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top up close view of Vietnamese noodle with rice noodles, lemongrass chicken, shredded carrots, julienned carrots, bean sprouts and snow peas
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Vietnamese Noodles

These Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) are a satisfying, fresh and vibrant meal-in-one medley you will crave for days! They are your answer for a refreshing flavor and texture packed lunch or dinner.  They are made with seasoned rice vermicelli noodles, juicy lemongrass chicken, fresh slivered vegetables and garnished with crunchy peanuts and fresh cilantro all drizzled with bright and tangy Vietnamese rice vinegar dressing.  These Vietnamese Noodles are light yet comforting and you can prep all the ingredients ahead of time, so when its “go time” all you have to do is cook your chicken!
Course Main Course
Cuisine Asian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 -6 bowls

Ingredients

NOODLE BOWLS

  • 1 1/2 lbs Lemongrass Chicken see notes**
  • 1 6.75 pkg. rice vermicelli noodles
  • 2 cups red cabbage chopped
  • 2 cups bean sprouts
  • 2 cucumbers spiralized or julienned
  • 1 red bell pepper julienned
  • 1 cup snow peas ends trimmed, julienned
  • 1 cup matchstick or julienned carrots
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped cilantro or more to taste

Dressing

Garnish

Instructions

  • Whisk together Lemongrass Chicken Marinade ingredients. Remove 3 tablespoons Marinade and add dressing to a small bowl. Whisk in all dressing ingredients. Cover and refrigerate dressing. (I use this time to prep my veggies.) Marinate Lemongrass Chicken according to directions.
  • Cook chicken according to directions.
  • Remove chicken then add water to the same skillet you cooked the chicken in and bring to a simmer. Remove from heat and add noodles (if skillet is not large enough then add noodles and water to a large bowl). Soak noodles according to package instructions until al dente. Drain noodles and rinse with cool water. Add noodles to large bowl. Strain dressing to remove lemongrass chunks and toss noodles with 1/4 cup of dressing.
  • To serve, divide noodles between 4 or 6 bowls (depending on serving size) and divide vegetables and garnish between bowls OR serve vegetables and garnishes in individual bowls a la carte to create a topping bar. Drizzle bowls with desired amount of leftover dressing. Add freshly squeezed lime juice or Asian chili sauce if desired (highly recommended).

Notes

**The Lemongrass Chicken recipe calls for 2 ½ pounds chicken but we are only going to use 1 ½ pounds and use the extra marinade in our dressing - in other words, follow the recipe with the same marinade measurements but use 1 1/2 pounds chicken.