Kitchen notes · a little help before you start
Vietnamese Noodles with Lemongrass Chicken
Vietnamese Noodles with Lemongrass Chicken brings together chicken thighs, lemongrass, and lime juice. The method uses package directions for part of the cooking. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 21 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 16–30 minutes · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Keep the package nearby
The method uses package directions for part of the cooking. Read those before choosing your start time, especially if you have a different brand or package size.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Keep the mixtures separate until their step
The method prepares more than one mixture before bringing them together. Set out the separate bowls or containers it calls for, then combine them at the stated step.
Get to know the ingredients
Chicken thighs
Look at how this ingredient comes into the method: Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
Lemongrass
Look at how this ingredient comes into the method: Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
Lime juice
Look at how this ingredient comes into the method: Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Vietnamese Noodles with Lemongrass Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Then let everyone make their own bowls! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Drain and rinse before adding
Give the draining and rinsing step its place before the ingredient goes into the mixture. Set out a colander or sieve so that small preparation job is ready when you need it.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
Which little step is worth remembering?
The method uses package directions for part of the cooking. Read those before choosing your start time, especially if you have a different brand or package size.
What check should I look for as it cooks?
Keep this part of the method in view: Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
Is there another preparation step to plan for?
Give the draining and rinsing step its place before the ingredient goes into the mixture. Set out a colander or sieve so that small preparation job is ready when you need it.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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