Stir-Fried Vermicelli Bowl with Lemongrass Chicken and Fresh Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful Vietnamese vermicelli bowl combining tender lemongrass chicken stir-fried with garlic and served over vermicelli noodles with fresh herbs and crunchy peanuts. This Vietnamese-inspired rice and grain recipe, ready in about 35 minutes, pairs vermicelli rice noodles, chicken thighs, lemongrass stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz vermicelli rice noodles in warm water for 20 minutes until softened, then drain.
  2. Step 2: In a bowl, combine 1 lb thinly sliced chicken thighs with 1 finely minced lemongrass stalk, 3 minced garlic cloves, 3 tbsp fish sauce, and 1 tbsp sugar. Marinate for 15 minutes.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry for 6-8 minutes until cooked through and slightly caramelized.
  4. Step 4: Meanwhile, rinse and drain noodles, then briefly toss them in hot water for 30 seconds to warm. Drain well.
  5. Step 5: Divide noodles into 4 bowls. Top each with the stir-fried lemongrass chicken, 1 julienned carrot, 1/2 sliced cucumber, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro.
  6. Step 6: Sprinkle 1/4 cup chopped roasted peanuts over each bowl and serve with lime wedges for squeezing over before eating.

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