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Vietnamese Noodles with Lemongrass Chicken

A fragrant bowl of Vietnamese rice noodles topped with succulent lemongrass chicken, perfect for a quick weeknight dinner!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodle Ingredients
  • 200 g rice noodles
Chicken Marinade
  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons lemongrass, minced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce Can substitute with tamari for gluten-free
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
Garnishes
  • Fresh herbs (like cilantro and mint)
  • Sliced cucumbers (for garnish)
  • Chopped peanuts (for garnish)
  • Vegetable oil For cooking

Method
 

Preparation
  1. Cook the rice noodles according to package instructions, then drain and set aside.
  2. In a bowl, mix minced lemongrass, garlic, soy sauce, fish sauce, lime juice, and sugar to create the marinade.
  3. Slice the chicken breasts and marinate them in the mixture for at least 30 minutes.
Cooking
  1. Heat vegetable oil in a pan over medium heat and cook the marinated chicken until it's fully cooked and slightly browned.
Serving
  1. Place the rice noodles in a bowl, top with the lemongrass chicken, fresh herbs, sliced cucumbers, and chopped peanuts. Enjoy!

Notes

Leftovers can be stored in the fridge for 2-3 days. Store chicken and noodles separately to prevent sogginess. Marinating the chicken overnight enhances flavor. You can substitute tofu for a vegan version or add mango slices for a sweet twist.