Sweet-and-Sour Chicken-Noodle Bowl

Name: Sweet-and-Sour Chicken-Noodle Bowl
Prep time: 25 min
Total time: 30 min
Ingredients: 1 teaspoon grated lime zest, plus 3 tablespoons fresh juice (from 1 to 2 limes); 2 tablespoons sweet chili sauce, such as Mae Ploy; 2 teaspoons finely grated fresh ginger; 0.25 cup coarsely chopped fresh cilantro, plus whole leaves for serving; Kosher salt; 0.333 cup vegetable oil; 1 cup each shredded cabbage and carrots, or 2 cups store-bought coleslaw mix; 2 mini cucumbers, thinly sliced (1 cup); 10 ounces rice vermicelli; 1.5 cups sliced cooked chicken (preferably breast meat); Chopped roasted peanuts and sliced red or green serrano chiles, for serving

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Martha Stewart Test Kitchen

Updated on September 1, 2020

sweet-and-sour chicken-noodle bowl — Photo: Lennart Weibull

Prep Time:

25 mins

Total Time:

30 mins

Servings:

4

In this refreshing noodle bowl dinner, crunchy mix-ins like carrots, cabbage, and cucumbers are tossed with a sweet and tangy mixture of lime juice, sweet chili sauce, and ginger. Thin rice noodles and leftover sliced roast chicken, or meat from a rotisserie chicken, make this a filling meal that's perfect for a warm evening on the patio or packed up for a picnic.

Ingredients

1 teaspoon grated lime zest, plus 3 tablespoons fresh juice (from 1 to 2 limes)
2 tablespoons sweet chili sauce, such as Mae Ploy
2 teaspoons finely grated fresh ginger
¼ cup coarsely chopped fresh cilantro, plus whole leaves for serving
Kosher salt
⅓ cup vegetable oil
1 cup each shredded cabbage and carrots, or 2 cups store-bought coleslaw mix
2 mini cucumbers, thinly sliced (1 cup)
10 ounces rice vermicelli
1 ½ cups sliced cooked chicken (preferably breast meat)
Chopped roasted peanuts and sliced red or green serrano chiles, for serving

Directions

Whisk together lime zest and juice, chili sauce, ginger, cilantro, and 1/2 teaspoon salt. Whisk in oil. Toss cabbage, carrots, and cucumbers with 1/4 cup dressing; let stand at least 10 minutes.
Meanwhile, cook noodles in boiling water until al dente (about 4 minutes); drain. Rinse under cold water, then drain again. Toss with 1/4 cup dressing. Serve noodles topped with cabbage salad and chicken. Drizzle with more dressing. Sprinkle with peanuts, chiles, and cilantro leaves.

Originally appeared: Martha Stewart Living, September 2020