Lemongrass Chicken Noodle Bowls are your answer when you are craving Asian inspired food. Fresh red peppers, green beans, chicken and asian spices are stir-fried and topped with cashews and put on top of a bed of rice noodles. 

Lemongrass Chicken Noodle Bowls

Asian and Thai inspired recipes are among my favorite.

I am a lover of spice and Asian flavors like lemongrass, soy sauce and red chile paste.

Lemongrass Chicken Noodle Bowls are full of these flavors along with chicken, fresh vegetables and cashews to top it off. I put this stir-fry over a bowl of rice noodles which makes such a fun dinner.

You can easily substitute the rice noodles for other options like soba noodles, spaghetti noodles or even brown or jasmine rice.

Since moving to Cleveland I have noticed that my choices for Thai and Asian restaurants are a lot less than in Chicago.

That is to be expected but I really do miss the choices I had in Chicago.

I had a few places that I frequented a lot including the H Mart {the ramen place is to die for} and a lot of small local Thai places. I miss being able to stop in and have an authentic Thai meal.

Luckily I can cook similar food easily in the comfort of my own home in under 35 minutes!

My favorite dish to get other than Asian soups, like Miso Soup and Tom Yum, is Spicy Basil Chicken with Rice.

I love the fresh vegetables sautéed in a spicy sauce with fresh basil leaves topped over rice.

Today’s Lemongrass Chicken Noodle Bowls remind me a little bit of that dish.

When you make this dish it calls for red chile paste and a sliced red chile which definitely gives it some kick.

If spice isn’t your thing you might want to start with less of the chile paste and leave the sliced red chiles on the side.

I like to add a small amount, cook it a bit and give it a try.

My rule of thumb is you can always add more spice but it hard to undo the spice once it has been done!

Lemongrass Chicken Noodle Bowls also uses fresh lemongrass but if you are having trouble finding that I also used this Lemongrass Paste from Gourmet Garden.

 Lemongrass is wonderful to use in Asian soups and stir-frys. It is fresh and light and has a citrus scent.

This is the kind of dish that will take you away to a far away place in the comfort of your own home.

These Lemongrass Chicken Noodle Bowls are also very kid friendly {leave out the spice if your kids aren’t thrilled with spice}. The chicken offers protein and they get a good dose of their vegetables.

If you substitute out the rice noodles for brown rice they will also get a dose of whole grains.

Did you guys see that I now offer nutritional information under the recipe? I hope this is helpful to some of my readers! 

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Lemongrass Chicken Noodle Bowls

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Lemongrass Chicken Noodle Bowlsare your answer when you are craving Asian inspired food. Fresh red peppers, green beans, chicken and asian spices are stir-fried and topped with cashews and put on top of a bed of rice noodles.

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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 low sodium soy sauce
• 1 teaspoon ground fresh chile paste {sambal oelek} {use 1/2 teaspoon for less spice or omit}
• 2 Tablespoons canola oil, divided
• 1 Tablespoon freshly grated lemongrass, {or use 1 Tablespoons lemongrass paste}
• 3 garlic cloves, 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 unsalted cashews
• 1 Thai chile, seeds removed, thinly sliced {omit for less spice}

Garnish:

• Cilantro

Instructions

1. In a small bowl combine the brown sugar, vegetable broth, fish sauce, soy sauce and fresh chile paste and set aside.
2. 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.
3. 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.
4. 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.
5. Stir in the sauce mixture and the lemongrass mixture and bring to a boil for another 1-2 minutes, until the sauce thickens.
6. In four bowls put rice noodles followed by a scoop of the chicken stir-fry. Garnish with fresh cilantro if you would like.
7. 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.