Print

Lemongrass Chicken Noodle Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bright, fragrant lemongrass chicken served over noodles with crisp vegetables and a savory‑sweet broth.

Ingredients

Scale
  • 1 lb chicken thighs or breasts, thinly sliced
  • 2 stalks lemongrass, white parts only, finely minced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar or palm sugar
  • 1 tbsp vegetable oil
  • 6 oz rice noodles or vermicelli
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup bean sprouts
  • ¼ cup chopped cilantro, plus extra for garnish
  • 2 green onions, sliced
  • Lime wedges, for serving
  • Optional: sliced red chili or chili flakes

Instructions

  1. In a bowl, combine lemongrass, garlic, ginger, soy sauce, fish sauce, and brown sugar. Add chicken and marinate for at least 15 minutes or up to 2 hours.
  2. Cook rice noodles according to package directions until al dente. Drain and rinse under cold water; set aside.
  3. Heat oil in a skillet over medium‑high heat. Add chicken (reserve marinade) and cook 4–6 minutes until golden and cooked through.
  4. Pour in reserved marinade and simmer 1–2 minutes until slightly thickened.
  5. Divide noodles among bowls. Top with lemongrass chicken, shredded carrots, cucumber, bean sprouts, cilantro, and green onions.
  6. Pour any pan sauce over bowls. Garnish with lime wedges and chili if using.
  7. Serve immediately and squeeze fresh lime juice before eating.

Notes

  • Make it vegetarian by substituting tofu for chicken and using soy sauce instead of fish sauce.
  • Prep the veggies and noodles ahead to assemble quickly at meal time.
  • For more heat, add sliced Thai chilies or sriracha.
  • Leftover chicken and veggies can be combined in lettuce wraps instead of bowls.

Nutrition

Find it online: https://ukfinda.com/lemongrass-chicken-noodle-bowls/