Vietnamese Chicken Noodle Bowls with vermicelli / carrots / cucumbers / lime dressing

This chicken and noodle soup has great reviews when it was first introduced in the summer of 2016. All ingredients can be prepared in advance for quick assembly at dinner.
SmartS: The Southeast Asian band is very light and will focus on the bottom of the bowl. Just toss everything together when you eat to keep it covered in ice.

Ingredients:

Vietnamese Marinated Chicken:

• Chicken breasts, boneless and skinless - 1 lb, sliced
• Honey - 3 Tbsp
• Soy sauce, low-sodium - 3 Tbsp
• Oil, cooking - 1 Tbsp

Vietnamese Dressing with Lime:

• Ginger - 1 inch
• Brown sugar - 2 Tbsp
• Vinegar, rice - 2 Tbsp
• Fish sauce - 4 Tbsp
• Limes, juice - 2
• Water - 2 Tbsp
• Red pepper flakes (opt) - 1/2 tsp

Vietnamese Chicken Noodle Bowls:

• Noodles, thin rice vermicelli - 3 oz (find these in the ethnic food aisle or sub soba or spaghetti)
• Carrots - 5 oz, matchsticks (look for pre-shredded)
• Cucumbers - 8 oz, matchsticks
• Lettuce, green and small - 1 head, chopped
• Mint, fresh - 8 leaves, chopped
• Peanuts, roasted and unsalted - 1/2 cup
• Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup

Prep:

1. Chicken marinated - Cut the chicken into thin slices. Combine honey and soy sauce and pour over the chicken pieces. Marry for at least 20 minutes and up to a day. (Can be made 1 day in advance)
2. Dressing - Grate ginger. Combine with sugar, vinegar, fish sauce, lemon juice, water, and red pepper (if used). (Can be done before 5 days)
3. Cook rice noodles - (Double if Wednesday dinner.) Cook according to package instructions. If not used immediately, cover under cold water and store in airtight containers. (Can be done before 3 days)
4. Carrots (if not chopped) / Cucumber - Prepare as directed and store in a container. (Can be done before 3 days)
5. Lettuce / Mint

Make:

1. Heat the pan or pan over medium heat. Add oil. Use a slotted spoon to turn the chicken into hot saucepan, place sauce. Stir until the chicken is cooked close, from 4 to 5 minutes. Add remaining marinade and cook until sauces are reduced and serve for chicken, ~ 2 minutes.
2. Whisk dressed. Taste and season if needed by adding a little salt, sugar, or some lemon juice.
3. Assemble the salad by combining lettuce, noodles, cucumber, carrot and chicken in serving the bowl. (If the noodles are doubled, remember to save half for the fourth.) Head with mint and peanuts. Pour the sauce on the lettuce before eating and toss evenly. Enjoy!

Source : You can learn here more ...

 

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