Feb 2, 2007
Vietnamese Noodle Bowl
- 2 chicken breasts, sliced
- peanut oil
- salt and pepper
- rice noodles
- broccoli florets
- 1/2 cup bean sprouts
- 1/2 cucumber, julienned
- 1 carrot, grated
- ground salted peanuts
- romaine lettuce, sliced
- 2 tbsp nuoc nam fish sauce
- 6 tbsp water
- 1/4 cup rice wine vinegar
- 3 tbsp white sugar
- 1/2 tsp sambal oelek
- juice of half a lime
- Combine the fish sauce, water, vinegar, sugar, sambal oelek and the lime juice. Stir in the carrot. Set aside.
- Divide the sliced lettuce between 2 large bowls. Arrange half the cucumber and the beansprouts in each.
- Steam or boil the broccoli until crisp tender and cook the noodles according to directions.
- Heat some oil in a skillet and saute the chicken. Season with salt and pepper.
- Drain the broccoli and the noodles and divide between the 2 bowls. Sprinkle with the peanuts.
- Lay the chicken on top and serve with the reserved sauce.
Almost as good as the restaurant kind