Lemongrass Chicken & Rice Noodle Salad

INGREDIENTS

• 2 tablespoons tamari or soy sauce
• 1 tablespoon fish sauce
• 1 ½ teaspoon honey
•  2 teaspoons chili garlic sauce
• 1 lemongrass stalk, white and pale green parts finely minced
• ½ teaspoon garlic powder
• ½ teaspoon dried ground ginger
• 6 boneless, skinless chicken thigh (OR 1lb pressed firm tofu, sliced)
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• ¼ cup fish sauce
• 1 lime, juiced
• 1/3 cup water
• 8 ounces vermicelli rice noodles
• 4 cups shredded romaine lettuce
• ¼ cup fresh cilantro leaves
• 1 English cucumber, sliced into matchsticks
• Quick Pickled Veggies (below)
• ¼ cup chopped peanuts
   

INSTRUCTIONS

1. Mix tamari, fish sauce, honey, chili garlic sauce, lemongrass, garlic powder, and ginger powder in a small bowl.
2. Add chicken (or tofu) and toss to coat. Marinate for at least 20 minutes or up to overnight.
3. Preheat oven (or air fryer) to 400 degrees F.
4. Remove chicken (or tofu) from marinade and place on parchment lined baking sheet. Bake 15-20 minutes, turning halfway or until cooked through.
5. Slice chicken into strips and set aside.
6. Meanwhile, make dressing by combining rice vinegar, honey, fish sauce, lime juice, and water and set aside.
7. Prepare rice noodles according to package directions and run under cold water to stop cooking.
8. Divide rice noodles between four bowls/containers and top each with ¼ of the romaine lettuce, chicken, cilantro, cucumber, and top with some of the pickled veggies.
9. Serve with dressing on the side and garnish with peanuts.
    

SERVES: 4
 

Quick Pickled Vegetables

INGREDIENTS

• ¼ cup honey
• ½ teaspoon salt
• ½ cup white vinegar
• 1 cup hot water
• 1 cup julienned carrots
• 1 cup julienned daikon radish
   

INSTRUCTIONS

1. In a large bowl or mason jar, whisk together honey, salt, vinegar, and water.
2. Add carrots and daikon and toss to coat.
3. Refrigerate for at least one hour.
    

YIELDS: 2 cups