Best Lemongrass Chicken Over Rice Stick Noodles Recipes

VIETNAMESE LEMONGRASS CHICKEN

Steps:

• Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
• Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
• Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
• Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
• Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Steps:

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

LEMONGRASS GRILLED CHICKEN WINGS WITH RICE NOODLES

Steps:

• Preheat a grill to medium high and prepare for indirect grilling. On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine the lemongrass, 2 tablespoons fish sauce, the brown sugar, 1 tablespoon each sesame oil, lime juice and water and a pinch each of salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar is dissolved, about 1 minute. Pour into a heatproof bowl; stir in 1 more tablespoon lime juice.
• Toss the wings in a separate bowl with 3 tablespoons of the sauce and a pinch each of salt and pepper. Place on the cooler side of the grill (indirect heat), cover and cook, turning once, until cooked through but not browned, 15 to 25 minutes.
• Meanwhile, cook and cool the noodles as the label directs. Cut the cucumber into matchsticks. Toss in a colander with a pinch of salt; squeeze to remove the excess liquid. Add to the noodles along with the chile, herbs and remaining 3 tablespoons sesame oil, 2 teaspoons fish sauce and 2 teaspoons lime juice; season with salt and pepper and toss, adding more lime juice to taste.
• Move the wings to direct heat; cook, turning and brushing with some of the remaining sauce, until crisp, 10 more minutes. Transfer to a bowl and toss with the remaining sauce. Serve with the noodles.

CHICKEN WITH LEMONGRASS

Steps:

• Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
• Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
• Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
• Remove smashed Lemongrass.
• Add the coconut milk and simmer, stirring, until sauce it thickened.
• Serve over Asian noodles or steamed white rice.
• Garnish with sprinkled chopped nuts and the freshly chopped cilantro.

LEMONGRASS CHICKEN

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

LEMONGRASS-CHICKEN MEATBALLS ON RICE VERMICELLI

Steps:

• 1. To make the dipping sauce, bring 1/2 cup water and the granulated sugar to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Pour into a bowl and let cool. Add the fish sauce, vinegar, garlic, carrot, and chiles and stir well.
• 2. To prepare the vermicelli, place in a medium bowl and add enough hot tap water to cover. Let stand until the vermicelli is tender, about 10 minutes. Drain and rinse under cold running water. Drain again and return to the bowl. Toss with 1 teaspoon of the vegetable oil.
• 3. To make the scallion oil, pour the remaining vegetable oil into a medium skillet. Add the garlic and cook over medium heat, stirring often, until softened but not browned, about 2 minutes. Add the scallions and cook, stirring often, until wilted, about 2 minutes. Remove from the heat.
• 4. To make the meatballs, remove and discard the outer layers from the lemongrass to reveal the pale yellow inner stalk. Trim off the bulbous tip of the stalk. Using a very sharp knife, thinly slice the lemongrass into rounds until you reach the very tough upper stalk. Discard the upper stalk. Transfer the sliced lemongrass to a food processor fitted with the metal chopping blade. Pulse about 12 times, until the lemongrass is finely minced. Measure 1 1/2 tablespoons of the minced lemongrass. (The remaining lemongrass can be frozen for up to 3 months.)
• 5. Combine the minced lemongrass, ground chicken, shallots, fish sauce, cornstarch, chile, garlic, brown sugar, and salt in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours. Using your wet hands rinsed under cold water, shape the meat mixture into 12 equal meatballs.
• 6. Prepare a medium-hot fire in an outdoor grill.
• 7. To grill the meatballs with a basket, lightly oil the molds (a pump oil sprayer works best). Place the meatballs in the basket and close it. Place the basket on the cooking grate and cover. Grill the meatballs until the undersides are lightly browned, about 4 minutes. Flip the basket over and grill until the other sides are lightly browned and the meatballs are cooked through, about 4 minutes. Remove the meatballs from the basket and transfer to a bowl. To grill the meatballs without the basket, lightly oil the cooking grate. Place the meatballs on the grill and cover. Grill until the undersides are lightly browned, about 4 minutes. Flip the meatballs and cook until the other sides are browned and the meatballs are cooked through, about 4 minutes more. Transfer to a bowl.
• 8. Pour the dipping sauce into 4 ramekins. Divide the rice vermicelli among 4 deep bowls. Top each with 3 meatballs and equal amounts of the scallion oil. Serve with the dipping sauce.

LEMONGRASS CHICKEN AND NOODLES

Steps:

• Bring water to boil in covered pot for the pasta.
• Chop the shallots and garlic in the food processor.
• Heat to very hot a nonstick pan large enough to hold all the ingredients,reduce heat to medium-high and pour in the oil.Saute the shallots and garlic until they begin to brown.
• Wash and dry the chicken,and slice into strips 1/4 inch wide. Add to the pan, and saute quickly on both sides to brown.
• Meanwhile, wash,trim and slice the whole mushrooms;wash and trim the stems from the broccoli.When the chicken is browned,push to the side, add the mushrooms and broccoli and reduce heat to medium.
• Remove the tough outer leaves from the lemongrass. Trim the bottoms,and thinly slice the bulbous parts. Grate the ginger; trim, seed and mince the chili. Add the lemongrass and ginger along with the chili, fish sauce, lime juice, curry powder and chicken stock to the chicken mixture, and cook, covered, over medium-low heat.
• Cook the noodles according to package instructions.
• Stir the coconut milk and sugar into the chicken.
• Wash and chop the cilantro. When the broccoli is cooked, remove from heat. When noodles are cooked, drain, and top with chicken-mixture; sprinkle with cilantro.