Vietnamese Inspired Noodle Bowl with Chicken Skewers
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 2 Tablespoons Fish Sauce
- 1⁄4 cup Soy Sauce
- 2 Tablespoons Brown Sugar
- 1 teaspoon Fresh Ginger (optional, use fresh or pre-grated)
- 2 cloves Garlic
- 2 Limes (divided)
- 11⁄4 pounds Chicken Breast
- 1 pound Rice Noodles (thin rice stick)
- 1⁄4 teaspoon Canola Oil
- 1 head Romaine Lettuce
- 3 Carrots
- 1 English Cucumber
- 1⁄2 bunch Basil (optional)
- 8 Skewerss (bamboo)
1. BRING A LARGE POT OF WATER TO A BOIL
In a medium bowl, stir together the sauce ingredients: 2 Tablespoons fish sauce, ¼ cup soy sauce, 2 Tablespoons brown sugar. Mince or use a microplane to finely grate the ginger and garlic; add. Zest in one of the limes. Add the juice of 1 lime. Stir and taste the sauce; if it’s not tangy enough, you might want to add half or all of the second lime. Slice what’s left into wedges for serving. If not sweet enough for you, you can add a bit more sugar to taste.
Dice the chicken into 1” cubes. Pour off about 2/3rds of the sauce into a separate bowl. Add the chicken to the remaining third and stir to combine. Let marinate for 5 to 35 minutes.
Thread chicken on skewers. Cook on an outdoor grill, or under the broiler on high, or on a hot grill pan on your stove top. Whichever method you choose, cook until the chicken is cooked through. Let rest.
Cook noodles according to package directions; usually that means boil for 3 - 5 minutes like pasta, or turn off the heat and let the noodles soak for up to 10 minutes in the hot water. When tender, drain and run under cold water for 30 seconds.
Place noodles in a bowl and drizzle about a ¼ teaspoon of oil over them so they don’t stick.
Wash lettuce and slice or tear into 3 inch squares.
Slice carrots into rounds or grate.
Dice or slice cucumbers.
Tear or chiffonade basil.
Serve a bed of noodles with vegetables arranged around. Top with hot chicken skewers. Spoon the remaining sauce over top to taste. Garnish with any sliced lime and generously with basil.