Rice Noodle Bowls

Pickled veggies with a kick of heat, sesame and chili-laced ground chicken and crunchy cucumber are all key players in the ensemble. A supporting team of chopped peanuts, black sesame seeds and everyone's favorite love/hate herb, cilantro lend a hand in true texture bliss

Course Main Course

Cuisine Asian

Keyword rice noodle bowls, ground chicken, ground chicken bowls,

Prep Time 20

Cook Time 15

Pickling time 30

Total Time 1 5

Servings bowls

Calories 551kcal

Author Nicole

Cost $25

Equipment

1 Saucepan 1
1 Medium skillet
1 mason jar

Ingredients

1 cup rice vinegar
1 cup water
1/4 cup mirin
1 cup sliced red bell pepper
1 cup shredded carrots
1 large jalapeno
8 oz vermicelli rice noodles
1 tbsp + tsp sesame oil, divided
1 lb ground chicken
3 large garlic cloves, minced
2-4 tsp sambal oelek
1/4 cup soy sauce
1/4 cup sweet thai chili sauce
1/2 english cucumber, sliced thin
1/4 cup chopped peanuts
2 tsp black sesame seeds

Instructions

Prep all your veggies and garlic before you begin. Add rice vinegar, water, mirin and 1/2 tsp salt to a medium saucepan. Bring to a boil. While the vinegar mixture comes to a boil, add shredded carrot, red pepper and jalapeno to a large mason jar or bowl. When the vinegar mixture comes to a boil pour over the veggies. Let them pickle while you prep everything else.
Fill the same pot you used to make the pickle brine full of water. Bring to a boil. Add the dry rice noodles to a large bowl. Pour boiling water over the noodles. Let them soak for 10-15 minutes until soft. Drain in a colander and rinse with cold water.
While the noodles soak and veggies pickle, cook the chicken. Heat a medium skillet to medium heat. Add 1 tablespoon sesame oil. Swirl the pan and add the chicken as well as 1/2 teaspoon kosher salt. Use a wooden spoon to break up the chicken into very small pieces. Try to get them almost as small as rice granules. When then chicken is cooked through add the garlic, cook for 1 minute. Add the soy sauce, remaining two teaspoons sesame oil, sambal oelek and sweet chili sauce to the chicken. Stir to combine. Season to taste with salt and pepper.
To assemble. Transfer some rice noodles to a bowl. Top with pickled veggies. I like to spoon some of the pickling liquid over the noodles. Spoon 1/4 of the ground chicken mixture next to the noodles. Nestle the cucumbers around the veggies and chicken. Sprinkle with chopped peanuts, sesame seeds and cilantro.

Nutrition