Lemongrass Chicken Noodle Bowl

Lemongrass has a distinct flavor. I would describe it as a mix of lemons, mint, and ginger (without the spiciness). It has a mild sweetness without any tartness. To be economical I used frozen lemongrass that was already finely chopped. What I love about this dish is that the chicken itself is very flavorful, so it goes so well with the fresh crunchy vegetables and rice noodles.

Lemongrass Chicken Noodle Bowl

Noodle Bowl

Ingredients:

Serves 1-2

• 6 chicken tenders
• 3 tbsp lemongrass
• 3 cups rice noodles
• 3 garlic cloves (minced)
• 2 tbsp fish sauce
• 2 tbsp light soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp sugar
• 2 tbsp vegetable oil
• 1 tbsp dark soy sauce
• 1 cup red cabbage
• 2 cups kale
• 1/4 carrot
• 1 lime (1/2 for marinade)
• 1 mini cucumber

Method:

Chicken marinade:

• In a glass container with a lid combine the chicken, soy sauce, sugar,fish sauce, garlic, lime ,vegetable oil and hoisin sauce. Marinate the chicken in the refrigerator ideally overnight or at least one hour.

Lemongrass chicken:

• Coat a non-stick pan with vegetable oil on a medium heat.
• Add the chicken and all the marinade sauce.
• Heat until they are cooked all the way through.
• Add 1/2 cup water to thicken sauce. More if necessary.

Noodles:

• Soak dried rice noodles in cold water until they become soft.
• Blanch noodles in boiling water for 2-3 minutes.

Vegetables:

• Braise the cabbage , carrot and kale with a splash of water.
• cut the mini cucumber into slices

Assemble the chicken, noodles and vegetables on your favorite bowl. Lastly, squeeze the remaining lime juice over the chicken and you are all set.