Vietnamese Lemongrass Chicken Noodle Bowls

Ingredients

• 1 batch lemongrass chicken (or see alternatives below)
• 7 ounces rice vermicelli noodles
• 1 English cucumber (thinly sliced)
• 2 medium carrots (julienned)
• 4 cups shredded lettuce (or spring greens)
• 2 cups bean sprouts
• lots of fresh herbs (cilantro (mint, and/or Thai basil))
• garnishes: lime wedges (chopped peanuts, thinly-sliced Thai bird chiles (optional))
• 1/4 cup warm water
• 3-4 tablespoons honey (or your desired sweetener)
• 1/3 cup freshly-squeezed lime juice
• 3 tablespoons fish sauce
• 2 garlic cloves (finely-minced)
• 1 Thai bird chile (finely-minced (optional))

Steps

1. 1

   Cook the chicken.  Cook the lemongrass chicken according to recipe instructions.

2. 2

   Cook the noodles.  Cook the noodles al dente according to package instructions, then drain.  (If the noodles finish early and you don't want them to stick together, drizzle a bit of sesame oil on the noodles and briefly toss until coated.)

3. 3

   Prep the sauce.  Meanwhile, combine the warm water and honey in a small bowl and whisk until the honey has dissolved.  Add in the remaining sauce ingredients and whisk until combined.  Set aside.

4. 4

   Assemble the bowls.  In large serving bowls, add the noodles, topped with the chicken, cucumber, carrots, lettuce, bean sprouts, and herbs.  Top with your desired garnishes.

5. 5

   Serve.  Then serve warm, drizzled with however much of the sauce you prefer.