Lemongrass Chicken Noodle Bowl

LEMON-GRASS CHICKEN NOODLE BOWL

Want delivery without having to order in? This noodle bowl is all the good things from your favourite Vietnamese eatery. Chili garlic sauce, a condiment available at most big grocers, can be substituted for the garlic and chili in both the dressing and the sauce—add 1½ tsp (7 mL) to each. And don’t be put off by what looks like a long list of ingredients. Some show up twice to make following along easier.

Ingredients:

DRESSING
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) sugar
1/2 cup (125 mL) warm water
1 Thai chili, finely chopped
1 clove garlic, finely chopped

SAUCE
1 tbsp (15 mL) fish sauce
2 tbsp (30 mL) firmly packed brown sugar
1/2 cup (125 mL) chicken stock or water
2 stalks lemon grass, finely chopped
1 Thai chili, finely chopped
2 cloves garlic, finely chopped
8 oz (225 g) fine rice vermicelli
1 tsp (5 mL) plus 3 tbsp (45 mL) grape-seed, canola or peanut oil
4 boneless, skinless chicken thighs cut into 1-inch (2.5-cm) chunks
1/2 tsp (2 mL) curry powder
1/2 tsp (2 mL) salt
Freshly ground black pepper
4 cups (1 L) loosely packed mixed herbs (recipe follows)
1 cup (250 mL) finely shredded red cabbage (optional)
1/2 cup (125 mL) chopped roasted, salted peanuts

Mixed Herbs:
If you live near a well-stocked Asian market that’s open, pick up some Vietnamese coriander, mint, perilla, and Thai basil to garnish your bowl. Otherwise, stick to a combination of cilantro and mint.

Directions:
Make the dressing by combining the ingredients in a small bowl and whisking until the sugar is dissolved. Make the sauce by doing the same in a separate bowl. Set both aside for now.

2. Place the vermicelli in a large heatproof bowl. Pour enough boiling water over to cover the noodles and let stand until they’re soft, about 4 minutes. Drain, rinse well under cool running water, and toss with 1 tsp (5 mL) oil.

3. Sprinkle the chicken with curry powder and salt. Season with lots of black pepper. Heat remaining 3 tbsp (45 mL) oil in a wok or frying pan over medium-high heat. Once it’s smoking, add the chicken and cook, undisturbed, for about 3 minutes per side, or until golden all over. Remove to a clean bowl with a slotted spoon.

4. Pour the sauce into the wok and cook until reduced by half. Add the chicken and juices to the wok and continue to cook until sauce is thick and glossy, about 3 minutes longer. Remove from heat.

5. Divide the noodles (if they’re stuck together, loosen with a bit of cold running water) between 4 bowls. Pour a quarter of the dressing over each. Top with the chicken, herbs, cabbage (if using) and peanuts.

Serves 4