Name: Griddled Vietnamese Chicken Noodle Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 1 tbsp Vegetable Oil; 2 tbsp Fish Sauce; 1/2 tbsp Runny Honey; Juice of 1 1/2 Limes (plus a wedge to serve); 2 Large Garlic Cloves, crushed; Sea Salt; Freshly Ground Black Pepper; 4 Skinless Boneless Chicken Thighs; 1/2 tsp Sweet Chilli Sauce; Pinch Golden Caster Sugar; 160g (6 oz) Wide Rice Noodles; 2 Large Spring Onions, shredded; 4 Large Radishes, thinly sliced; 1/4 English Cucumber, peeled and sliced into half moons; 1 Small Red Chilli, seeds removed and thinly sliced; 2 Forkfuls Pickled Carrots or 1 Small Carrot, peeled and shredded; 1 Baby Gem Lettuce, shredded; 1 Large Handful Fresh Coriander Leaves; 1 Large Handful Fresh Mint Leaves

Description

These easy Vietnamese Griddled Chicken Noodle Bowls are so versatile and customisable, and are also great packed up for a bright and vibrant desk lunch.

Ingredients

Scale

1 tbsp Vegetable Oil
2 tbsp Fish Sauce
1/2 tbsp Runny Honey
Juice of 1 1/2 Limes (plus a wedge to serve)
2 Large Garlic Cloves, crushed
Sea Salt
Freshly Ground Black Pepper
4 Skinless Boneless Chicken Thighs
1/2 tsp Sweet Chilli Sauce
Pinch Golden Caster Sugar
160g (6 oz) Wide Rice Noodles
2 Large Spring Onions, shredded
4 Large Radishes, thinly sliced
1/4 English Cucumber, peeled and sliced into half moons
1 Small Red Chilli, seeds removed and thinly sliced
2 Forkfuls Pickled Carrots or 1 Small Carrot, peeled and shredded
1 Baby Gem Lettuce, shredded
1 Large Handful Fresh Coriander Leaves
1 Large Handful Fresh Mint Leaves

Instructions

To marinate the chicken, combine the vegetable oil, 1 tbsp of fish sauce, the juice of 1 lime, honey, the crushed garlic and a generous amount of sea salt and freshly ground black pepper in a small bowl or in the bottom of a ziplock bag. Add the chicken, and cover/ seal at least overnight.
To make the dressing, whisk together the remaining fish sauce, lime juice, the sweet chilli sauce and a pinch of golden caster sugar.
To cook the noodles, cook them for 3-4 minutes in a pan of boiling water (they’re done when they’re only just firm to taste) then instantly drain them and rinse them will in a sieve with cold water to prevent them sticking to each other. Drain well. Meanwhile, prepare all of your herbs and veggies.
To cook the chicken, heat a griddle pan (I use this one and it is one of the best gifts Le Creuset could have given me, so easy to wash up!) over a medium high heat and cook the chicken for 4-5 minutes on each side until the chicken has a nice, caramelised char and is just cooked through.
Transfer the chicken to a cutting board, slice, and assemble your bowl (if you are feeding a crowd, you can get people to build their own) with the dressing on the side.