers, radishes, or snow peas are excellent additions.
• Add roasted peanuts or sesame seeds on top for an extra crunch. Fresh herbs can also elevate the dish’s aroma and flavor.
• Serve the components separately so guests can customize their bowls. This not only makes for a fun dining experience but also allows everyone to adjust ingredients to their liking.

Pin

Print

Lemongrass Infused Chicken Noodle Bowl

5.0 from 1 vote

Course: Main Course, SaladCuisine: VietnameseDifficulty: Easy

Servings

4

bowls

Prep time

20

minutes

Cooking time

10

minutes

Calories

450

kcal

Resting Time

5

minutes

Total time

35

minutes

Dive into the vibrant flavors of Southeast Asia with this mouthwatering Lemongrass Infused Chicken Noodle Bowl! Perfectly marinated chicken, tender vermicelli noodles, and a fresh medley of vegetables come together in a harmonious blend that’s both healthy and satisfying. Whether you’re prepping a weeknight dinner or entertaining guests, this recipe promises ease without compromising on taste. Bursting with aromatic lemongrass and complemented by a zesty Nuoc Cham sauce, it’s no wonder top chefs rave about its simplicity and depth. Get ready to impress your palate and loved ones with every delightful bite!

Ingredients

• Marinated Chicken

• 1.3 lbs boneless, skinless chicken thighs or breasts

• 1 white stalk lemongrass bruised and chopped into large pieces

• 2 cloves garlic minced

• 2 tbsp fresh lime juice

• 2 tbsp fish sauce

• 1 tbsp light soy sauce

• 2 tbsp brown sugar

• 1 tbsp vegetable oil

• Nuoc Cham Sauce:

• 1/4 cup fish sauce

• 4 tablespoons rice vinegar

• 2 tablespoons white sugar

• 1/2 cup water

• 2 minced garlic cloves

• 1 finely chopped red bird’s eye chili

• 3 tablespoons lime juice

• Noodle Bowl:

• 1/2 tablespoon vegetable oil

• 7 oz dried vermicelli noodles

• 2 julienned carrots

• 2 julienned cucumbers optional, seeds removed

• 5 cups thinly sliced iceberg lettuce

• 3 cups fresh bean sprouts

• A handful of mint leaves

• A handful of cilantro or coriander

• Sliced red chili for garnish optional

• Lime wedges for serving optional but recommended

• Alternative Ingredients:

• Chicken Alternatives: Pork beef, or any seafood like shrimp can replace chicken.

• Lemongrass Substitute: 1 tablespoon lemongrass paste.

• Fish Sauce Substitute: Soy sauce or tamari for a gluten-free option.

• Vermicelli Noodles Substitute: Rice noodles or glass noodles.

• Brown Sugar Substitute: Coconut sugar or honey.

• Red Chili Substitute: Chili paste or any spicy chili of your choice.

• Vegetable Oil Substitute: Olive oil or coconut oil.

• Soy Sauce Substitute: Tamari for gluten-free.

• Cucumbers Substitute: Bell peppers or snow peas.

Directions

• In a large mixing bowl, combine the chopped lemongrass, minced garlic, lime juice, fish sauce, light soy sauce, brown sugar, and vegetable oil. Stir well to ensure the sugar dissolves completely.
• Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for a minimum of 1 hour, preferably up to 24 hours, to allow the flavors to deeply infuse the meat.
• Heat 1/2 tablespoon of vegetable oil in a nonstick frying pan over medium heat. If using a BBQ, preheat it to medium.
• Remove the chicken from the marinade, shaking off any large lemongrass pieces. Place the chicken in the heated pan and cook for about 3-4 minutes on each side until it achieves a dark golden brown color and is fully cooked through.
• Once cooked, transfer the chicken to a plate and let it rest for approximately 5 minutes. After resting, slice the chicken thinly for serving.
• In a separate bowl, mix together the fish sauce, rice vinegar, white sugar, and water. Stir until the sugar is completely dissolved.
• Add the minced garlic and finely chopped red chili to the mixture. Finally, incorporate the lime juice. Taste and adjust the seasoning to balance the spiciness, acidity, and sweetness as desired. Let the sauce sit for at least 20 minutes to meld the flavors.
• Cook the vermicelli noodles according to the package instructions, usually by soaking in hot water for about 3 minutes. Once softened, drain and rinse the noodles under cold water to prevent them from sticking.
• In individual serving bowls, place a portion of the cooked noodles. Top with the julienned carrots, cucumbers, sliced iceberg lettuce, and fresh bean sprouts.
• Add a generous amount of sliced lemongrass chicken over the vegetables. Drizzle with approximately 4 tablespoons of the prepared Nuoc Cham sauce.
• Garnish with fresh mint leaves, cilantro, sliced red chili, and serve with lime wedges on the side for an extra burst of flavor.
• For a more interactive meal, arrange the chicken, vegetables, herbs, noodles, and sauce in separate bowls or on platters. Allow each guest to customize their own noodle bowl to their preference.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• measuring cups and spoons
• Mixing bowls
• frying pan

Nutrition Facts

• Calories: 450kcal
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 1500mg
• Potassium: 600mg
• Carbohydrates: 55g
• Fiber: 5g
• Sugar: 20g
• Protein: 30g
• Vitamin A: 1500IU
• Vitamin C: 30mg
• Calcium: 100mg
• Iron: 4mg

FAQ- Lemongrass Infused Chicken Noodle Bowl

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts. Just be careful not to overcook them, as they can dry out more easily than thighs.

Is there a vegetarian alternative for this dish?

Absolutely! Substitute the chicken with tofu or tempeh and adjust the marinade and sauce ingredients accordingly. You can also use a variety of fresh vegetables as the main protein.

How can I make this dish gluten-free?

Use gluten-free soy sauce or tamari in the marinade and ensure the vermicelli noodles are gluten-free. The recipe as it stands is mostly gluten-free aside from these ingredients.

What can I use instead of lemongrass?

If you can’t find fresh lemongrass, lemongrass paste can be used as a substitute. Alternatively, try using lime zest or a combination of lemon and ginger for a different flavor profile.

How long will leftovers last in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, keep the sauce separate until ready to serve to maintain the freshness of the ingredients.