Vietnamese Lemongrass Chicken
and Glass Noodle Bowl
Light and full of fresh flavours!
Cals 798 · Prot 57 · Carbs 99 · Fat 23
Global Eats
25 min
Light and full of fresh flavours!
Cals 798 · Prot 57 · Carbs 99 · Fat 23
Global Eats
Ingredients
Chicken
Chicken breast
400 Grams
Lemongrass
1 Piece
Garlic cloves
2 Piece
Sweet soy sauce
9*10*11*14*
20 ML
Fish sauce
6*10*
10 ML
Agave syrup
15 Grams
Brown sugar
5 Grams
Vegetable oil
2 Tbsp
For bowls
Glass noodles
100 Grams
Carrot
1 Piece
Bean sprouts
50 Grams
Large red chilli
1 Piece
Fresh coriander
15 Grams
Fresh mint
10 Grams
Salted peanuts
1*
40 Grams
Dressing
Rice vinegar
15 ML
Soy sauce
9*10*11*
20 ML
Sesame oil
3*9*
15 ML
Vegetable oil
2 Tbsp
Honey
15 Grams
Lime
2 Piece
Chilli flakes
2 Grams
Sesame seeds
3*
10 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *6 Fish, *1 Peanuts, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3338 / 798 |
| Fats (g) | 22.7 |
| of which saturated (g) | 3.3 |
| Carbohydrates (g) | 99 |
| of which sugars (g) | 30.6 |
| Fibers (g) | 8.5 |
| Proteins (g) | 57.2 |
| Salt (g) | 7.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep glaze
- Remove the dry outer layer of the lemongrass stalk.
- Finely slice a 10 cm piece of the lemongrass.
- Peel and mince the garlic.
- In a small bowl or glass, combine the lemongrass, garlic, sweet soy sauce, fish sauce, agave syrup, brown sugar, vegetable oil and a pinch of salt.
- Mix well.
- Set the glaze aside.
2 Fry and glaze
- Heat a pan over a medium-high heat with a drizzle of oil.
- Fry the chicken breasts with a pinch of salt for 4-5 min on each side.
- Reduce the heat to medium-low and add the glaze.
- Cook for a final 2-3 min or until the glaze has reduced.
- Remove the pan from the heat.
- Keep covered with a lid.
3 Mix sesame dressing
- Meanwhile, in a small bowl, combine the rice vinegar, soy sauce, sesame oil, vegetable oil and honey.
- Juice the limes.
- Season the sauce with the lime juice and a pinch of chilli flakes (spicy!).
- Add the sesame seeds and a pinch of salt.
- Mix well.
- Set the sesame dressing aside.
4 Prep extras
- Meanwhile, peel the carrots. Cut them into thin matchsticks.
- Rinse and dry the bean sprouts.
- Finely slice the chilli.
- Pick the coriander and mint leaves.
5 Soak noodles
- Meanwhile, boil a kettle.
- Pour the boiling water over the noodles.
- Cover for 3 min.
- Drain the noodles in a colander and immediately divide them among shallow bowls.
6 Serve
- Slice the chicken.
- Serve the Vietnamese Lemongrass Chicken on the Glass Noodle Bowls
- Drizzle with the glaze from the pan.
- Add the carrots, bean sprouts, chilli (spicy!), coriander, mint and peanuts.
- Drizzle with the sesame dressing and serve immediately.
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