When an undeniable craving for bold, aromatic Asian cuisine strikes, look no further than these incredible **Lemongrass Chicken Noodle Bowls**. This vibrant dish is a culinary journey, bringing together succulent chicken, crisp fresh vegetables like red bell peppers and green beans, and a symphony of authentic Asian spices. All of this is masterfully stir-fried, then topped with crunchy cashews and served over a comforting bed of tender rice noodles, creating a truly satisfying and wholesome meal.
Experience the Essence of Asian Flavors at Home
My passion for Asian and Thai-inspired recipes runs deep. There’s something inherently exciting about the intricate balance of sweet, sour, salty, and spicy notes that define these cuisines. Key ingredients like fragrant lemongrass, savory soy sauce, and fiery red chile paste are staples in my kitchen, and they truly shine in this easy Lemongrass Chicken Noodle Bowl recipe. It’s a dish that captures these beloved flavors perfectly, combining them with lean chicken, an abundance of fresh vegetables, and a delightful crunch from toasted cashews. Serving this vibrant stir-fry over a heap of silky rice noodles transforms it into an enjoyable and complete dinner.
One of the beauties of this recipe is its versatility. While rice noodles provide a fantastic base, feel free to explore other options. Soba noodles offer a nutty, earthy twist, spaghetti noodles provide a familiar texture, and for those seeking whole grains or a different carb source, brown rice or fragrant jasmine rice make excellent alternatives. Adapt it to your pantry and preferences!
Bringing Authentic Tastes to Your Kitchen
Since relocating to Cleveland from Chicago, I’ve noticed a significant difference in the availability of authentic Thai and Asian restaurants. While Cleveland has its gems, I genuinely miss the sheer variety and the specific, beloved spots I frequented in Chicago. Places like the H Mart (their ramen is absolutely phenomenal!) and numerous charming local Thai eateries were regular stops for me. The convenience of simply walking in and enjoying an authentic, perfectly spiced Thai meal is something I truly cherish.
Fortunately, my kitchen offers the perfect solution! I can effortlessly recreate similar, mouth-watering dishes in the comfort of my own home, often in under 35 minutes. Beyond classic Asian soups like comforting Miso Soup and zesty Tom Yum, one of my absolute favorite restaurant dishes is Spicy Basil Chicken with Rice. I adore the way fresh vegetables are sautéed in a rich, spicy sauce with fragrant basil leaves, all served atop steaming rice. Today’s Lemongrass Chicken Noodle Bowls evoke a wonderful resemblance to that cherished dish, offering a taste of my favorite flavors right at home.
Customizing Your Spice Experience
This recipe calls for both red chile paste (like sambal oelek) and thinly sliced red chiles, ensuring a delightful kick that spice lovers will appreciate. If you’re someone who enjoys a good level of heat, you’ll find the balance just right. However, if your palate is more sensitive to spice, don’t worry! This dish is incredibly adaptable. I recommend starting with a smaller amount of the chile paste – perhaps half a teaspoon – and holding back on the sliced red chiles, serving them on the side for those who want to add more. My personal rule of thumb in cooking is always to add spice incrementally. It’s always easy to add more heat to a dish, but it’s incredibly challenging, if not impossible, to remove it once it’s been incorporated!
The Aromatic Magic of Lemongrass
At the heart of these Lemongrass Chicken Noodle Bowls lies, naturally, fresh lemongrass. This incredible herb is a true cornerstone of Southeast Asian cuisine, celebrated for its unique, bright flavor profile. Lemongrass is absolutely wonderful in a variety of dishes, from comforting Asian soups to sizzling stir-fries. It imparts a distinctive fresh, light, and wonderfully citrusy aroma and taste that elevates the entire meal. Its subtle yet profound flavor adds a layer of sophistication that transports your taste buds. This is precisely the kind of dish that can whisk you away to a far-off, exotic place, all while you’re comfortably dining in your own home.
A Family-Friendly Feast
One of the many reasons to love these Lemongrass Chicken Noodle Bowls is their adaptability for the whole family. They are remarkably kid-friendly! If your children aren’t keen on spicy food, simply omit the chile paste and fresh chiles, or serve them on the side. The tender chicken provides a great source of lean protein, while the colorful array of vegetables ensures everyone gets a generous dose of their daily greens and other essential nutrients. For an added boost of fiber and whole grains, consider substituting the traditional rice noodles with hearty brown rice. This easy adjustment makes the meal even more nutritious without sacrificing flavor. These bowls offer a delicious way to introduce new flavors and healthy ingredients to even the pickiest eaters, making them a superb choice for busy weeknights.
