# Ingredient List:
→ Protein
01 - 1.1 lb boneless, skinless chicken breast or thighs, thinly sliced
→ Marinade & Sauce
02 - 3 tablespoons tamari or low-sodium soy sauce
03 - 1 tablespoon fish sauce
04 - 2 tablespoons rice vinegar
05 - 1.5 tablespoons honey
06 - 2 tablespoons toasted sesame oil
07 - 2 tablespoons neutral oil such as canola or sunflower
08 - 3 cloves garlic, minced
09 - 1 teaspoon freshly grated ginger
10 - 1 teaspoon chili flakes or Sriracha
→ Noodles
11 - 8.8 oz dried rice noodles or wheat noodles
→ Vegetables
12 - 1 medium carrot, julienned
13 - 1 small cucumber, thinly sliced
14 - 1 bell pepper, thinly sliced
15 - 4 spring onions, sliced
16 - 3.5 oz bean sprouts
17 - 2 tablespoons fresh cilantro, chopped
→ Garnishes
18 - 2 tablespoons toasted sesame seeds
19 - Lime wedges for serving
# Directions:
01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger until fully combined. Divide mixture in half, reserving one portion for the final sauce. Use the remaining half to marinate the chicken for 15 minutes.
02 - Cook the rice noodles according to package instructions. Drain thoroughly and rinse with cold water until completely cooled. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken and cook for 5 to 7 minutes until cooked through and lightly browned. Transfer to a plate.
04 - Divide cooked noodles equally among four bowls. Arrange chicken, carrot, cucumber, bell pepper, bean sprouts, and spring onions over the noodles.
05 - Drizzle reserved sauce evenly over each bowl. Top with cilantro, toasted sesame seeds, and a squeeze of lime juice. Serve immediately with additional chili flakes or Sriracha on the side if desired.
