Vietnamese Noodles with Lemongrass Chicken


These Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) are a satisfying, fresh and vibrant meal-in-one medley you will crave for days! They are your answer for a refreshing flavor and texture packed lunch or dinner.  They are made with seasoned rice vermicelli noodles, juicy lemongrass chicken, fresh slivered vegetables and garnished with crunchy peanuts and fresh cilantro all drizzled with bright and tangy Vietnamese rice vinegar dressing.  These Vietnamese Noodles are light yet comforting and you can prep all the ingredients ahead of time, so when its “go time” all you have to do is cook your chicken!
 CourseMain Course
 CuisineAsian
 Prep Time30 minutes
 Cook Time10 minutes
 Servings
4 bowls

NOODLE BOWLS
  • 1 1/2 lbs Lemongrass Chicken see notes**
  • 1  6.75 pkg. rice vermicelli noodles
  • 2 cups red cabbage chopped
  • 2 cups Bean Sprouts
  • 2 cucumbers spiralized or julienned
  • 1 red bell pepper julienned
  • 1 cup Snow peas ends trimmed, julienned
  • 1 cup matchstick or julienned carrots
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped cilantro or more to taste
Dressing
  • 3 tablespoons Reserved marinade in directions
  • 1/4 cup coconut milk may sub water
  • 2 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 1-2 tablespoons lime juice
  • 2 tablespoons honey
Garnish
  • cilantro
  • crushed peanuts
  • Freshly squeezed lime juice
  • Asian chili sauce

INSTRUCTIONS:
  1. Marinate Lemongrass Chicken according to directions. Remove 3 tablespoons of the Lemongrass Marinade to a small bowl and whisk in all dressing ingredients. Cover and refrigerate dressing. (I use this time to prep my veggies.)
  2. Cook chicken according to directions. 
  3. Remove chicken then add water to the same skillet you cooked the chicken in and bring to a simmer. Remove from heat and add noodles (if skillet is not large enough then add noodles and water to a large bowl). Soak noodles according to package instructions until al dente. Drain noodles and rinse with cool water. Add noodles to large bowl and toss with 1/4 cup of dressing. (So I messed up but the noodles were great...I soaked them in cold water for 8 minutes then boiled that same water and put it over the noodles for 2 minutes then put the dressing on. It turned out great and not starchy at all.)
  4. To serve, divide noodles between 4 or 6 bowls (depending on serving size) and divide vegetables and garnish between bowls OR serve vegetables and garnishes in individual bowls a la carte to create a topping bar. Drizzle bowls with desired amount of dressing. Add freshly squeezed lime juice or Asian chili sauce if desired (highly recommended). 
RECIPE NOTES
**The Lemongrass Chicken recipe calls for 2 ½ pounds chicken but we are only going to use 1 ½ pounds and use the extra marinade in our dressing - in other words, follow the recipe with the same marinade measurements but use 1 1/2 pounds chicken.

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