Bright and flavorful lemongrass chicken noodle bowls featuring tender marinated chicken, fresh vegetables, and aromatic herbs tossed with rice vermicelli noodles, topped with a savory-sweet dressing. Perfect for quick family meals or healthy comfort food.
2stalkslemongrass, white parts only, finely minced
2clovesgarlic, minced
1inchfresh ginger, minced
2tablespoonssoy sauce
1tablespoonfish sauce
1tablespoonbrown sugar or palm sugar
1tablespoonvegetable oil
6ozrice noodles or vermicelli
1cupshredded carrots
1cupthinly sliced cucumber
1cupbean sprouts
1/4cupchopped cilantro, plus extra for garnish
2green onions, sliced
To tastelime wedges for serving
Optionalsliced red chili or chili flakes
Instructions
In a bowl, combine lemongrass, garlic, ginger, soy sauce, fish sauce, and brown sugar. Add chicken and marinate for at least 15 minutes or up to 2 hours.
Cook rice noodles according to package directions until al dente. Drain and rinse under cold water; set aside.
Heat oil in a skillet over medium-high heat. Add chicken (reserve marinade) and cook 4–6 minutes until golden and cooked through.
Pour in reserved marinade and simmer 1–2 minutes until slightly thickened.
Divide noodles among bowls. Top with lemongrass chicken, shredded carrots, cucumber, bean sprouts, cilantro, and green onions.
Pour any pan sauce over bowls. Garnish with lime wedges and chili if using.
Serve immediately and squeeze fresh lime juice before eating.