Name: Lemongrass Chicken Noodle Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 Tablespoon brown sugar; 2 Tablespoons low sodium vegetable broth ({or low sodium chicken broth}); 1 Tablespoon fish sauce; 2 teaspoons soy sauce (low sodium); 1 teaspoon sambal oelek ({use 1/2 teaspoon for less spice or omit}); 2 Tablespoons canola oil (divided); 1 Tablespoon lemongrass (freshly grated {or use 1 Tablespoons lemongrass paste}); 3 cloves garlic (finely chopped); 1 medium red bell pepper (seeded, sliced {about 1 cup}); 1/2 cup shallots (sliced); 8 ounces haricots verts (trimmed and halved {or use green beans}); 1 pound boneless (skinless chicken breasts {or chicken thighs}); 1/3 cup cashews (unsalted); 1 Thai chile (seeds removed, thinly sliced {omit for less spice}); Cilantro

Ingredients

4 servings

1 Tablespoon brown sugar
2 Tablespoons low sodium vegetable broth ({or low sodium chicken broth})
1 Tablespoon fish sauce
2 teaspoons soy sauce (low sodium)
1 teaspoon sambal oelek ({use 1/2 teaspoon for less spice or omit})
2 Tablespoons canola oil (divided)
1 Tablespoon lemongrass (freshly grated {or use 1 Tablespoons lemongrass paste})
3 cloves garlic (finely chopped)
1 medium red bell pepper (seeded, sliced {about 1 cup})
1/2 cup shallots (sliced)
8 ounces haricots verts (trimmed and halved {or use green beans})
1 pound boneless (skinless chicken breasts {or chicken thighs})
1/3 cup cashews (unsalted)
1 Thai chile (seeds removed, thinly sliced {omit for less spice})
Cilantro

Method

1
In a small bowl combine the brown sugar, vegetable broth, fish sauce, soy sauce and fresh chile paste and set aside.
2
In a wok or large skillet heat 1 Tablespoon canola oil over high heat and swirl around the pan to make sure it is coated. Add the lemongrass and garlic and stir-fry for 30 seconds. Using a slotted spoon remove the lemongrass mixture and put it in a bowl and set aside. Add the bell pepper, shallots and haricots verts to the pot and stir-fry for another 3 minutes. Remove vegetables with the slotted spoon and add to the lemongrass mixture.
3
Add the remaining 1 Tablespoon canola oil to the pan and swirl to coat. Add the chicken and cook for 3 minutes. Add the cashews and sliced red chile to the pan and continue to stir-fry for another 4-5 minutes or until the chicken is done cooking.
4
While the chicken cooks start boiling water to cook your rice noodles. Once the water is boiling cook your rice noodles according to the package. Drain and set aside.
5
Stir in the sauce mixture and the lemongrass mixture and bring to a boil for another 1-2 minutes, until the sauce thickens.
6
In four bowls put rice noodles followed by a scoop of the chicken stir-fry. Garnish with fresh cilantro if you would like.
7
Serve warm.

Notes

Try a different bell pepper if you want--green, yellow or orange. Omit the red chile paste and freshly sliced red chiles for less heat. Try soba noodles or spaghetti in place of the rice noodles. Rice also works great--try brown rice or stick rice. I like to use Gourmet Gardens Lemongrass paste and Red Chile Paste in this recipe as I find it hard to find fresh lemongrass and chiles sometimes.