Gluten-Free Vietnamese Chicken and Rice Noodle Bowl
A light and flavorful Vietnamese noodle bowl featuring tender chicken, fresh herbs, and a zesty lime dressing, all served over gluten-free rice noodles.
Ingredients
- about 680 g Chicken breasts
- about 225 g Rice noodles (gluten-free)
- 1 cup Carrots
- 1 cup Cucumbers
- 0.25 cup Mint leaves
- 0.25 cup Cilantro
- 0.25 cup Rice vinegar
- 2 tbsp Fish sauce
- 2 tbsp Lime juice
- 1 tbsp Brown sugar
- 2 cloves Garlic
- 0.25 tsp Red pepper flakes
- 0.25 cup Peanuts (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, place the about 225 g of gluten-free rice noodles. Pour enough boiling water over the noodles to completely submerge them. Let the noodles soak for 8-10 minutes, or until they are tender but still firm to the bite. Carefully drain the noodles in a colander.
- 2While the noodles soak, pat the about 680 g chicken breasts dry with a paper towel. Place a 30.48 cm skillet over medium-high heat. Once the skillet is hot (a drop of water should sizzle and evaporate quickly), add the chicken breasts. Cook for 6-8 minutes per side, until the chicken is golden brown and the internal temperature reaches 74°C when measured with a meat thermometer at the thickest part. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. After resting, slice the chicken breasts thinly, into pieces approximately 0.635 cm (0.6 cm) thick.
- 3While the chicken cooks, prepare the vegetables and herbs. Cut the 1 cup of carrots and 1 cup of cucumbers into thin matchsticks, approximately 5.08 cm (5 cm) long and 0.3175 cm (0.3 cm) thick. Finely chop the 0.25 cup of mint leaves and the 0.25 cup of cilantro.
- 4Mince the 2 cloves of garlic. In a small bowl, combine the 0.25 cup of rice vinegar, 2 tbsp of fish sauce, 2 tbsp of lime juice, 1 tbsp of brown sugar, the minced 2 cloves of garlic, and 0.25 tsp of red pepper flakes. Whisk the mixture vigorously until the 1 tbsp of brown sugar is completely dissolved.
- 5Divide the drained about 225 g of gluten-free rice noodles evenly among four serving bowls. Neatly arrange the sliced about 680 g chicken breasts, the julienned 1 cup of carrots, and the julienned 1 cup of cucumbers over the noodles in each bowl.
- 6Sprinkle the chopped 0.25 cup of mint leaves and the chopped 0.25 cup of cilantro evenly over the chicken and vegetables in each bowl. If you are using the 0.25 cup of peanuts, sprinkle them over the top of each bowl.
- 7Drizzle the prepared dressing evenly over the contents of each of the four bowls. Serve the noodle bowls immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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