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flameChickenNoodlesRice & GrainsSaladsAsian-InspiredGrilled30–60 mins
Rice Noodle Salad Bowls with Grilled Lemongrass Chicken
Cook1 hr
ServesServes : 4
Method
Steps
- Place all marinade ingredients in a mini food processor; pulse until mixture resembles a slightly coarse puree, about 10 times. Transfer mixture to a large bowl.
- Cut each chicken thigh into 3- x 1-inch strips. (Butterfly any thicker chicken thighs first, if needed.) Add chicken strips to marinade in bowl; massage marinade into chicken until coated. Thread chicken evenly onto 10 (5-inch) skewers. Give skewered chicken a gentle squeeze to ensure meat hugs skewers. Place skewers on a large plate; discard remaining marinade. Cover skewers; let stand at room temperature 30 minutes to 1 hour.
- Meanwhile, boil noodles in a pot of water until chewy-tender (cook time will depend on brand). Drain and rinse under cold water; drain again. Divide lettuce and, if desired, bean sprouts and cucumber among 4 large serving bowls. Sprinkle bowls evenly with 6 tablespoons cilantro and 6 tablespoons mint, basil, and/or dill. Top evenly with noodles.
- Heat a grill pan over medium-high. Lightly brush skewered chicken with oil. Place skewers on hot grill pan; cook, turning occasionally, until chicken is slightly charred and cooked through, 8 to 12 minutes.
- Divide chicken among noodle bowls (either on or off skewers). Top bowls evenly with peanuts; fried shallots, if desired; remaining 2 tablespoons cilantro; and remaining 2 tablespoons mint, basil, and/or dill. Place nuoc cham in a small bowl; let diners dress and toss their own bowls.
- TODO: Add notes
Originally published at foodandwine.com. Reproduced for personal collection.
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