Vietnamese Chicken & Noodle Bowls
Dive into the vibrant flavors of our Vietnamese Chicken & Noodle Bowls, a wholesome meal that’s perfect for sharing with the family! Featuring tender marinated chicken and fresh rice noodles topped with zesty herbs and a splash of lime, this dish is not only a feast for the eyes but also a deliciously healthy option. Get ready to savor every bite of this delightful culinary adventure!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(11)
- 2 carrots, grated or julienned
- 1 cup coriander, finely chopped (240 ml)
- 1 teaspoon corn flour (5 ml)
- 2 Lebanese cucumbers, sliced into rounds
- 1 clove garlic, finely chopped
- 1 garlic clove, finely minced
- 2 tablespoons lime juice (30 ml)
- 1 cup mint, finely chopped (240 ml)
- 1 cup red cabbage, very thinly shredded (240 ml)
- 4 spring onions, thinly sliced
- 2 tablespoons water (to taste) (30 ml)
🥩Meat & Seafood(1)
- 600g skinless chicken thighs (1.32 lbs)
🫙Pantry Staples(4)
- 1 tablespoon brown sugar or coconut sugar (15 ml)coconut sugar
- 1 teaspoon honey (5 ml)
- 270g vermicelli noodles, somen or soba noodles (9.53 oz)
- 1 tablespoon rice vinegar (15 ml)
🍯Sauces & Condiments(2)
- 2 tablespoons fish sauce (30 ml)
- 1–2 tablespoons dark soy sauce (15 ml)
📦Other(2)
- 1/2 cup cashews, crushed (120 ml)
- 1 small red chilli, finely chopped (optional)optional
👨🍳 Instructions
- 1
In a bowl, combine sliced chicken thighs with soy sauce, garlic, honey, and corn flour. Toss to coat evenly and set aside to marinate for 20–30 minutes.
- 2
Cook the noodles according to packet instructions. Drain, rinse under cold water, and set aside.
- 3
Whisk together all dressing ingredients in a small bowl or jar until the sugar dissolves. Adjust water, lime, or sugar to balance the flavours to your taste.
- 4
To cook the chicken, Preheat the air fryer to 180°C. Lightly foil down in the basket, then add chicken in a single layer. Air fry for 10–12 minutes, flipping halfway, until golden and cooked through. Spoon the juices over the chicken when you turn it.
- 5
Divide noodles among four bowls. Top with cucumber, carrot, spring onion, cabbage, coriander, and mint. Add cooked chicken, sprinkle with crushed cashews, and drizzle generously with nuoc mam dressing.
💡 Pro Tips
- ✓Marinate the chicken with corn flour for a minimum of 20 minutes so the starch has time to hydrate and form a thin gel coating around the meat, which then crisps into a light protective crust in the air fryer while sealing in moisture.ingredient20-30 minutes
- ✓Rinse the cooked noodles under cold water immediately after draining to stop carryover cooking and wash away surface starch, preventing them from clumping and turning gummy as they cool.techniquecold water rinse
- ✓Air fry the chicken at 180°C for 10-12 minutes in a single layer with space between pieces, since overcrowding traps steam and prevents the Maillard browning reaction from occurring on all surfaces.equipment180°C, 10-12 minutes
- ✓Whisk the nuoc mam dressing until the sugar fully dissolves before tasting, since undissolved sugar crystals will skew your perception of sweetness and throw off the balance between salty, sour, and sweet.techniquewhisk until fully dissolved
- ✓Add the crushed cashews just before serving rather than during assembly, as their low moisture content (around 3-5%) makes them highly susceptible to absorbing ambient moisture from the dressing and losing their crunch within minutes.timing3-5% moisture content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Vietnamese Chicken & Noodle Bowls
Dive into the vibrant flavors of our Vietnamese Chicken & Noodle Bowls, a wholesome meal that’s perfect for sharing with the family! Featuring tender marinated chicken and fresh rice noodles topped with zesty herbs and a splash of lime, this dish is not only a feast for the eyes but also a deliciously healthy option. Get ready to savor every bite of this delightful culinary adventure!
📝 Ingredients
Serves 4🥬Fresh Produce(11)
- 2 carrots, grated or julienned
- 1 cup coriander, finely chopped (240 ml)
- 1 teaspoon corn flour (5 ml)
- 2 Lebanese cucumbers, sliced into rounds
- 1 clove garlic, finely chopped
- 1 garlic clove, finely minced
- 2 tablespoons lime juice (30 ml)
- 1 cup mint, finely chopped (240 ml)
- 1 cup red cabbage, very thinly shredded (240 ml)
- 4 spring onions, thinly sliced
- 2 tablespoons water (to taste) (30 ml)
🥩Meat & Seafood(1)
- 600g skinless chicken thighs (1.32 lbs)
🫙Pantry Staples(4)
- 1 tablespoon brown sugar or coconut sugar (15 ml)coconut sugar
- 1 teaspoon honey (5 ml)
- 270g vermicelli noodles, somen or soba noodles (9.53 oz)
- 1 tablespoon rice vinegar (15 ml)
🍯Sauces & Condiments(2)
- 2 tablespoons fish sauce (30 ml)
- 1–2 tablespoons dark soy sauce (15 ml)
📦Other(2)
- 1/2 cup cashews, crushed (120 ml)
- 1 small red chilli, finely chopped (optional)optional
👨🍳 Instructions
- 1
In a bowl, combine sliced chicken thighs with soy sauce, garlic, honey, and corn flour. Toss to coat evenly and set aside to marinate for 20–30 minutes.
- 2
Cook the noodles according to packet instructions. Drain, rinse under cold water, and set aside.
- 3
Whisk together all dressing ingredients in a small bowl or jar until the sugar dissolves. Adjust water, lime, or sugar to balance the flavours to your taste.
- 4
To cook the chicken, Preheat the air fryer to 180°C. Lightly foil down in the basket, then add chicken in a single layer. Air fry for 10–12 minutes, flipping halfway, until golden and cooked through. Spoon the juices over the chicken when you turn it.
- 5
Divide noodles among four bowls. Top with cucumber, carrot, spring onion, cabbage, coriander, and mint. Add cooked chicken, sprinkle with crushed cashews, and drizzle generously with nuoc mam dressing.
💡 Pro Tips
- ✓Marinate the chicken with corn flour for a minimum of 20 minutes so the starch has time to hydrate and form a thin gel coating around the meat, which then crisps into a light protective crust in the air fryer while sealing in moisture.ingredient20-30 minutes
- ✓Rinse the cooked noodles under cold water immediately after draining to stop carryover cooking and wash away surface starch, preventing them from clumping and turning gummy as they cool.techniquecold water rinse
- ✓Air fry the chicken at 180°C for 10-12 minutes in a single layer with space between pieces, since overcrowding traps steam and prevents the Maillard browning reaction from occurring on all surfaces.equipment180°C, 10-12 minutes
- ✓Whisk the nuoc mam dressing until the sugar fully dissolves before tasting, since undissolved sugar crystals will skew your perception of sweetness and throw off the balance between salty, sour, and sweet.techniquewhisk until fully dissolved
- ✓Add the crushed cashews just before serving rather than during assembly, as their low moisture content (around 3-5%) makes them highly susceptible to absorbing ambient moisture from the dressing and losing their crunch within minutes.timing3-5% moisture content