Chicken Rice Noodle Salad Bowl
Ingredients
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.