Vietnamese · Dinner
Turmeric Chicken With Noodles
Diced chicken thigh stir-fried with turmeric, garlic, and fish sauce until golden, tossed through rice noodles with scallion, bean sprout, and a squeeze of lime. A weeknight Vietnamese noodle dish balancing earthy turmeric, salty fish sauce, and fresh herbs, finished with crushed peanuts for crunch and served warm in a single bowl.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
589Calories
45.2gProtein
19.8gFat
63.1gCarbs
6.8gSugar
3.6gFiber
1120mgSodium
214mgChol
4.9gSat Fat
760mgPotassium
70mgCalcium
3.4mgIron
0.6mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces. Combine with turmeric, half the garlic, ginger, fish sauce, and sugar; toss to coat evenly.
2
Marinate
Cover the bowl and set aside at room temperature for 15 minutes.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add chicken in a single layer and sear 4 to 5 minutes, turning occasionally, until golden and cooked through.
4
Saute
Push chicken to one side, add remaining garlic to the cleared space, and stir over medium-high heat for 20 seconds until fragrant.
5
Boil
Cook rice noodles in boiling water over high heat for 4 to 5 minutes until pliable, then drain.
6
Toss
Add drained noodles and bean sprouts to the wok and toss over high heat for 1 to 2 minutes until noodles are coated.
7
Plate
Transfer to a bowl, scatter with scallion, peanuts, and cilantro, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 2 tsp2 tsp ground turmeric
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar
- 5.2 oz150g dried rice noodles
- 1 cup90g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp vegetable oil
- 22 lime wedge
- 2 tbsp2 tbsp cilantro
