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Spicy Chicken Noodle Vegetable Bowls

Serves 2.


    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!



    • Substitute a handful of shelled prawns or a block of cubed extra-firm tofu for chicken, if you wish. Simply marinate for 30 minutes. For vegan, top noodle and vegetable bowls with chopped toasted peanuts.
    • Lemongrass paste, garlic paste, and many puréed herbs are available in squeeze tubes in the refrigerated section of the produce department in most grocery stores. It’s convenient and perfect for using in marinades. It provides oodles of flavour without the worry of burning little bits when grilling.
    • The beauty of noodle bowls is that they’re endlessly versatile. You can choose your own noodles or substitute with spiralized zucchini. You can select any number of toppings such as marinated chicken or shellfish, or make them vegetarian or vegan.


    Spicy Chicken Noodle Vegetable Bowls


    • 1 Tbsp (15 mL) lime juice
    • 1 Tbsp (15 mL) grapeseed oil
    • 2 tsp (10 mL) low-sodium tamari
    • 2 tsp (10 mL) lemongrass paste
    • 1 tsp (5 mL) garlic paste
    • 1 tsp (5 mL) brown sugar
    • 1 large organic chicken breast (about 6 oz/170 g), skinned and boned (see Tip)
    Nuoc Cham
    • 2 Tbsp (30 mL) lime juice, or to taste
    • 2 Tbsp (30 mL) water
    • 1 Tbsp (15 mL) seasoned rice vinegar
    • 2 tsp (10 mL) garlic paste
    • 1 tsp (5 mL) fish sauce, or to taste
    • 1 tsp (5 mL) finely minced birdís eye chili
    Noodle Bowls
    • 3 oz (85 g) dry rice vermicelli noodles
    • 2 tsp (10 mL) grapeseed oil
    • 2 cups (500 mL) shredded leafy lettuce
    • 1 cup (250 mL) finely shredded red cabbage, blanched and chilled
    • 1 large carrot, finely shredded
    • 1/2 unpeeled English cucumber, julienned
    • 1 cup (500 mL) bean sprouts, blanched and chilled
    • 1/2 cup (125 mL) cilantro leaves
    • Lime wedges, for garnish
    • 2 green onions, diagonally sliced


    Per serving:

    • calories348
    • protein26g
    • fat (2 g sat. fat13g
    • trans fat)0g
    • carbohydrates34g
      • sugars11g
      • fibre5g
    • sodium531mg



    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.


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    This recipe is part of the Street Food Chic collection.



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