Chicken Rice Noodle Salad Bowl

Ingredients

Grilled Chicken:
chicken
onions
Thai chilis
garlic
cilantro
dark soy sauce
fish sauce
sugar
cracked pepper
Noodle Salad:
packaged thin rice noodles
carrots
bell peppers
celery
radishes
iceberg lettuce
bean sprouts
mint
scallions
pickled ginger
fried garlic
limes

Preparation

Step 1

Prepare marinade with thinly sliced onion and garlic, chopped Thai chilis, chopped cilantro stems, dark soy sauce, fish sauce, sugar, and cracked pepper.

Step 2

Thoroughly coat chicken in marinade and let sit refrigerated for 1-2 hours or however long you desire.

Step 3

Submerge dry rice noodles in warm water and let sit to rehydrate.

Step 4

Julienne carrots, bell peppers, celery, and radish. Finely chop iceberg lettuce and herbs.

Step 5

On a hot skillet, grill chicken, flipping minimally until thoroughly cooked, then slice into bite-size pieces.

Step 6

In boiling water, cook rehydrated rice noodles between 5-10 seconds until they reach the preferred firmness, then remove from water to let cool.

Step 7

Arrange bean sprouts, lettuce, carrots, bell peppers, celery, radish, and herbs in a bowl. Add noodles and sliced grilled chicken. Garnish with pickled ginger, fresh herbs, and slices of lime. Add sriracha and fish sauce as desired.