Vietnamese Noodle Bowl
Dive into the vibrant flavors of a Vietnamese Noodle Bowl, a light and refreshing dish that harmoniously balances crisp vegetables, tender grilled chicken, and aromatic herbs. Built on a base of delicate vermicelli noodles, this crowd-pleaser is topped with julienned carrots, crunchy cucumbers, and sweet red bell peppers, then garnished with fresh mint, cilantro, and a sprinkle of roasted peanuts. The zesty dressing, made with fish sauce, lime juice, garlic, and a hint of red chili, ties everything together with a tangy, savory kick. Perfect for a quick 30-minute meal, this recipe offers a wholesome, gluten-free dinner option that's as nutritious as it is delicious. Whether you're craving a healthy meal or an authentic taste of Vietnamese cuisine, this noodle bowl is sure to satisfy.
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Recipe Information
Ingredients
- 200 grams vermicelli noodles
- 400 grams boneless chicken breast
- 1 large carrot
- 1 medium cucumber
- 1 medium red bell pepper
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro
- 50 grams peanuts, roasted and chopped
- 60 milliliters fish sauce
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 60 milliliters warm water
- 2 garlic cloves
- 1 red chili
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Cook the vermicelli noodles according to package instructions, then drain and rinse under cold water. Set aside.
Slice the chicken breast into thin strips and place in a bowl. Add olive oil, salt, and pepper, then mix well to coat.
Heat a grill pan over medium-high heat and cook the chicken strips for 4-5 minutes on each side, or until fully cooked and lightly charred. Remove from heat and set aside.
Peel the carrot and cut it into thin julienne strips. Slice the cucumber and red bell pepper into thin strips.
Mince the garlic and red chili finely.
In a small bowl, whisk together fish sauce, lime juice, sugar, warm water, minced garlic, and chili to create the dressing.
Roughly chop the mint leaves and cilantro.
To assemble the noodle bowls, divide the cooked noodles evenly into serving bowls.
Top each bowl with grilled chicken, carrot, cucumber, and red bell pepper slices.
Sprinkle chopped mint, cilantro, and peanuts on top.
Drizzle the dressing over each bowl and serve immediately.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 8467 mg | 368% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 46.1 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3239 mg | 69% | |
*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.
