Vietnamese noodle bowl with chicken is a refreshing dinner.
An entire meal in one bowl is a brilliant system.
They’re also very easy to assemble.
Sheryl Julian
This helps keep the chicken moist as it cooks.
This is a “meal in a bowl” at its best!
How To Store Vietnamese Noodle Bowls
This cold dish is great for meal prep.
Sheryl Julian
The ingredients will last in the refrigerator for 3 to 5 days.
This recipe calls for seasoned rice vinegar, which includes sugar and salt.
If you are using unseasoned rice vinegar, the dressing will taste very tart.
Sheryl Julian
You may need to add up to 8 teaspoons of additional sugar.
Keep adding it a little at a time until it tastes nicely balanced.
Cook, stirring often, just until bubbles appear at the edges and the sugar has dissolved.
Sheryl Julian
(Alternatively, microwave in 30-second bursts until the sugar has dissolved and the dressing is hot.)
Remove from heat and cool to room temperature.
With a slotted spoon, remove and discard the ginger and garlic.
Sheryl Julian
Taste the dressing for seasoning and add more sugar, 1/2 teaspoon at a time, if you like.
The dressing should be a nice balance of vinegary and sweet.
This can be prepared several days in advance; keep refrigerated.
Sheryl Julian
Preheat the oven to 400F.
In a bowl, combine the hoisin and oyster sauces with the canola oil.
Add the chicken and turn well to coat all over.
Sheryl Julian
Arrange the chicken in an 8x8 baking dish in one layer.
Bring a large saucepan of water to a boil.
Drain into a colander, rinse with cold water, and shake the colander to remove excess water.
Sheryl Julian
Drain before serving.)
Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat.
Arrange the cooked chicken breasts in one layer and cook 2 minutes.
Turn and cook 2 minutes more.
Watch carefully so they do not burn.
Remove from the pan, and allow to cool briefly.
Slice the chicken thinly, keeping the slices together if possible.
Divide the noodles among 4 large bowls.
Top with sliced chicken, carrots, bean sprouts, jalapeno, and scallions.
Sprinkle with a few spoonfuls of dressing, then garnish with cilantro, mint, and peanuts.
Serve with lime and remaining dressing on the side.
