Chicken Noodle Bowl

  • 1/2 lb vermicelli rice noodles
  • 1/2 lb chicken breast, cut in thin slices
  • salt and cracked pepper
  • olive oil
  • 3 garlic cloves, minced
  • 1 leek, white part only, minced
  • the juice of 1 lime
  • 2 tbsp sugar
  • 1 pickled thai chili, minced
  • 3 tbsp fish sauce
  • 2 cups bean sprouts
  • lettuce, chiffonaded
  • roasted peanuts, ground
  1. Cook the noodles according to package instructions. Drain.
  2. Arrange bean sprouts and lettuce between 2 bowls.
  3. Combine the lime juice, sugar, fish sauce, and the chili.  Set aside.
  4. Heat a little olive oil in a skillet and saute the garlic and leek for 30 seconds.  Add the chicken and season with salt and pepper.
  5. Saute until cooked.
  6. Lay the hot noodles on the beansprouts, top with the chicken and then sprinkle with the peanuts.  Spoon on the sauce.

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