Vietnamese Noodle Salad With Lemongrass Chicken
Pasta salad is truly as easy as boiling water if you stick to a simple formula, use a smart as pasta salad chills, it can taste a little less flavorful (cold dulls our sense of taste just a tad), so be sure to.
Recipe Summary Vietnamese Noodle Salad With Lemongrass Chicken
Full of fresh and bold Vietnamese flavors.
Ingredients | Pasta Salad Box4 small skinless, boneless chicken breast halves3 red chile peppers, stemmed3 cloves garlic2 stalks lemongrass, white parts only, finely sliced4 tablespoons olive oil2 tablespoons fish sauce2 teaspoons sesame oil2 teaspoons white sugar1 teaspoon flaked sea salt2 tablespoons white sugar1 medium lemon, juiced4 tablespoons water, or more as needed2 tablespoons fish sauce1 clove garlic, finely chopped1 red chile pepper, finely chopped1 (8 ounce) package vermicelli rice noodles½ cup baby lettuce, or to taste½ cup julienned cucumber, or to taste½ cup finely shredded carrot, or to taste1 tablespoon finely chopped fresh cilantro, or to taste1 tablespoon finely chopped fresh mint, or to tasteDirectionsPlace chicken into a large zip-top freezer bag.Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.Cook noodles according to individual package instructions.Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.Info | Pasta Salad Boxprep:
20 mins
cook:
10 mins
additional:
3 hrs 45 mins
total:
4 hrs 15 mins
Servings:
4
Yield:
4 servings
TAG : Vietnamese Noodle Salad With Lemongrass ChickenSalad, Pasta Salad Recipes, Chicken Pasta Salad Recipes,
