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Grilled Chicken & Rice Noodle Bowl

Name: Grilled Chicken & Rice Noodle Bowl
Ingredients: 50 mL sweet chilli sauce; 20 mL rice wine vinegar; 5 mL oyster sauce; 5 mL lime juice; 1 tsp minced garlic; 30 mL water; mixed green leaves; vermicelli noodles; grated carrot; diced cucumber; bean sprouts; chopped coriander; sesame seeds; 4 chicken thigh fillets; 0.5 tbsp lemongrass paste; 1 tbsp minced garlic; 2 tbsp gf soy sauce; 1 tsp oyster sauce; 1 tbsp olive oil; 2 tbsp brown sugar

This delicious meal is a copy cat version of our local Vietnamese Cafe (Cafe 2B)’s chicken and noodle bowl!

Ingredients

For sauce

To serve

For chicken

Directions

1
In a large bowl, place chicken thighs and add all marinade ingredients. Stir until chicken is coated. Cover with glad wrap and refrigerate for 4 hours (can do overnight).
2
Once chicken has finished marinading, heat a spray of olive oil in a large pan over medium-high heat. Add chicken thighs. Cook until starting to turn white, then flip and cook until golden and starting to crisp.
3
In a small bowl, mix together sauce ingredients.
4
Place mixed leaves into a serving bowl. Add noodles, carrot, cucumber, cooked chicken, and bean sprouts.
5
Pour sauce over chicken, garnish with coriander and sprinkle with sesame seeds.

See on Instagram

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