Lemongrass Chicken Over Rice Stick Noodles
Savor the vibrant flavors of Southeast Asia with this Lemongrass Chicken Over Rice Stick Noodles recipe—a bowl bursting with fresh, aromatic ingredients and bold, layered taste. Juicy, perfectly marinated chicken thighs are infused with the zest of fresh lemongrass, garlic, and ginger, then caramelized to golden perfection. Served over tender rice stick noodles and complemented by a medley of crisp julienned carrots, cool cucumber strips, and fragrant cilantro, this dish offers a delightful combination of textures. Finished with a garnish of crushed peanuts and optional chili flakes, this recipe is perfect for a quick yet impressive meal that’s both healthy and satisfying. With just 20 minutes of prep and rich, zesty flavors, it’s your go-to for an easy Asian-inspired dinner.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 stalks Lemongrass stalks (fresh, finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Lime juice (freshly squeezed)
- 1 tablespoon Brown sugar
- 3 tablespoons Vegetable oil
- 250 grams Rice stick noodles
- 1 cup Carrots (julienned)
- 1 cup Cucumber (sliced into thin strips)
- 0.5 cup Fresh cilantro (chopped)
- 2 Green onions (thinly sliced)
- 0.5 teaspoon Chili flakes (optional, for garnish)
- 0.25 cup Peanuts (crushed, for garnish)
Instructions
In a mixing bowl, combine the chopped lemongrass, minced garlic, minced ginger, soy sauce, fish sauce, lime juice, brown sugar, and 2 tablespoons of vegetable oil. Mix thoroughly to create the marinade.
Add the chicken thighs to the bowl and coat them evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours for the best flavor.
Prepare the rice stick noodles according to the package instructions. Typically, this involves soaking the noodles in hot water for 6-8 minutes until softened. Drain the noodles and set aside.
Heat the remaining 1 tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade (discarding excess marinade) and cook for 4-5 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F/74°C).
Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes before slicing thinly.
To assemble, divide the rice stick noodles evenly among serving bowls. Top each bowl with sliced lemongrass chicken, julienned carrots, cucumber strips, chopped cilantro, and green onions.
Garnish with crushed peanuts and a sprinkle of chili flakes (if desired). Serve warm and enjoy your flavorful Lemongrass Chicken Over Rice Stick Noodles!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.1 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
