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–+ servings

Vietnamese Chicken & Noodle Bowls

Print Recipe
Servings 4

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.

Keywords

Dinner, Lunch, Salad
Chicken