| Prep Time | 30 |
| Cook Time | 15 |
| Servings |
ppl
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Ingredients
Marinade
- 3 T lemongrass coarsely chopped
- 2 T shallots finely chopped
- 2 T coconut sugar
- 1 ½ T fish sauce
- 1 T garlic finely minced
- ¼ C Braggs liquid aminos
- ¼ tsp Thai chillies crushed
Spicy Chili, Lime and Cilantro Dressing
Noodle Bowls
- 2 lbs boneless skinless chicken thighs
- 1 pkg Vietnamese brown rice noodles
- 1 large seedless cucumber shaved
- 4 C arugula
- 2 large carrots shaved or grated
- 4 green onions chopped
- 1 red or yellow pepper sliced thinly
- ½ C torn cilantro
- ½ C roasted cashews or peanuts
Ingredients
Marinade
Spicy Chili, Lime and Cilantro Dressing
Noodle Bowls
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Instructions
Step 1: Marinate Chicken
- Chop chicken thighs into 1-inch pieces.
- Place all the marinade ingredients in a food processor and pulse until it is a slightly coarse puree.
- Pour marinade over chicken in a medium-sized bowl and toss until chicken is evenly coated.
- Cover and let marinate in the refrigerator for at least 4 hours or overnight.
Step 2: Make Dressing
- Add all dressing ingredients into a small blender or food processor.
- Pulse until desired consistency. ( I like my dressing pureed pretty well but you can leave it chunky if you like)
- Store in a ball jar in the refrigerator for up to a week.
Step 3: Prepare Noodle Bowls
- Prepare all the veggies and set aside in individual bowls.
- Toast cashews in a small skillet until toasted and brown.
- Tear or chop cilantro and set aside.
- Heat large pot of salted water until boiling.
- Add noodles and cook according to package instructions.
- Run noodles under cold water so that they don’t stick.
- Remove chicken from marinade with a slotted spoon. (I like to remove the chicken from the fridge at least 30 minutes before cooking it so it is at room temperature).
- In a large skillet, saute chicken until golden brown and cooked through.
Assemble the Noodle Bowls
- Place Arugula as a bed for the bowl. Add ½ cup of noodles, chopped veggies and ½ cup of chicken.
- Top with green onion, cilantro and toasted cashews.
- Drizzle the top with the Cilantro Lime Dressing and EAT UP!!!