Lemongrass Chicken Noodle Bowl

• 160 g raw chicken breast, thinly sliced — Boneless skinless chicken breast, raw
• 65 g dry rice noodles — Dry rice noodles
• 14 g tender lemongrass core, finely minced — Fresh lemongrass
• 20 g fresh lime juice — Fresh lime juice
• 14 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 5 g garlic, grated — Raw garlic
• 4 g ginger, grated — Fresh ginger root
• 6 g avocado oil — Avocado oil
• 60 g cabbage, shredded — Raw green cabbage
• 60 g cucumber, matchsticks — Cucumber with peel
• 50 g carrot, matchsticks — Raw carrots
• 8 g cilantro — Fresh cilantro
• 6 g Thai basil — Fresh Thai basil

Method

1. 1Soften the rice noodlesCover noodles with freshly boiled water for 5 minutes until tender with a slight chew; drain.5 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Rinse coldRinse cold, and squeeze dry thoroughly, then shake off all excess liquid.Look for: Noodles separate easily and have no hard center.Safety: Handle boiling water carefully and do not leave softened noodles at room temperature.
3. 3Mix the lemongrass-soy sauceStir lemongrass, half the lime juice, soy sauce, garlic, ginger, and 15 g water. Toss half with chicken.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Reserve half in a clean cup in a clean containerReserve half in a clean cup in a clean container so it stays separate for the later step.1 minLook for: Chicken is thinly coated and the reserved lemongrass-soy sauce has not touched raw meat.Safety: Never reuse marinade that touched raw chicken.
5. 5Sauté the chickenHeat oil in a wide skillet over medium-high. Cook chicken for 6 to 7 minutes, turning, until browned and 165°F.7 min · 165°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Verify chicken reaches 165°F and the clean reserved lemongrass-soy sauce boils.
6. 6Pour in the clean reserved lemongrass-soy saucePour in the clean reserved lemongrass-soy sauce and bubble for 1 minute.1 minLook for: Chicken edges are caramelized and the thickest piece reads 165°F.
7. 7Build and rest the bowlRest chicken for 5 minutes so the texture can settle before the next action.5 minLook for: The full resting or chilling time is complete.
8. 8Toss noodles with cabbageToss noodles with cabbage, cucumber, carrot, cilantro, Thai basil, and remaining lime juice, then top with chicken and all pan juices.Look for: Noodles are glossy, cabbage, cucumber, and carrot are crisp, and the chicken juices coat the bowl rather than pooling in the pan.Safety: Serve immediately or refrigerate within 2 hours.