Name: Vietnamese Vermicelli Noodle Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 ounce Chicken breast; 1.5 ounce Dry rice vermicelli noodles; 1 cup Romaine lettuce; 0.5 cup Shredded carrots; 0.5 cup Sliced cucumber; 2 tablespoon Fresh mint leaves; 2 tablespoon Fresh cilantro; 1 tablespoon Fish sauce; 1 tablespoon Fresh lime juice; 1 teaspoon Honey; 1 teaspoon Toasted sesame oil; 1 clove Garlic; 0.5 tablespoon Crushed peanuts; 0.25 teaspoon Red chili flakes; 0.25 teaspoon Sea salt; 0.25 teaspoon Black pepper

Nutrition

Per serving

553 calories

Protein: 52g; 37% of calories
Carbs: 54g; 39% of calories
Fat: 14g; 23% of calories

Instructions

Prep 15 min · Cook 10 min

Place the dry rice vermicelli in a large heat-proof bowl and cover with boiling water; let sit for 5-8 minutes until tender, then drain and rinse with cold water.
In a small jar, whisk together the fish sauce, lime juice, honey, minced garlic, and red chili flakes to create the dressing.
Slice the chicken breast into thin strips and toss with the toasted sesame oil, sea salt, and black pepper.
Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 3-4 minutes per side until charred and cooked through.
Divide the shredded romaine lettuce between bowls and top with the cooked noodles, shredded carrots, and sliced cucumber.
Place the grilled chicken on top, garnish with fresh mint, cilantro, and crushed peanuts, then drizzle with the prepared dressing.

Nutrition

Ingredients

Instructions

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