This recipe is great when you feel like cooking something special, but don’t have a lot of time. The basic ingredients for the dressing and the marinade are soy sauce, fish sauce and sesame oil. They are great to give any dish a little asian flavour. Make sure you get a soy sauce that is low in sodium soy sauce and free of any conservatives.

I usually cook up a little more and eat it for lunch the next day. You can easily reheat everything in a saucepan or make a take away rice noodle salat. Instead of white cabbage, carrots and peppers you can add whatever vegetables you have left in the fridge. Soybean sprouts, pickled bamboo shots, edamame beans or mushrooms are great alternatives. I love adding some fresh herbs or peanuts at the end.

Ingredients

(2 servings)

125g rice noodles (uncooked)

2 chicken breast (roughly 200g)

2 cups white cabbage

2 carrots

2 spring onions

1 red pepper

1 tbsp honey

1 tbsp soy sauce

fresh coriander leaves to garnish 

 

For the chicken marinade

2 tbsp. soy sauce

1 tbsp. sesame oil

1 tbsp. honey

1/2 tbsp. lemonjuice

1/2 tbsp. fishsauce

garlic (optional)

 

For the dressing

2 tbsp. fishsauce

1 tsp. sesame oil

1/2 tsp. rice vinegar

2 tbsp. honey

1/2 tbsp lemonjuice

100 ml water

chilli  

Method

In a large, flat soup plate whisk together all ingredients for the chicken marinade and add the chicken breasts. Set aside.

Cut the cabbage, carrots, and pepper in small, thin stripes. Mix with soy sauce and honey, add spring onions. Set aside.

Heat sesame oil in a large sauce pan and add the chicken breast, make sure to add the left over marinade to the pan as well. Depending on the thickness of the chicken breast roast for about 15 to 20 min on low heat. 

Cook the rice noodles according to package instructions.

Arrange vegetables and noodles in a bowl. Cut the chicken breast in slices and add on top. Mix in the dressing and sprinkle with fresh coriander and a little lemon juice. Serve immediately.

3 Replies to “Vietnamese Rice Noodle Bowl”

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