Bún ga nuong (Vietnamese “noodle” salad with chicken)


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3 Responses

  1. AutoModerator dedi ki:

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  2. poptart_23 dedi ki:

    The recipe below makes 4 servings

    325 calories, 10g carb, 15g fat, 39g protein according to MFP per serving


    **For the chicken marinade**

    6 boneless chicken thighs, sliced into chunks

    1 teaspoon garlic granules

    1 tablespoon soy sauce

    2 teaspoons Stevia granulated sweetener

    1 tablespoon vegetable oil


    **For the nuoc cham sauce**

    2 cloves garlic, minced

    1 teaspoon brown sugar

    1 tablespoons white vinegar

    2 tablespoons fish sauce

    1.5 teaspoons Sriracha

    0.5 cup cold water


    **To assemble**

    800g shirataki noodles, cooked to package instructions and cooled

    250g bean sprouts, blanched

    1 cucumber, deseeded and julienned

    2 little gem lettuce, chopped

    0.5 lime, sliced into 4 wedges

    Coriander, chopped, to taste/garnish

    Sliced birds eye chilis, to taste



    1. Mix all marinade ingredients together and refrigerate for at least 1 hour.

    2. Put all the contents of the nuoc cham sauce in a jar, shake well to combine, divide into 4 small sauce bowls and set aside.

    3. Prep/chop/blanch all ingredients for assembly

    4. Heat a wok to medium high heat and fry the chicken (including the marinade left behind) until cooked

    5. Assemble. Each bowl should have 200g shirataki noodles, a handful of lettuce, cucumber strips and beansprouts. Top each bowl with chicken. Serve with a lime wedge, birds eye chili and coriander to taste, and the nuoc cham to the side.

    6. When ready to eat, pour the sauce into the bowl and mix well. Enjoy!


    (Sometimes when I’m extra hungry I also add in a soft boiled egg to the top)

  3. Sedona10 dedi ki:

    Looks good. I would use Swerve brown sugar in place of regular. It’s good stuff

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