Vietnamese Cold Noodle Bowl Recipe
One of my favorite restaurants in seattle, ba bar, makes the perfect vermicelli bowl recipe. called bun, vietnamese cold noodle salads combine sweet, salty, savory, crunchy, and vinegar-y flavors into a really satiating and healthy-ish lunch. This is a copycat recipe of Ba Bar’s vermicelli bowl recipe – as best i could reverse engineer it!
You Will Need
Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 30 min-1 hr.
Transfer shirataki noodles to a colander or strainer. Rinse under cold running water for 30 seconds, then set over a bowl to drain while you make the salads.
Heat a skillet or grill pan until smoking; grill chicken thighs until done, and then chop into bite size pieces.
in each bowl, divide the lettuce and cucumbers. Top with the shirataki. Arrange the chicken on top of the shirataki.
Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and cashews and serve.