Vietnamese Chicken Noodle Bowl Recipe

Name: Vietnamese Chicken Noodle Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Sesame Oil Plus 1 Teaspoon, Divided; 5 whole Boneless, Skinless Chicken Breasts; 1/2 cups Peanut Butter (I Used Natural Peanut Butter); 1 Tablespoon Sugar (I Used Xylitol); 1 teaspoon Asian Garlic Chili Sauce; 1 Tablespoon Fish Sauce; 1 Tablespoon Rice Wine Vinegar; ⅓ cups Water; 1 clove Garlic, Grated On Microplane; 1 teaspoon Freshly Grated Ginger; 1/4 cups Chopped Peanuts; 2 Tablespoons Sugar (I Used Xylitol); 1/2 cups Rice Wine Vinegar; ⅓ cups Fish Sauce; 1 teaspoon Chopped Cilantro; 2 cloves Grated Garlic; 1 teaspoon Grated Ginger; 1/2 Tablespoons Garlic Chili Sauce; ⅓ cups Water; 2 cups Shredded Napa Cabbage; 1 pound Rice Vermicelli Noodles OR I Used Whole Wheat Spaghetti Noodles; 1 cup Cilantro; 1 cup Bean Sprouts; 1 whole Carrot, Julienned (medium Sized); 1 whole Cucumber, Julienned; 5 whole Green Onions, diced; 1/2 cups Salted Peanuts, Chopped

Servings: persons

2 Tablespoons Sesame Oil Plus 1 Teaspoon, Divided
5 whole Boneless, Skinless Chicken Breasts
1/2 cups Peanut Butter (I Used Natural Peanut Butter)
1 Tablespoon Sugar (I Used Xylitol)
1 teaspoon Asian Garlic Chili Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Rice Wine Vinegar
⅓ cups Water
1 clove Garlic, Grated On Microplane
1 teaspoon Freshly Grated Ginger
1/4 cups Chopped Peanuts
2 Tablespoons Sugar (I Used Xylitol)
1/2 cups Rice Wine Vinegar
⅓ cups Fish Sauce
1 teaspoon Chopped Cilantro
2 cloves Grated Garlic
1 teaspoon Grated Ginger
1/2 Tablespoons Garlic Chili Sauce
⅓ cups Water
2 cups Shredded Napa Cabbage
1 pound Rice Vermicelli Noodles OR I Used Whole Wheat Spaghetti Noodles
1 cup Cilantro
1 cup Bean Sprouts
1 whole Carrot, Julienned (medium Sized)
1 whole Cucumber, Julienned
5 whole Green Onions, diced
1/2 cups Salted Peanuts, Chopped

1
For the sauce for the chicken:
2
Heat a large saute pan until very hot.
3
Put about 2 tablespoons of sesame oil in the pan and toss in chopped chicken and cook until cooked through.
4
In a bowl, mix the remaining chicken ingredients (except the peanuts) well.
5
Pour over the cooked chicken while it is still over the heat.
6
Stir over heat for 5 minutes.
7
Remove from heat and toss in peanuts.
8
Mix well.
9
Set aside.
10
For the dressing:
11
Stir all ingredients together until sugar is dissolved.
12
To assemble each noodle bowl:
13
In a large bowl place 1/2 cup shredded cabbage.
14
Then place 1 cup noodles off to one side of the bowl.
15
On the other side of the bowl, put 2/3 cup chicken.
16
Then on the noodles place 1/4 cup of each cilantro, bean sprouts, carrots, and cucumber in a row next to each other.
17
Add 1/4 of the green onions on top.
18
Pour 1/4 cup of dressing over the bowl.
19
Then sprinkle 1/8 cup of peanuts over the whole bowl.

1162

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 Tablespoons Sesame Oil Plus 1 Teaspoon, Divided, 5 whole Boneless, Skinless Chicken Breasts, 1/2 cups Peanut Butter (I Used Natural Peanut Butter), 1 Tablespoon Sugar (I Used Xylitol), and more.

Yes, Vietnamese Chicken Noodle Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Chicken Noodle Bowl

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