Vermicelli Noodle Bowl

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by: Angry Asian






Bun Thit Ga Nuong




ingredients

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serves: 2

for the marinade

2.5 tbl fish sauce

1.5 tbl sugar

1 clove garlic minced

2 stalks of green scallions, diced

1 lb chicken breast

for the dressing:

3 tbl fish sauce,

3 tbl rice vinegar,

2 tbl sugar,

2 cloves garlic crushed,

2 tbl freshly squeezed lime juice,

1 bird's eye chili Mix all thoroughly.

package of vermicelli noodles

pickled carrots & daikon

1/2 cucumber, sliced

1 tbl crushed peanuts

for garnish:

1 tbl green scallions in olive oil

3 tbl chopped mint and basil leaves

1 spring roll

chopped greens, like purslane, lettuce or kale

Nutrition Facts
Vermicelli Noodle Bowl

Servings Per Recipe: 2

Amount per Serving

Calories: 447

  • Total Fat: 12.8 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 145.3 mg
  • Sodium: 4163 mg
  • Total Carbs: 28.7 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 26.3 g
  • Protein: 51.3 g
VIEW DETAILED NUTRITION

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preparation

1.  Marinate chicken breast over night

2.  An hour before grilling take meat out of fridge, bring it to room temp before grilling.

3.  Grill until done.

4.  Make the dressing, can be kept in clean jar for weeks.

5.  Cook noodles according to package instructions.

6.  Clean and cut veggies accordingly

Cooks' note:
use organic ingredients

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