Name: 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); 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)

Chicken, Dinner, Lunch, Salad

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Vietnamese Chicken & Noodle Bowls

These Vietnamese Chicken & Noodle Bowls are a fresh, vibrant, and flavour-packed meal that's perfect for busy weeknights or meal prepping. Tender marinated chicken is cooked until golden, served over vermicelli noodles, and topped with a colourful array of crisp vegetables and herbs. Everything is tied together with a tangy, sweet, and savoury Nuoc Mam dressing that adds the signature Vietnamese zing.

This dish is quick to prepare and highly customisable. You can swap in different proteins, use your favourite noodles, and adjust the level of heat to your liking. It also works wonderfully as a cold meal, making it ideal for warm weather or lunchboxes.

You'll love how the tender chicken, crunchy cashews, and aromatic herbs come together in every bite. It's a bowl full of textures and fresh flavours that feels light yet satisfying.

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Servings

Equipment

Mixing bowls
Chopping Board
Sharp Knife
Measuring Cups and Spoons
Air fryer (or pan)
Small saucepan (if cooking noodles)

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.

Video

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Notes

Cooking Tips for Beginners

Don’t skip rinsing the noodles in cold water – it stops them from overcooking and helps prevent sticking.
Taste your dressing and adjust as needed – the balance of flavours is key in Vietnamese cooking.
If using a pan instead of an air fryer, cook the chicken for 4-5 minutes per side until golden and cooked through.

Serving Suggestions

Serve with extra lime wedges and fresh chilli for added zing.
Pair with prawn crackers or a light Vietnamese soup as a starter.
Add bean sprouts or pickled vegetables for extra crunch.

Make-Ahead or Prepare-Ahead Guidance

The chicken can be marinated up to 24 hours in advance.
The noodles and veggies can be prepped and stored separately in the fridge for up to 2 days.
Keep the dressing in a sealed jar in the fridge for up to 5 days.

Freezer Friendly

Marinated raw chicken can be frozen for up to 3 months. But, assembled bowls with fresh veggies and noodles are best served fresh.

Storage Advice

Fridge: Store all components separately in airtight containers for up to 3 days.
Reheating: Reheat chicken in the microwave or air fryer until warmed through.

Meal Prep Instructions

Marinate and cook the chicken.
Cook and rinse the noodles.
Chop and portion the fresh vegetables.
Store all components in separate containers and assemble just before eating.

Substitutions

Chicken Thighs:

Can use chicken breast, beef strips, or tofu.

Vermicelli Noodles:

Substitute with soba, somen, or even rice.

Fish Sauce:

Use soy sauce or tamari for a vegetarian version.

FAQs

Can I use store-bought Vietnamese dressing?
Yes, but homemade will give you a fresher, more balanced flavour.
Can I serve this warm or cold?
Both! The chicken can be served warm or at room temperature. The noodles and veggies are usually served cold or at room temperature.
Can I add extra protein?
Absolutely. Prawns or crispy tofu would be great additions.

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Helpful Hints

Crush cashews in a zip-lock bag using a rolling pin for easy clean-up.
The Nuoc Mam dressing can double as a dipping sauce for spring rolls.
Add extra chilli if you like a stronger kick of heat.

Keywords

Dinner, Lunch, Salad

Chicken

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