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Vietnamese Lemongrass and Chilli Chicken Noodle Bowl

This Vietnamese lemongrass and Chilli Chicken Noodle Bowl is bound to quickly become a family and friend favourite! The fresh mint and coriander complements the heat from the chilli like nothing else. Pair this dish with our Jammy Red Roo for the perfect match.


  • 800g boneless, skinless chicken thighs

  • ½ cucumber cut into batons

  • 2 carrots cut into batons

  • 100g mange tout cut into batons

  • 100g bean sprouts

  • 250g dried egg noodles

  • Fresh mint and coriander plus lime wedges to serve

For the marinade/dressing:

  • 3 tbsp Fish Sauce

  • 4 tbsp rice vinegar

  • 3 tbsp honey

  • 1 tbsp soy sauce

  • 3 garlic cloves crushed

  • 1 chilli finely chopped

  • 1 stick lemongrass blade finely chopped

  • Juice of two limes


Recipe by @yellowtailuk



1. Combine all the marinade/dressing ingredients together apart from the lemongrass and oil.

2. Place half in a jug and reserve as a dressing for later, place the other half in a deep bowl.

3. Add the chicken thighs to the bowl, together with the lemongrass and oil.

4. Leave to marinade for 30 minutes or it can be left in the fridge for up to 24 hours.

5. Heat a pan and add the chicken thighs and their marinade.

6. Cook for 20 minutes turning every 5 minutes. The chicken should look rich and caramelised.

7. Cook the noodles according to packet instructions and drain.

8. Drizzle with the sesame oil and fork over so that the noodles don’t stick.

8. Prepare all your vegetable batons. Once the chicken is cooked, slice it diagonally.

9. Arrange the noodles in the bowl and top with all the remaining ingredients finishing with the sliced chicken.

10. Drizzle over the dressing and sprinkle over the herbs.



Cook it


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Cook it


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