Vermicelli Noodle Bowls

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Make these healthy and delicious Vietnamese-inspired Vermicelli noodle bowls with sweet chili chicken (or tofu), carrots, cucumbers, fresh herbs, and peanuts. Like a spring roll in a bowl! See Recipe

Ingredients

1 lb boneless skinless chicken breast 1.5 tbsp cornstarch 3 tbsp sweet chili sauce 2 tsp olive oil Salt and pepper 8 oz vermicelli noodles 2 carrots, shredded 1 red bell pepper, sliced 1 cucumber, sliced 1 cup bean sprouts 1/4 cup basil 1/4 cup mint 1/4 cup cilantro 1 jalapeno, sliced 2 tbsp peanuts See Recipe Now

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Step 1 Cut the chicken breast into chunks, about 1 inch each, and toss with cornstarch, salt, and pepper. See Recipe

Step 2 Heat the olive oil over medium high heat. Once hot, add the chicken in a single layer. Let it cook undisturbed 3-4 minutes until golden brown. Flip and cook on the other side until nicely browned and cooked through, another 2-4 minutes. Add the sweet chili sauce to the chicken and toss to coat. Set aside. See Recipe

Step 3 Place the dry vermicelli noodles in a large bowl. Pour boiling water over top (about 6 cups). Let them soak for 3-5 minutes until the noodles are tender. Drain. For cold noodles, run them under cool water. See Recipe

Step 4 Assemble the bowls with the vermicelli noodles, carrots, red bell peppers, cucumbers, bean sprouts, basil, mint, cilantro, and jalapeno. Add the chicken. Drizzle with extra sweet chili sauce and sprinkle with peanuts. See Recipe

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