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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Vietnamese-style Pepper Chicken Noodle Bowl

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This is, without doubt, the noodle salad bowl that always makes me smile. It’s just full-on flavour with every mouthful.

WATCH THIS RECIPE

VIETNAMESE-STYLE PEPPER CHICKEN NOODLE BOWL

PREP TIME

15 minutes
COOK TIME

20 minutes
SERVES

4
Ingredients

4 chicken thigh fillets 

180g (6.3 oz) dried rice vermicelli noodles 

1 tbsp vegetable oil 

100g (3.5 oz) baby spinach leaves 

sliced cucumber, to serve 

finely julienned carrot, to serve 

¼ cup roasted peanuts, crushed or finely chopped 

roughly torn mint leaves, to serve 

 

Marinade: 

2 tbsp fish sauce 

1 garlic clove, finely grated 

1 tsp sugar 

½ tsp ground black pepper 

 

Nuoc cham dressing: 

3 tbsp fish sauce 

3 tbsp sugar 

2 tbsp white vinegar 

2 tbsp lime juice 

1 long red chilli, finely chopped 

2 garlic cloves, finely chopped 

Steps
Step 1

In a large bowl, combine the chicken fillets with the marinade ingredients. Set aside to marinate while you prepare the remaining ingredients. 

Step 2

For the nuoc cham dressing, place the ingredients in a bowl and whisk until well combined. Set aside for later. 

Step 3

Cook the noodles in boiling water for 2-3 minutes or until just cooked. Drain and rinse until cool. Divide among serving bowls. 

Step 4

Heat the oil on a large grill plate or in a frying pan over high heat. Add the chicken fillets and cook 3-4 minutes on the first side or until lovely and golden. Turn the fillets over and reduce the heat to medium and continue cooking for another 3-4 minutes or until cooked through. Remove from heat and slice the chicken. 

Step 5

To serve, arrange the baby spinach, cucumber and carrot on top of the noodles. Top with chicken slices. Spoon over a generous amount of the nuoc cham dressing. Top with the crushed peanuts and mint leaves and serve. 

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