Spicy Coconut Noodle Salad with Lemongrass Chicken

Instructions

1. 1

   Finely mince the lemongrass (white part only), garlic, and ginger. In a mixing bowl, combine minced aromatics with soy sauce, fish sauce, brown sugar, and chili flakes. Slice chicken breast into bite-sized pieces and marinate in the mixture for at least 15 minutes.

   ~20 min
2. 2

   Cook rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.

   ~10 min
3. 3

   Heat a frying pan over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from pan and set aside.

   ~7 min
4. 4

   In a separate bowl, whisk together coconut milk and lime juice until well combined. This will be your dressing.

   ~2 min
5. 5

   Thinly slice the red bell pepper, cucumber, and carrot into julienne strips. Chop the cilantro.

   ~5 min
6. 6

   In a large bowl, combine the cooked rice noodles, cooked chicken, sliced vegetables, and chopped cilantro.

   ~2 min
7. 7

   Pour the coconut dressing over the noodle mixture. Toss gently to coat everything evenly. Garnish with roasted peanuts just before serving.

   ~3 min