This noodle is packed with chicken that is marinated in a tasty lemongrass and coconut sauce, paired with slice carrots, cucumbers and onions. It’s a great light meal for summer!
Chop off the bottom end of the lemongrass stalk. Peel off a few of the outer leaves (about 2 or 3) to reveal the fleshier part of the lemongrass. Chop off the green, woodier part of the lemongrass. Using a microplane zester/grater, grate lemongrass, starting from the bottom of the stalk.
Blend lemongrass, coconut milk, fish sauce, 1 tablespoon olive oil, garlic, and ginger. I like using an immersion blender for this. Set aside.
Slice chicken breasts into smaller chunks. I like slicing a breast in half, and then take the thicker half and slicing that into 2 thinner slices. Sprinkle both sides of the chicken chunks with a bit of kosher salt. Place chunks in a sealable plastic bag and pour marinade inside. Shake bag so that the marinade covers all chicken pieces. Refrigerate for at least 30 minutes.
While chicken is marinating, prep noodles. Fill a small pot or saucepan with water, about several inches, and bring to boil. Cook noodles for 3 to 4 minutes. Drain water and run under cold water. Pour noodles into a bowl. Add 3 tablespoons of fish sauce, juice of 1 lime, sugar, 1½ teaspoons sugar, ½ teaspoon sesame oil, and a pinch of salt. Stir ingredients together and adjust seasonings to your taste.
To cook chicken, drizzle a tablespoon of olive oil on a sauté pan and heat over medium-high heat. Shake excess marinade off chicken chunks before placing in the pan. Cook each side for about 4 minutes, until they're cooked through. Dish onto a plate and let chicken rest for a few minutes before cutting them up. I shredded the chicken, but you can also slice them into ½-inch strips.
oss noodles, sliced carrots, cucumbers, red onion, scallions, and chicken together. Serve noodle salad with chopped peanuts, fresh cilantro, and red pepper flakes, if you like.
**Substitutions: For richer tasting chicken, you can use full-fat coconut milk or coconut cream. You can also substitute fish sauce with tamari or soy sauce.