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Vietnamese-Style Noodle Bowls with Chicken

Sheryl Julian
  • 70 minutes
  • Serves 4

INGREDIENTS

2 tbsp

granulated sugar, or more to taste

1/2 cup

seasoned rice vinegar

1 tbsp

fish sauce

1

piece (1-inch) fresh ginger, cut into 2 thick slices

1 clove

garlic, halved

2 tbsp

hoisin sauce

2 tbsp

oyster sauce

2 tbsp

canola oil

2

large skinless, boneless chicken breasts (about 1 pound or 1/2 kilo)

8 oz

rice vermicelli noodles

2

carrots, grated

2 cups

fresh bean sprouts (6 ounces or 170 grams)

1

jalapeno or other chili pepper, cored and thinly sliced

2

scallions, thinly sliced

3 tbsp

chopped fresh cilantro leaves

3 tbsp

chopped fresh mint leaves

1/4 cup

peanuts, coarsely chopped

1

lime, quartered, for garnish