Vermicelli Noodle Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled marinated chicken thighs served over chewy vermicelli noodles with pickled carrots, fresh herbs, cucumbers, and a bold zesty sauce. A balanced, fresh Vietnamese-style meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 lbs boneless skinless chicken thighs
- 2 tbsp sweet thai chili sauce
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp lemon grass paste
- 2 tsp garlic grated
- 2 tsp ginger, grated
- 2 tbsp brown sugar
- 2 tbsp sriracha
- 1 lime juiced
- 1/4 cup fish sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove
- 1 tbsp chopped cilantro
- 1 thai chili
- 3 small carrots julienned
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 8 oz vermicelli rice noodles
- cucumber, sliced
- thai basil can substitute with regular basil and mint
- cilantro
- sriracha
- iceberg lettuce, shredded
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 3115mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 944mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 3115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.