Vietnamese-Inspired Chicken and Noodle Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken served over rice noodles with cucumber, carrot, and fresh herbs in a bright Vietnamese-style dipping sauce made with fish sauce, lime, and chile. A fresh, balanced meal in a bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup avocado oil
- 1/2 cup coconut aminos
- 3 tablespoons coconut sugar
- 2 tablespoons fish sauce
- 2 shallots, (halved and thinly sliced)
- 4 garlic cloves, (minced)
- 2-4 Thai chiles, (minced (depending on heat preference))
- 2 teaspoons peeled and freshly grated ginger
- Zest of 1 lime
- 1/2 cup freshly squeezed lime juice ((from about 2 limes))
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
- 1 teaspoon kosher salt
- 2 pounds boneless, skinless chicken thighs, (trimmed of excess fat)
- prepared rice noodles
- spring greens
- sliced cucumbers
- matchstick carrots
- chopped fresh herbs, such as Thai basil, mint, and/or cilantro
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2530mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1167mg
- Calcium
- 93mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2530MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.