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IngredientsNutrition1 1⁄2 lbsboneless skinless chicken (or tofu or large shrimp)1⁄2 cup finely chopped lemongrass (about 3 stalks tender white part)1⁄2 cuponions or 1⁄2 cupshallot2 garlic cloves1 teaspoonkosher salt1 teaspoonsugar1⁄2 teaspoon ground Chinese five spice powder1⁄4 cupoil8 ouncesvermicelli rice noodles, cooked1 red bell pepper, sliced into strips1 English cucumber, halved and sliced1 daikon radish, cut into matchsticks generous handful fresh basil or mint leaf1⁄4 cupfresh lime juice1 tble fish sauce (or vegan fish sauce)2 tble water1 tble sugar1 red chili, sliced thin
DirectionsCut chicken or tofu into long strips ( if grilling) or bite sized pieces if cooking in a skillet or grill pan.To prepare the marinade place lemongrass in a food processor and pulse until very finely chopped. Add the remaining ingredients: onion, garlic, salt, sugar, five spice and pulse until finely chopped. Place mixture in a bowl, stir in oil and chicken. Let marinate 30 minutes or up to 24 hours.Boil noodles per package directions, usually boil for 2-3 minutes. Drain and rinse with cold water. ( Note: If you prefer noodles warm, rinse with hot water).Prep the vegetables as listed.To prepare the dressing mix lime juice, fish sauce, water, sugar and chilies in a small bowl. Set aside.Preheat grill. Grill chicken (or tofu or shrimp) and cook on medium heat until cooked through. Note: Can use a grill pan or skillet stovetop.To assemble bowls place noodles, vegetables, fresh herbs, grilled chicken (or shrimp or tofu), grouped together in a bowl. Spoon a little dressing over the noodles and veggies.
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