Chicken Vermicelli Noodle Bowls
Vermicelli noodles are topped with marinated chicken thighs and fresh herbs and veggies before being covered in a homemade spice peanut sauce.
Ingredients
- 1 lb boneless and skinless chicken thighs
- 6 oz package of rice noodles
- 1 head lettuce
- 1 bunch cilantro
- 3 large carrots julienned
- ¼ cup peanuts chopped
- Lime wedges jalapeno, and fresh mint leaves for garnish
Marinade:
- 1/4 cup soy sauce or coconut aminos
- 2-3 Tablespoons sriracha
Spicy Peanut Sauce
- ½ cup peanut butter
- 1 Tbsp ginger grated
- 3 garlic cloves minced
- 3 Tbsp garlic chili sauce
- 3 Tbsp soy sauce
- 3 Tbsp rice vinegar
- ½ cup warm water or more to thin the sauce to desired consistency
Instructions
- Stir together soy sauce and sriracha in a large bowl. Add chicken and marinate for 10 minutes.
- Wash and prep your vegetables. Chop the lettuce and julienne the carrots. Set all veggie toppings aside.
- In a small bowl, combine the peanut butter, grated ginger, minced garlic, garlic chili sauce, soy sauce, rice vinegar, and warm water. Add more water as needed to thin the sauce to desired consistency. Mix until evenly combined.
- Heat 1 tablespoon of oil in a cast-iron pan over medium heat.
- Add chicken and cover with a lid. Cook covered for 10 minutes on each side.
- When cooked through, slice chicken into thick strips.
- Cook noodles according to package instructions.
- Begin assembling your vermicelli noodle bowls. Add the noodles, lettuce, cilantro, carrots, cucumber, and chicken.
- Top withchopped peanuts, lime wedges, jalapeno slices, and fresh mint leaves. Pour the sauce over and enjoy.