Vietnamese Chicken & Noodle Bowls
Vietnamese Chicken & Noodle Bowls
Ingredients
- 600 g chicken thighs skinless
- 1-2 tablespoons dark soy sauce
- 1 clove garlic finely chopped
- 1 teaspoon honey
- 1 teaspoon cornflour
- 270 g vermicelli noodles somen or soba noodles
- 2 Lebanese cucumbers sliced into rounds
- 2 carrots grated or julienned
- 4 spring onions thinly sliced
- 1 cup red cabbage very thinly shredded
- 1 cup coriander finely chopped
- 1 cup mint finely chopped
- 1/2 cup cashews crushed
Nuoc Mam Dressing:
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or coconut sugar
- 1 garlic clove finely minced
- 1 red chilli small, finely chopped (optional)
- 2 tablespoons water to taste
Instructions
- In a bowl, combine sliced chicken thighs with soy sauce, garlic, honey, and corn flour. Toss to coat evenly and set aside to marinate for 20–30 minutes.
- Cook the noodles according to packet instructions. Drain, rinse under cold water, and set aside.
- Whisk together all dressing ingredients in a small bowl or jar until the sugar dissolves. Adjust water, lime, or sugar to balance the flavours to your taste.
- To cook the chicken, Preheat the air fryer to 180°C . Lightly foil down in the basket, then add chicken in a single layer. Air fry for 10–12 minutes, flipping halfway, until golden and cooked through. Spoon the juices over the chicken when you turn it.
- Divide noodles among four bowls. Top with cucumber, carrot, spring onion, cabbage, coriander, and mint. Add cooked chicken, sprinkle with crushed cashews, and drizzle generously with nuoc mam dressing.
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