Jun 14, 2008
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
- Cook the noodles according to package instructions. Drain.
- Arrange bean sprouts and lettuce between 2 bowls.
- Combine the lime juice, sugar, fish sauce, and the chili. Set aside.
- 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.
- Saute until cooked.
- Lay the hot noodles on the beansprouts, top with the chicken and then sprinkle with the peanuts. Spoon on the sauce.
yummy. light refreshing and tangy