Tucked into a takeaway box, noodle salads are a delicious parkside meal to eat while gazing at sailboats on the ocean. Healthy and fresh, a noodle bowl doesn’t need to be eaten piping hot—perfect for a summer day!
In large bowl, combine marinade ingredients and whisk to blend. Add chicken breast and stir to evenly coat. Cover and refrigerate for 1 hour, or overnight for more tenderness.
In small bowl, stir Nuoc Cham ingredients together. Add more lime juice or fish sauce to taste, if you wish. Set aside.
In bowl of hot water, soak noodles for 3 minutes. Drain and rinse under cold running water to prevent them from sticking together. Set aside.
In frying pan, heat 2 tsp (10 mL) oil. Remove chicken from marinade and place in pan. Fry over medium heat until golden brown on both sides and chicken reads 165 F (75 C) on a meat thermometer inserted into thickest portion of the breast. Remove to cutting board to rest for 5 minutes. Then slice crosswise into thin strips.
Divide noodles between 2 bowls. Top with vegetables and drizzle with equal amounts Nuoc Cham. Arrange sliced chicken overtop and tuck cilantro and lime wedges on the side. Sprinkle with green onions. Serve warm or at room temperature.
This recipe is part of the Street Food Chic collection.
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