Delicious & Easy Lemongrass Chicken Noodle Bowls: Your Ultimate Asian Stir-Fry Recipe
Are you yearning for vibrant, exotic flavors from the comfort of your kitchen? Look no further than these incredible Lemongrass Chicken Noodle Bowls. This recipe effortlessly brings the essence of Asian-inspired cuisine right to your dinner table, offering a delightful symphony of fresh ingredients, bold spices, and satisfying textures. Imagine tender, lean chicken and crisp, colorful vegetables, stir-fried to perfection and deeply infused with aromatic lemongrass, then served over a comforting bed of delicate rice noodles. Topped with crunchy cashews, these bowls are more than just a meal; they’re an experience – a quick culinary escape to the bustling streets of Southeast Asia.
Why These Lemongrass Chicken Noodle Bowls Will Become Your New Favorite
My culinary adventures often lead me down paths paved with the bold and aromatic notes of Asian and Thai-inspired recipes. There’s something inherently satisfying about the interplay of sweet, savory, tangy, and spicy that defines these cuisines. Lemongrass, soy sauce, and a touch of red chili paste are just a few of the flavor powerhouses that make dishes truly unforgettable.
These Lemongrass Chicken Noodle Bowls embody everything I adore about this style of cooking. They are a treasure trove of these beloved flavors, combined with succulent chicken, a medley of crisp, fresh vegetables, and the delightful crunch of cashews. Serving this vibrant stir-fry over a bed of tender rice noodles transforms it into an incredibly fun and satisfying dinner that feels both exotic and comforting. The best part? It’s surprisingly quick to prepare, making it an ideal choice for busy weeknights when you still want to enjoy a flavorful, homemade meal.
While rice noodles are the classic choice and create that authentic bowl experience, the versatility of this dish allows for easy substitutions. Feel free to swap them for other delightful options like nutty soba noodles, familiar spaghetti noodles for a quick fix, or even wholesome brown rice or fragrant jasmine rice to change up the texture and nutritional profile. Each variation offers its own unique charm, ensuring these bowls never get boring.
Bringing Authentic Asian Flavors Home
Living in different cities has certainly highlighted the varying availability of authentic ethnic cuisines. After moving to Cleveland from Chicago, I quickly realized that my options for quality Thai and Asian restaurants were significantly fewer. While this is to be expected, I truly miss the incredible array of choices I had in Chicago – from bustling markets like H Mart, where the ramen was absolutely to die for, to numerous small, local Thai eateries. There’s a special joy in being able to stop in and enjoy an authentic, perfectly spiced Thai meal on a whim.
However, this change has also fueled my passion for recreating those beloved flavors in my own kitchen. There’s a profound satisfaction in mastering a dish that transports you, even if just for a moment, to those cherished dining experiences. This desire to bring the restaurant-quality taste home is precisely why I developed these Lemongrass Chicken Noodle Bowls.
Mastering the Flavors: Spice, Lemongrass, and Freshness
One of my all-time favorite Asian dishes, aside from comforting soups like Miso and Tom Yum, is Spicy Basil Chicken with Rice. I absolutely adore the vibrant fresh vegetables sautéed in a rich, spicy sauce with fragrant basil leaves, all served atop steaming rice. These Lemongrass Chicken Noodle Bowls wonderfully evoke that same spirit of fresh, spicy, and satisfying home cooking.
Customizing Your Spice Level
This recipe calls for red chile paste (like sambal oelek) and thinly sliced fresh Thai chiles, which definitely deliver a good kick of heat. For those who, like me, appreciate a generous amount of spice, you’ll find these additions perfectly balanced. However, if spice isn’t entirely your thing, or if you’re cooking for diverse palates, it’s incredibly easy to adjust. My golden rule of thumb for any spicy dish is: you can always add more heat, but it’s incredibly difficult to take it away once it’s incorporated! I recommend starting with half the amount of chile paste, omitting the sliced fresh chiles, or serving them on the side. Cook, taste, and then decide if you want to gradually add more to reach your desired level of warmth. This way, everyone can enjoy a bowl tailored to their preference.
