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Vietnamese Lemongrass Chicken Noodle Bowls (Bún Thịt Nướng)
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Vietnamese Lemongrass Chicken Noodle Bowls (Bún Thịt Nướng)

50 minPara 6Nutri-Score B€€
de @nguyenfoodstall3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chicken thighs (boneless, trimmed)Carne12 piezas
  • garlic powderEspecias9 g
  • onion powderEspecias5 g
  • lemongrass (frozen, fresh or paste, finely chopped)Frutas y verduras40 g
  • soy sauceDespensa30 ml
  • fish sauceDespensa45 ml
  • honeyDespensa42 g
  • ground corianderEspecias12 g
  • saltEspecias5 g
  • chicken bouillonDespensa4 g
  • paprikaEspecias3 g
  • cayenne powderEspecias1 g
  • neutral oilDespensa15 ml
  • vodkaBebidas15 ml
  • black pepper (cracked, to taste)Especias2 g
  • vermicelli noodles (cooked)Cereales400 g
  • water (boiling)Otro240 ml
  • sugarDespensa100 g
  • lime juice (freshly squeezed)Frutas y verduras120 ml
  • garlic (minced)Frutas y verduras2 piezas
  • lettuce (chopped)Frutas y verduras150 g
  • cucumber (sliced)Frutas y verduras200 g
  • pickled carrotsFrutas y verduras150 g
  • mint leaves (fresh)Frutas y verduras20 g
  • peanuts (toasted)Frutos secos y semillas60 g

por ración

Nutrición

723kcal

Carbohidratos
70 g
Proteínas
43 g
Grasas
30 g
Adaptar utensilios

lo que usará

Utensilios

  • Freidora de aire
  • Bol
  • Cazo
  • Olla

paso a paso

Preparación

  1. Make the lemongrass chicken marinade

    • In a bowl, combine the soy sauce, fish sauce, salt, ground coriander, lemongrass, cayenne, paprika, honey, garlic powder and onion powder.
    • Mix in the oil, vodka and cracked black pepper until well blended.
    Paso 1

  2. Marinate the chicken

    • Add the chicken thighs to the marinade and turn to coat well.
    • Let marinate for at least 20 to 30 minutes, or overnight for deeper flavour.
    Paso 2

  3. Air fry the chicken

    • Place the marinated chicken thighs in the air fryer.
    • Cook at 200 °C until juicy and cooked through.
    Paso 3

  4. Cook the vermicelli noodles

    • Boil the vermicelli noodles according to the package instructions.
    • Drain and set aside.
    Paso 4

  5. Make the dipping fish sauce

    • In a bowl, stir the boiling water with the sugar until dissolved.
    • Add the lime juice, fish sauce and minced garlic and mix well.
    Paso 5

  6. Assemble the lunch boxes

    • Divide the cooked vermicelli noodles and sliced chicken into microwave-safe containers.
    • Add the chopped lettuce, cucumber, pickled carrots and mint leaves.
    • Pack the dipping fish sauce and toasted peanuts in separate small containers.
    Paso 6

  7. Reheat and serve

    • Remove the fresh vegetables from the box and set them aside on the lid.
    • Microwave the chicken and noodles, then add back the vegetables, peanuts and dipping fish sauce.
    Paso 7
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