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Lemongrass Chili Chicken Noodle Bowl

Savor the perfect balance of charred lemongrass chicken and crisp garden vegetables, all tossed in a zesty chili-lime sauce for a refreshingly bold noodle experience.

This Lemongrass Chili Chicken Noodle Bowl is a refreshing yet deeply savory dish that balances high-heat grilling with crisp, raw textures. It is a vibrant play on Vietnamese street food, centered around tender chicken marinated in a fragrant blend of citrusy lemongrass, salty fish sauce, and garlic.

Ingredients

The Marinade:

  • Lemongrass: 2 stalks (tender white parts only, very finely minced)
  • Lime Juice: 2 Tbsp.
  • Soy Sauce: 1 Tbsp.
  • Vegetable Oil: 1 Tbsp.
  • Chopped Garlic: 2 cloves (minced)
  • Brown Sugar: 2 Tbsp.
  • Fish Sauce: 2 Tbsp.

The Chili-Lime Sauce (Nuoc Cham)

  • Fish Sauce: 1/4 cup
  • Rice Vinegar: 4 Tbsp. (1/4 cup)
  • White Sugar: 2 Tbsp.
  • Water: 1/2 cup (warm water helps dissolve the sugar)
  • Chopped Garlic: 2 cloves (minced)
  • Chili Sauce: 1 – 2 tsp. (Sambal Oelek or Sriracha) or 1 fresh Thai bird’s eye chili, minced
  • Lime Juice: 3 Tbsp.

 

Directions

The Marinade:

  1. To a bowl, add 1.5lbs of Gordon Choice Fully Cooked Sliced Grilled Chicken Breast.
  2. Whisk all marinade ingredients in a bowl. pour over the chicken to coat thoroughly.
  3. Marinate for at least 30 minutes (ideally 2 – 4 hours).
  4. Heat for 3 – 4 minutes until warmed through.

The Chili-Lime Sauce (Nuoc Cham)

  1. Dissolve the sugar in the warm water and rice vinegar first.
  2. Stir in the fish sauce, lime juice, garlic, and chili.
  3. Let it sit for at least 15 minutes before serving to let the flavors meld.

The Noodle Bowl Assembly

  • Amoy Yaki Soba Noodles #245302: 1 package (approx. 8 – 10 oz. dry), cooked according to package instructions and rinsed in cold water.  GFS# 195943 or if not 245302
  • Julienne Carrots: 2 medium carrots
  • Julienne Cucumbers: 1 large English cucumber
  • Sliced Iceberg Lettuce: 4 – 5 cups (shredded thinly as the base)
  • Bean Sprouts: 2 cups (fresh)
  • Cilantro: 1/2 cup (fresh leaves, roughly chopped)
  • Lime Wedge: 1 per bowl

Assembly Order

  1. Layer the Greens: Start with a handful of iceberg lettuce in the bottom.
  2. Add Noodles: Place a portion of cold/room-temp noodles over the lettuce.
  3. Arrange Veggies: Place the carrots, cucumbers, and bean sprouts in small piles around the edges.
  4. Top with Chicken: Place the warm grilled chicken in the center.
  5. Garnish & Pour: Sprinkle with cilantro, add the lime wedge, and pour 3 – 4 tablespoons of sauce over everything right before eating.

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