I’ve been telling y’all how I am making an effort to cook more and recently I got together with a small group of friends and we made some delicious spring rolls! I love making spring rolls with friends because it’s simple and people can add whatever they want. Plus, it’s just a little bit interactive so people really feel like they are a part of the meal. This recipe though stemmed out of having a bunch of leftover ingredients from that dinner! I couldn’t let all those herbs and veggies go to waste and the perfect solution was to quickly whip up a vermicelli bowl for lunch one day. I thought you all might like this one too because you can easily make this ahead and have for lunch at work.
I am a noodle gal, so you don’t have to twist my arm too hard to dive into a big bowl of my favorite carb. I find something really comforting about the twirling and getting the perfect ratio of sauce to veggie to noodle. The whole ritual just makes me happy. Maybe I’m a weirdo but hey whatever. My guess is if you’re still here then you’re a noodle fanatic too!
Grilled Chicken Vermicelli Bowl Recipe
2 cup rice noodles
8 ounces grilled chicken breast, chopped
1/2 cup cilantro leaves
1 cup shredded carrots
1 cup thinly sliced cucumbers
1/4 cup sliced green onion
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon minced ginger
1 teaspoon minced garlic
Optional: Chili sauce
- Grill chicken until cooked through or use leftover chicken from another dish earlier in the week like I did!
- Soak rice noodles in hot to warm water until softened. Drain noodles from water and place into skillet.
- Toss noddles in skillet with ginger, garlic, soy sauce, fish sauce and sesame oil until covered and ginger and garlic are fragrant. About one minute.
- Place noodles into bowl and garnish with carrots, cucumber, cilantro, chicken and green onions. Serve with chili sauce if you like some heat!