Lemongrass Chicken Noodle Bowls

A vibrant and flavor-packed dish inspired by Vietnamese cuisine, Lemongrass Chicken Noodle Bowls bring together tender marinated chicken, rice vermicelli, fresh vegetables, and aromatic herbs—all drizzled with a zesty, savory dressing.

Why You’ll Love This Recipe

• Bursting with fresh and bold Southeast Asian flavors
• Light yet filling with lean protein and fresh vegetables
• Naturally gluten-free with rice noodles
• Great for meal prep or make-ahead dinners
• Perfectly customizable for different diets and tastes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade

• Boneless, skinless chicken thighs or breasts
• Lemongrass paste or freshly minced lemongrass
• Garlic, minced
• Lime juice
• Fish sauce
• Soy sauce (or tamari for gluten-free)
• Sugar or honey
• Neutral oil (e.g., avocado or canola)

For the Bowls

• Rice vermicelli noodles
• Julienned carrots
• Sliced cucumber
• Bean sprouts
• Shredded lettuce
• Fresh herbs: mint, cilantro
• Crushed peanuts (optional)
• Lime wedges

Dressing (Nuoc Cham-style)

• Fish sauce
• Lime juice
• Sugar or honey
• Water
• Optional: minced chili or garlic

Directions

1. Marinate the Chicken:
   Combine marinade ingredients with the chicken in a bowl or zip-top bag. Let marinate in the fridge for at least 2 hours, ideally overnight.
2. Make the Dressing:
   Whisk together fish sauce, lime juice, sugar, and water. Adjust to taste with more lime or sugar.
3. Cook the Chicken:
   Grill or pan-sear the chicken until golden brown and fully cooked (about 8–10 minutes). Let rest, then slice.
4. Prepare the Noodles:
   Cook rice noodles according to package directions. Rinse with cold water and drain well.
5. Assemble the Bowls:
   Divide noodles into bowls. Top with sliced chicken, vegetables, herbs, and peanuts. Drizzle with dressing and serve with lime wedges.

Servings and Timing

• Serves: 4
• Prep Time: 15 minutes
• Marinating Time: 2+ hours
• Cook Time: 15 minutes
• Total Time: ~2 hours 30 minutes (including marinating)

Variations

• Use grilled tofu or tempeh for a vegetarian version
• Substitute shrimp or beef for chicken
• Add pickled vegetables for tang and crunch
• Use zucchini noodles or shredded cabbage for a low-carb version

storage/reheating

• Store each component separately in airtight containers
• Refrigerate cooked chicken for up to 4 days
• Reheat chicken gently in a pan or microwave
• Assemble just before serving to keep vegetables crisp

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and more flavorful when grilled.

What if I can’t find lemongrass?

Lemongrass paste is a great substitute, or use a combo of lemon zest and ginger.

Is the dressing spicy?

No, but you can add chili or sriracha for heat.

Can I make this vegetarian?

Yes, use grilled tofu or tempeh and skip the fish sauce.

What kind of noodles should I use?

Rice vermicelli is traditional, but any thin rice noodle will work.

Can I eat this cold?

Absolutely—it’s great as a chilled noodle bowl.

How far ahead can I prep it?

Marinate chicken and prep veggies up to 2 days in advance.

Do I need a grill?

No, you can pan-fry or bake the chicken instead.

Can I freeze the chicken?

Yes, freeze the marinated or cooked chicken for up to 3 months.

What herbs work best?

Mint and cilantro are traditional, but Thai basil is a great addition too.

Conclusion

Lemongrass Chicken Noodle Bowls are a refreshing and nourishing meal full of flavor and texture. With minimal cooking and lots of room to customize, this dish is perfect for warm-weather dinners, meal prep lunches, or whenever you’re craving something fresh and satisfying.

Print