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Lemongrass Chicken Noodle Bowls
Julia Jolliff
10
15
25
4 servings
Ingredients
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1 Tablespoon brown sugar -
2 Tablespoons low sodium vegetable broth, {or low sodium chicken broth} -
1 Tablespoon fish sauce -
2 teaspoons low sodium soy sauce -
1 teaspoon sambal oelek , {use 1/2 teaspoon for less spice or omit} -
2 Tablespoons canola oil, divided -
1 Tablespoon lemongrass, freshly grated {or use 1 Tablespoon lemongrass paste} -
3 cloves garlic , finely chopped -
1 medium red bell pepper, seeded, sliced {about 1 cup} -
1/2 cup shallots, sliced -
8 ounces haricots verts, trimmed and halved {or use green beans} -
1 pound boneless, skinless chicken breasts {or chicken thighs} -
1/3 cup unsalted cashews -
1 Thai chile, seeds removed, thinly sliced {omit for less spice} -
Cilantro, for garnish
Instructions
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Prepare the Sauce: In a small bowl, whisk together the brown sugar, vegetable broth (or chicken broth), fish sauce, soy sauce, and fresh chile paste (sambal oelek). Set this flavorful sauce aside. This ensures all your liquid ingredients are ready to go when you need them, a key to successful stir-frying.
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Sauté Aromatics and Vegetables: Heat 1 Tablespoon of canola oil in a wok or large skillet over high heat. Swirl the oil to coat the pan evenly. Add the grated lemongrass and chopped garlic, stir-frying quickly for about 30 seconds until fragrant. Using a slotted spoon, remove this aromatic mixture and place it in a separate bowl; set aside. Immediately add the sliced red bell pepper, shallots, and haricots verts (or green beans) to the same pan. Stir-fry for another 3 minutes until the vegetables are crisp-tender. Remove the vegetables with the slotted spoon and add them to the bowl with the lemongrass mixture.
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Cook Chicken and Cashews: Add the remaining 1 Tablespoon of canola oil to the pan and swirl to coat. Introduce the chicken pieces and cook for 3 minutes, stirring occasionally, until they start to brown. Next, add the unsalted cashews and thinly sliced red Thai chile (if using for extra spice) to the pan. Continue to stir-fry for an additional 4-5 minutes, or until the chicken is fully cooked through and the cashews are lightly toasted.
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Prepare Noodles: While the chicken is cooking, bring a pot of water to a rolling boil for your rice noodles. Once boiling, cook the rice noodles according to the package instructions. Rice noodles typically cook very quickly, so keep an eye on them. Drain them thoroughly and set aside.
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Combine and Thicken: Return the cooked lemongrass and vegetable mixture to the pan with the chicken and cashews. Stir in the prepared sauce mixture. Bring the entire mixture to a boil and let it simmer for 1-2 minutes, stirring continuously, until the sauce slightly thickens to coat all ingredients beautifully.
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Assemble the Bowls: Divide the cooked rice noodles among four serving bowls. Top each bed of noodles with a generous scoop of the hot chicken stir-fry mixture.
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Garnish and Serve: If desired, garnish with a sprinkle of fresh cilantro for a burst of color and herbaceous flavor. Serve the Lemongrass Chicken Noodle Bowls warm and enjoy your homemade Asian feast!
Notes
- Try a different color bell pepper if you want–green, yellow, or orange all work wonderfully.
- Omit the red chile paste and freshly sliced red chiles for less heat, or adjust to your preference.
- Try soba noodles or spaghetti in place of the rice noodles for textural variety.
- Rice also works great as a base – try brown rice or sticky rice for a different experience.
- I like to use Gourmet Gardens Lemongrass paste and Red Chile Paste in this recipe, as I find it hard to find fresh lemongrass and chiles sometimes, making it a convenient alternative.
Nutrition
Carbohydrates: 19g,
Protein: 30g,
Fat: 16g,
Saturated Fat: 3g,
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 9g,
Trans Fat: 0.04g,
Cholesterol: 68mg,
Sodium: 593mg,
Potassium: 829mg,
Fiber: 4g,
Sugar: 9g,
Vitamin A: 1336IU,
Vitamin C: 50mg,
Calcium: 56mg,
Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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