Vietnamese Noodle Bowl

I have made this recipe for friends and family numerous times and every time I make it, it is the biggest hit with everyone. Since I have had so many people request this recipe, I thought I would post it here!

This recipe is packed with flavor and can be made sweet or spicy or a little bit of both sweet and spicy. Not only does this recipe blow your socks off with flavor, but it is also an extremely healthy and well balanced meal. To top it all off, it is really easy to make.

INGREDIENTS

Vegetables

4 Carrots

1 bunch green onion

10 oz bag bean sprouts

1 Cucumber

4 oz micro greens

1 bunch cilantro

4 oz mint

3 limes

2/3 C peanuts~chopped

1 pkg rice or mung bean noodles

Chicken

1 lb Chicken tenders

1 TBS paprika

1 Tsp Salt/1 Tsp pepper

1 Tsp Garlic powder

1 Tsp Cayenne pepper

1 Tsp Cumin

Sauce

4 TBS fish sauce

4 TBS rice wine vinegar

½ C Water

2 cloves garlic

2 TBS Sugar

1 TBS garlic chili sauce

DIRECTIONS

THE SAUCE: Combine fish sauce, rice wine vinegar, water, garlic, sugar,

garlic chili sauce and the juice of one lime.

CHICKEN SPICE: Preheat oven to 380. Rinse and dry the chicken tenders. Mix together ingredients for dry rub of paprika, garlic powder, cayenne pepper, cumin, S/P. Squeeze juice of one half of a lime on chicken then coat with the dry rub. Flip the chicken and squeeze the other half of lime and coat with dry rub. Cook for 20 minutes. If thicker cut, cook until internal temperature is 165 degrees.

VEGTABLES: Shred carrots, slice and cut green onion, matchstick cut cucumber in 1 ½ in. slices, chop cilantro and mint, slice limes, and chop peanuts.

NOODLES: Bring water to soft boil, add noodles for 7-10 minutes or until tender.

PLATTER AND PLATING: Arrange all vegetables and meat on large platter.

Add noodles to your bowl, top with veggies and meat. Add peanuts and top with the sauce.

NUTRITIONAL INFORMATION