A quick dinner packed with flavour and personality. Keeps well for meal prep or in the fridge (if you have any leftovers left!).
Ingredients 19
Chicken Marinade
4 chicken thighs, boneless and skinless
2 tsp garlic, minced
1 tsp chicken bouillon powder
1 tsp chilli flakes
1 tbsp lemongrass paste
1 tsp sugar
2 tsp soy sauce
1 tsp fish sauce
1 tsp rice wine vinegar
Dressing
1⁄2 cup hot water
4 tbsp fish sauce
1 tbsp soy sauce
1 tsp garlic, minced
2 tsp sugar
1⁄2 lemon, juiced
1 tbsp rice wine vinegar
1 tsp chilli flakes
Noodle Bowl Ingredients
1 packet rice noodles
1 ‒ 2 carrots, finely cut into rods
1 cucumber, finely cut into rods
1 capsicum, finely cut into rods
500 g lettuce, shredded
fried shallots, to garnish
spring onion, finely chopped, to garnish
coriander, to garnish
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Method 8
Marinate in marinade ingredients. Cover and refrigerate for 1-3 hours.
Prepare dressing with mentioned ingredients in a mason jar. Shake and refrigerate until needed.
Air fry for 22 minutes at 200 degrees Celsius. Flip halfway. (Can also pan fry, just cut your cooking time in half.)
Add to boiling water and cook per packet instructions. 6 minutes is ideal. Drain and rinse under cold water.
Prepare vegetables. Finely cut into rods to ensure that it is pleasant and easy to eat once completed. Set aside.
Once is cooked, cut into bite-sized pieces.
Assemble bowl with , vegetables, , and .
Add dressing on top. Garnish with fried shallots, spring onion, and coriander to your liking.
SALUTÈ's tips
Add sriracha for a little extra spice or peanuts for some extra crunch!
Serves 4. If preparing for meal prep, I recommend keeping the dressing separate until needed.
Enjoy! 🥢🤍
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Notes
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