I’ve been getting some requests for more dishes that would be good for dinner. This noodle dish is super easy to prepare and should appeal to even picky eaters, if you are making it for small children you might want to omit the chile paste and add a teaspoon of fish sauce to the pan instead. We like things a little spicy so we serve it with some hot chili oil on the side. This would also make great leftovers and tastes great hot or cold.
Lemongrass chicken with rice noodles
- 8 ounces of rice noodles
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon chopped lemongrass
- 1 clove garlic, finely minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon red chile paste
- 1 pound ground chicken
- 1 cup fresh bean sprouts
- 1 carrot, peeled and julienned
- 1 cucumber, peeled and sliced
- 1/4 cup basil
- 1/4 cup cilantro
- 1/4 cup mint
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
Place the noodles in a bowl and cover with boiling water for 10 minutes or until tender. Drain and set aside.
To make the dressing combine the lime juice, brown sugar and fish sauce in a small bowl and stir until the sugar dissolves.
Add the oil, lemongrass, chile paste, garlic, ginger to a skillet over low heat and cook until the mixture starts to sizzle about 5 minutes. Turn the heat up to medium high and add the ground chicken and cook until the chicken is cooked through and starts to brown. Add the noodles and bean sprouts and cook for a few minutes until the noodles are heated through. To serve divide the noodles between four bowls, top with the carrot, cucumber and herbs and serve with the dressing on the side.