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vietnamese noodle bowl

Fresh Vietnamese Noodle Bowls

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 2 Servings


  • 2 boneless skinless chicken breasts
  • 2 tbsp. soy sauce
  • 1/4 cup peanut sauce
  • 1 12 oz. package of fresh rice noodles or 6 oz. dried
  • 1 medium carrot shredded
  • 2 tbsp. rice vinegar
  • 2 tbsp. water
  • 1/2 tsp. sugar
  • 3 leaves romaine lettuce shredded
  • 1 green onion thinly sliced
  • 1/4 cup fresh cilantro and/or mint and/or basil
  • For the dressing:
  • 1 tbsp. lime juice
  • 1 tsp. sugar
  • 1/4 cup water
  • 1 tsp. soy sauce or fish sauce
  • 1 clove minced garlic optional
  • 1 tsp. minced chili pepper optional


  • 6-24 hours before dinner, marinate the chicken in the soy sauce and peanut sauce. Place the marinated breasts on a foil-lined pan, and broil both sides until slightly charred.
  • Toss the shredded carrot in a small bowl with the rice vinegar, water, and sugar. In another small bowl, prepare the dressing by mixing together the lime juice, sugar, water, soy sauce, and garlic/pepper if using.
  • Cook the rice noodles according to the package's instructions (for fresh, boil in water for ~1.5 minutes). Drain the noodles and run under cold water before distributing into serving bowls. Top with carrot, lettuce, herbs, sliced chicken and dressing.