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Lemongrass Chicken Noodle Bowls
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5 from 3 votes

Lemongrass Chicken Noodle Bowls {Gluten-Free!}

These Lemongrass Chicken Noodle Bowls are a delicious gluten-free lunch or dinner idea made with rice noodles, grilled chicken and veggies!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Stir Fry
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 422kcal

Ingredients

  • 1/2 lb chicken breasts
  • 1 tbsp olive oil
  • 1/2 lb rice noodles
  • 1/2 stalk lemongrass, minced up
  • 2 cloves garlic, minced
  • 1/2 cup matchstick cut carrots
  • 1/2 each red, green and yellow bell pepper, diced
  • 3 tbsp soy sauce
  • 1/3 cup sweet chili sauce
  • 1 tbsp Sriracha
  • 1 tbsp chopped peanuts (more for garnish)
  • 1/2 cup chopped cilantro

Chicken marinade

  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1/2 stalk lemongrass, minced
  • 2 cloves garlic minced
  • 1 tbsp ginger, minced
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander

Instructions

  • Preheat BBQ to high heat. Slice chicken breasts in half lengthwise. Mix together marinade ingredients then marinate chicken for 15-20 min before cooking on the grill for 4-5 minutes per side. Remove from heat, let cool and then slice chicken thinly. You can also saute chicken in a large skillet for 6-7 minutes per side.
  • Meanwhile, cook rice noodles according to package directions (should only take 1-2 min in boiling water).
  • Heat olive oil in a large frying pan on high heat. Add lemongrass, garlic, carrots and bell peppers, sauteeing for 3-4 minutes until veggies are tender.
  • Add rice noodles, sweet chili sauce, soy sauce, sriracha and peanuts, cooking until veggies are softened and noodles have absorbed sauce.
  • Remove from heat, stir in chicken and cilantro and serve!

Notes

Use lemongrass paste or lemon zest in place of lemongrass.
For less spice, leave out the sriracha and ease up on the sweet chili sauce.
Store the leftovers without the garnishes in the fridge for up to 3 days. Reheat in the microwave or in a pot on the stovetop.
Freeze the chicken for up to 3 months then defrost in the fridge overnight and reheat.

Nutrition

Calories: 422kcal | Carbohydrates: 64g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1494mg | Potassium: 411mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2853IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg