Chicken Rice Noodle Salad Bowl
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Prepare marinade with thinly sliced onion and garlic, chopped Thai chilis, chopped cilantro stems, dark soy sauce, fish sauce, sugar, and cracked pepper.
Thoroughly coat chicken in marinade and let sit refrigerated for 1-2 hours or however long you desire.
Submerge dry rice noodles in warm water and let sit to rehydrate.
Julienne carrots, bell peppers, celery, and radish. Finely chop iceberg lettuce and herbs.
On a hot skillet, grill chicken, flipping minimally until thoroughly cooked, then slice into bite-size pieces.
In boiling water, cook rehydrated rice noodles between 5-10 seconds until they reach the preferred firmness, then remove from water to let cool.
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.