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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 minPorcje: 6Nutri-Score B€€
od @nguyenfoodstall3 importyugotowano 0 razy
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Składniki

6 osób
  • chicken thighs (boneless, trimmed)Mięso12 kawałki
  • garlic powderPrzyprawy9 g
  • onion powderPrzyprawy5 g
  • lemongrass (frozen, fresh or paste, finely chopped)Warzywa i owoce40 g
  • soy sauceSpiżarnia30 ml
  • fish sauceSpiżarnia45 ml
  • honeySpiżarnia42 g
  • ground corianderPrzyprawy12 g
  • saltPrzyprawy5 g
  • chicken bouillonSpiżarnia4 g
  • paprikaPrzyprawy3 g
  • cayenne powderPrzyprawy1 g
  • neutral oilSpiżarnia15 ml
  • vodkaNapoje15 ml
  • black pepper (cracked, to taste)Przyprawy2 g
  • vermicelli noodles (cooked)Produkty zbożowe400 g
  • water (boiling)Inne240 ml
  • sugarSpiżarnia100 g
  • lime juice (freshly squeezed)Warzywa i owoce120 ml
  • garlic (minced)Warzywa i owoce2 kawałki
  • lettuce (chopped)Warzywa i owoce150 g
  • cucumber (sliced)Warzywa i owoce200 g
  • pickled carrotsWarzywa i owoce150 g
  • mint leaves (fresh)Warzywa i owoce20 g
  • peanuts (toasted)Orzechy i nasiona60 g

na porcję

Wartości odżywcze

723kcal

Węglowodany
70 g
Białko
43 g
Tłuszcz
30 g
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Przybory

  • Frytkownica beztłuszczowa
  • Miska
  • Rondel
  • Garnek

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Air fry the chicken

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

  4. Cook the vermicelli noodles

    • Boil the vermicelli noodles according to the package instructions.
    • Drain and set aside.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 7
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