Rice Noodle Salad Bowl

I love Vietnamese food. At the same time, I feel like people often associate it with Pho exclusively. Vietnamese cuisine offers much more than that... for example, Summer rolls, chicken skewers, banh mi - did you know that sriracha is a Vietnamese-style sauce? I stumbled across this recipe recently and knew I had to introduce it to you guys. I hope you enjoy, and if you have any questions, please don't hesitate to reach out! 

- General Wu


Serves 4 
Takes about 35 mins


For marinade

1 garlic clove, chopped
½ cup coarsely chopped shallot
½ tsp Chinese five-spice powder
½ tsp maple syrup
1 ½ tbsp fish sauce (Not always gluten-free. Make sure you check if you have an allergy!)
1 tsp WUJU Soy Sauce (gluten-free :))
1 tbsp sesame oil

For the rest

1 ¼ pounds boneless skinless chicken thighs
6 oz dried rice noodles
2/3 cup roasted peanuts
¼ cup chopped shallots
2 cups leaves of soft –leaf lettuce, cut into narrow ribbons
3  handfuls bean sprouts
½ fresh cilantro
½ cup fresh mint
1 cucumber


Preheat the oven to 425F.

Prepare the marinade. In a small food processor combine all ingredients for the marinade. Transfer the marinade to a large bowl. 

Cut chicken crosswise into 1-inch wide strips. Add to the marinade and toss to coat well. Thread the meat onto the skewers, covering most of each skewer, make sure that the meat hugs the skewer. Set on a plate, cover, and let marinate at room temperature for 30 minutes.

Meanwhile, cover the rice noodles with hot water. Let stand for 10 minutes. Drain well. Coarsely chop, if desired. Divide the noodles between 4 bowls. Top with a layer of lettuce, bean sprouts, cilantro, and mint.

Put skewers with meat on the lined with aluminum foil baking sheet. Bake for 16 minutes, flipping skewers halfway.
Divide the meat among the bowls, either keeping it on the skewers or sliding it off. Top with the peanuts.  

Ready to serve!