Golden Ginger Chicken Noodle Bowls

Name: Golden Ginger Chicken Noodle Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 pound chicken breast (boneless, skinless); 8 ounce rice vermicelli (dry); 2 English cucumbers (medium, thinly sliced); 2 carrots (medium, shredded); 0.5 cup fresh cilantro (chopped); 0.5 cup green onion tops (green parts only, thinly sliced); 3 tablespoon lime juice (fresh); 2 tablespoon gluten-free tamari; 1 tablespoon fish sauce; 1 tablespoon maple syrup (pure); 1 tablespoon fresh ginger (finely grated); 1 tablespoon toasted sesame oil; 1 teaspoon salt

Tender poached chicken breasts tossed with thin rice noodles, crisp shredded carrots, cucumber ribbons, and a vibrant ginger-lime dressing.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Vietnamese
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-FODMAP
High-Protein
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

1 pound chicken breast (boneless, skinless)
8 ounce rice vermicelli (dry)
2 English cucumbers (medium, thinly sliced)
2 carrots (medium, shredded)
0.5 cup fresh cilantro (chopped)
0.5 cup green onion tops (green parts only, thinly sliced)
3 tablespoon lime juice (fresh)
2 tablespoon gluten-free tamari
1 tablespoon fish sauce
1 tablespoon maple syrup (pure)
1 tablespoon fresh ginger (finely grated)
1 tablespoon toasted sesame oil
1 teaspoon salt

Instructions

Fill a medium pot with water, add 1/2 teaspoon of the salt, and bring to a gentle simmer. Add the chicken breast, reduce heat to low, cover, and poach for 12 to 14 minutes until cooked through and an instant-read thermometer registers 165°F.
While the chicken poaches, place the rice vermicelli in a heatproof bowl, cover with boiling water, let stand for 4 minutes until tender, then drain and rinse under cold water.
In a small bowl, whisk together the lime juice, gluten-free tamari, fish sauce, maple syrup, fresh ginger, toasted sesame oil, and remaining 1/2 teaspoon salt to make the dressing.
Transfer the poached chicken to a cutting board, let rest for 3 minutes, and slice into thin bite-sized strips.
Divide the chilled rice vermicelli among 4 bowls. Top evenly with the sliced chicken, English cucumber ribbons, shredded carrot, fresh cilantro, and green onion tops, then drizzle with the dressing before serving.

Notes

Store the dressing separately if saving extra servings for lunch so the vegetables stay crisp.

Nutrition (per serving)

Calories: 350
Protein: 31 g
Carbohydrates: 46 g
Fat: 5 g
Fiber: 2.5 g
Sodium: 720 mg
Saturated Fat: 0.8 g
Sugar: 5 g
Cholesterol: 65 mg