The Magic of Lemongrass
A true star of this dish is fresh lemongrass. This versatile herb is a cornerstone in many Asian cuisines, lending a distinct, bright, and citrusy aroma with subtle hints of ginger. It’s truly wonderful in both savory soups and dynamic stir-fries. When freshly grated, lemongrass releases an intoxicating fragrance that elevates the entire dish, making it feel wonderfully light and exotic. If fresh lemongrass is hard to come by, don’t fret! Lemongrass paste is an excellent alternative that still delivers that essential flavor profile. This vibrant ingredient is what truly transports you to a far-away, flavorful destination, all from the comfort of your own home kitchen.
A Healthy & Family-Friendly Weeknight Option
Beyond their incredible flavor, these Lemongrass Chicken Noodle Bowls are a fantastic choice for a healthy and balanced meal. The lean protein from the chicken keeps you feeling full and energized, while the generous portion of fresh vegetables provides essential vitamins and nutrients. It’s a wholesome dish that doesn’t compromise on taste.
For families with younger diners, these bowls are also surprisingly kid-friendly. The most important tip for kids (or adults who prefer a milder meal) is to simply omit or drastically reduce the red chile paste and fresh sliced chiles. The remaining flavors are wonderfully approachable and delicious. The chicken provides essential protein, and even picky eaters often enjoy the vibrant colors and varied textures of the vegetables. If you’re looking to boost the fiber and whole grain content, substituting the rice noodles for brown rice is an excellent way to make the meal even more nutritious.
Preparing this dish is a breeze, coming together in under 35 minutes – perfect for those busy weeknights when time is of the essence but you don’t want to sacrifice a delicious, homemade meal. It’s an easy dinner idea that promises to delight everyone at the table.
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Lemongrass Chicken Noodle Bowls
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Ingredients
- 1 Tablespoon brown sugar
- 2 Tablespoons low sodium vegetable broth, {or low sodium chicken broth}
- 1 Tablespoon fish sauce
- 2 teaspoons soy sauce, low sodium
- 1 teaspoon sambal oelek , {use 1/2 teaspoon for less spice or omit}
- 2 Tablespoons canola oil, divided
- 1 Tablespoon lemongrass, freshly grated {or use 1 Tablespoons lemongrass paste}
- 3 cloves garlic , finely chopped
- 1 medium red bell pepper, seeded, sliced {about 1 cup}
- 1/2 cup shallots, sliced
- 8 ounces haricots verts, trimmed and halved {or use green beans}
- 1 pound boneless, skinless chicken breasts {or chicken thighs}
- 1/3 cup cashews, unsalted
- 1 Thai chile, seeds removed, thinly sliced {omit for less spice}
- Cilantro
Instructions
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In a small bowl combine the brown sugar, vegetable broth, fish sauce, soy sauce and fresh chile paste and set aside.
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In a wok or large skillet heat 1 Tablespoon canola oil over high heat and swirl around the pan to make sure it is coated. Add the lemongrass and garlic and stir-fry for 30 seconds. Using a slotted spoon remove the lemongrass mixture and put it in a bowl and set aside. Add the bell pepper, shallots and haricots verts to the pot and stir-fry for another 3 minutes. Remove vegetables with the slotted spoon and add to the lemongrass mixture.
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Add the remaining 1 Tablespoon canola oil to the pan and swirl to coat. Add the chicken and cook for 3 minutes. Add the cashews and sliced red chile to the pan and continue to stir-fry for another 4-5 minutes or until the chicken is done cooking.
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While the chicken cooks start boiling water to cook your rice noodles. Once the water is boiling cook your rice noodles according to the package. Drain and set aside.
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Stir in the sauce mixture and the lemongrass mixture and bring to a boil for another 1-2 minutes, until the sauce thickens.
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In four bowls put rice noodles followed by a scoop of the chicken stir-fry. Garnish with fresh cilantro if you would like.
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Serve warm.
Notes
- Try a different bell pepper if you want–green, yellow or orange.
- Omit the red chile paste and freshly sliced red chiles for less heat.
- Try soba noodles or spaghetti in place of the rice noodles.
- Rice also works great–try brown rice or stick rice.
- I like to use Gourmet Gardens Lemongrass paste and Red Chile Paste in this recipe as I find it hard to find fresh lemongrass and chiles sometimes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.