🍗
Lemongrass chicken & vermicelli noodles
So refreshing yet filling — a perfect high-protein lunch.
🧺 Ingredients
- 3-4 boneless chicken thighs
- Marinade: 2 lemongrass stalks (white part, minced), 2 garlic cloves minced, 1.5 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp brown sugar, 1 tbsp sesame oil
- Vermicelli noodles
- Shredded carrot ribbons, cucumber and coriander
- Dressing: 2 tbsp fish sauce, 3 tbsp lime juice, 3 tbsp warm water, 1.5 tsp sugar, 1 garlic clove minced, red chilli (optional)
👩🍳 Method
- Mix the marinade and coat the chicken; marinate at least 30 minutes (the longer the better).
- Bake the chicken at 200°C for 23-25 mins, then slice.
- Boil the vermicelli noodles for 3-5 mins, rinse cold and drain.
- Prep the carrot ribbons, cucumber and coriander.
- Stir the dressing until the sugar dissolves.
- Assemble everything in sections, pour the dressing over and serve.
🌟 Why it's good for you
- High protein from the chicken thighs
- Fresh raw veg for fibre and vitamin C
- Light and refreshing without being heavy
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