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Vietnamese chicken and noodle bowl
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Make a delicious Vietnamese chicken noodle bowl with sweet chili sauce and lime wedges, a new family favorite.
Ingredients:
  • 60ml oyster sauce
  • 16.00 gm brown sugar
  • 1 tsp sesame oil
  • 8 RSCPA Approved Chicken Thigh Fillets
  • 200g rice vermicelli noodles
  • 42.00 gm lime juice
  • 1 large carrot, cut into long matchsticks
  • 1 small red onion, cut into thin wedges
  • 1 long red chilli, sliced
  • 125.00 ml mint leaves
  • 40.00 ml peanuts, chopped
  • Sweet chilli sauce, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 220C and prepare a large baking tray by lining it with baking paper.
  • In a large bowl, mix oyster sauce, sugar, 1 tablespoon of water, oil, and chicken. Transfer to the prepared tray and bake for 20 minutes until golden brown and fully cooked. Rest for 5 minutes before slicing thickly. Enjoy!
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 5 minutes to soften, then rinse under cold water and drain. Finish by tossing them with the lime juice.
  • Distribute noodles evenly into serving bowls. Arrange chicken, carrot, onion, chili, mint, and peanuts on top. Serve with sweet chili sauce and lime wedges.

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